Reuben Balls with Spicy Thousand Island Dipping Sauce

Hey y'all! If you're craving something crispy, cheesy, and absolutely irresistible for your next party, game day, or just an insane snack, these Reuben Balls with Spicy Thousand Island Dipping Sauce deliver big flavor in every bite. With tender corned beef, tangy sauerkraut, melty Swiss cheese, and a golden crunchy coating, every ball is a perfect mouthful. Paired with a zesty, spicy dipping sauce, these bites are destined to disappear fast. Let's get cooking!

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Why You'll Love This

• They capture all your favorite Reuben sandwich flavors in a poppable party bite.
• The spicy Thousand Island dipping sauce brings a fiery, crave-worthy twist.
• These balls are crowd-pleasing, easy to make ahead, and totally freezer-friendly.
• Perfect for parties, potlucks, or even a fun family dinner appetizer.
• They fry up crispy on the outside and irresistibly gooey inside.

Ingredients

• 1 ½ cups cooked corned beef, finely chopped
• 1 cup sauerkraut, drained very well and chopped
• 1 ¼ cups shredded Swiss cheese
• 4 ounces cream cheese, softened
• 1 tablespoon Dijon mustard
• 1 teaspoon caraway seeds (optional, for classic rye flavor)
• Salt and pepper, to taste
• 1 ½ cups all-purpose flour, divided
• 2 large eggs
• 2 tablespoons milk
• 2 cups panko breadcrumbs
• Vegetable oil, for frying (about 3 cups, depending on pan size)
• Spicy Thousand Island Dipping Sauce:
• ½ cup mayonnaise
• 3 tablespoons ketchup
• 2 tablespoons dill pickle relish
• 1 tablespoon hot sauce (use more or less to taste)
• 1 teaspoon prepared horseradish
• 1 teaspoon Worcestershire sauce
• Pinch of smoked paprika
• Salt and pepper, to taste

Directions

Prep Time:

• 20 minutes

Cook Time:

• 15 minutes

Total Time:

• 35 minutes

Step 1: Make the Filling

1. In a large mixing bowl, combine chopped corned beef, sauerkraut, Swiss cheese, and cream cheese. Add Dijon mustard, caraway seeds, and a pinch each of salt and pepper. Mix thoroughly until the mixture is well combined and can hold together when pressed.

Step 2: Shape the Balls

2. Scoop out heaping tablespoonfuls of the filling and roll each into a 1-inch ball. Place them on a parchment-lined baking sheet. You should get about 18-20 balls. Freeze for 15 minutes to firm up.

Step 3: Bread the Balls

3. Set up three bowls: Place ½ cup flour in one, beat eggs and milk together in another, and fill the third with panko and the remaining 1 cup flour mixed together. Roll each chilled ball in flour, then dip in the egg mixture, then coat in the panko/flour mix, pressing gently to adhere.

Step 4: Fry the Reuben Balls

4. Heat about 2 inches of vegetable oil in a heavy-bottomed pot or deep skillet to 350°F (175°C). Working in batches, fry the balls for 2-3 minutes, turning as needed, until deeply golden and crisp. Remove with a slotted spoon and drain on paper towels.

Step 5: Make the Spicy Thousand Island Sauce

5. Meanwhile, mix mayonnaise, ketchup, relish, hot sauce, horseradish, Worcestershire, smoked paprika, and a pinch each of salt and pepper in a bowl. Stir well, taste, and adjust the heat if you like it spicier.

Step 6: Serve

6. Arrange the hot Reuben Balls on a serving platter. Serve immediately with the spicy Thousand Island sauce on the side for dipping.

Notes

• Be sure to drain and squeeze the sauerkraut dry for the best texture.
• Chilling or freezing the balls helps them retain their shape while frying.
• If the filling feels too loose, add a little more cream cheese.

Variations

• Oven-Baked: Place breaded balls on a greased baking sheet, spray with cooking spray, and bake at 425°F (220°C) for 15-18 minutes or until crispy.
• Air Fryer: Air fry breaded balls at 400°F (200°C) for 8-10 minutes, shaking halfway through.
• Turkey Reuben: Substitute the corned beef with sliced or shredded turkey for a lighter twist.

Required Equipment

• Large mixing bowl
• Small mixing bowl
• Baking sheet lined with parchment paper
• Heavy-bottomed pot or deep skillet
• Slotted spoon
• Paper towels
• 3 shallow bowls (for breading station)

Storage Instructions

• Store leftover Reuben Balls in an airtight container in the fridge for up to 3 days.
• Reheat in the oven at 375°F (190°C) until hot and crispy, about 8-10 minutes.
• Freeze uncooked, breaded balls for up to 2 months; fry from frozen, adding a couple extra minutes of cook time.

Suggested Pairings & Serving Recommendations

• Serve with crunchy pickles and classic potato chips for a deli-style feast.
• Pair with cold craft beer or a fizzy ginger ale.
• These are perfect alongside a green salad or coleslaw for a fun appetizer plate.

Pro Tips

• Keep the oil temperature steady at 350°F for even cooking and minimal greasiness.
• Double-dip in the breadcrumb coating for extra crunch.
• Let the balls rest 1-2 minutes after frying so the filling sets before serving.

FAQ

Can I make these ahead of time?

Yes! Prep and bread the balls in advance, then freeze or refrigerate until ready to fry.

What if I can't find corned beef?

You can use cooked pastrami or roast beef with similar results.

Can I bake instead of fry?

Absolutely—see the Variations section for oven or air fryer instructions!

★★★★★ 4.20 from 11 ratings

Reuben Balls with Spicy Thousand Island Dipping Sauce

yield: 6 servings

prep: 35 mins

cook: 25 mins

total: 50 mins

A fun appetizer twist on the classic Reuben sandwich, these crispy fried balls are packed with corned beef, Swiss cheese, and sauerkraut, served with a spicy Thousand Island dipping sauce.

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🖨️ Print Pin Recipe

Ingredients

• 1 ½ cups cooked corned beef, finely chopped
• 1 cup sauerkraut, drained very well and chopped
• 1 ¼ cups shredded Swiss cheese
• 4 ounces cream cheese, softened
• 1 tablespoon Dijon mustard
• 1 teaspoon caraway seeds (optional, for classic rye flavor)
• Salt and pepper, to taste
• 1 ½ cups all-purpose flour, divided
• 2 large eggs
• 2 tablespoons milk
• 2 cups panko breadcrumbs
• Vegetable oil, for frying (about 3 cups, depending on pan size)
• ½ cup mayonnaise
• 3 tablespoons ketchup
• 2 tablespoons dill pickle relish
• 1 tablespoon hot sauce (use more or less to taste)
• 1 teaspoon prepared horseradish
• 1 teaspoon Worcestershire sauce
• Pinch of smoked paprika
• Salt and pepper, to taste

Instructions

1. 1
   In a large mixing bowl, combine chopped corned beef, sauerkraut, Swiss cheese, and cream cheese. Add Dijon mustard, caraway seeds, and a pinch each of salt and pepper. Mix thoroughly until the mixture is well combined and can hold together when pressed.
2. 2
   Scoop out heaping tablespoonfuls of the filling and roll each into a 1-inch ball. Place them on a parchment-lined baking sheet. You should get about 18-20 balls. Freeze for 15 minutes to firm up.
3. 3
   Set up three bowls: Place ½ cup flour in one, beat eggs and milk together in another, and fill the third with panko and the remaining 1 cup flour mixed together. Roll each chilled ball in flour, then dip in the egg mixture, then coat in the panko/flour mix, pressing gently to adhere.
4. 4
   Heat about 2 inches of vegetable oil in a heavy-bottomed pot or deep skillet to 350°F (175°C). Working in batches, fry the balls for 2-3 minutes, turning as needed, until deeply golden and crisp. Remove with a slotted spoon and drain on paper towels.
5. 5
   Meanwhile, mix mayonnaise, ketchup, relish, hot sauce, horseradish, Worcestershire, smoked paprika, and a pinch each of salt and pepper in a bowl. Stir well, taste, and adjust the heat if you like it spicier.
6. 6
   Arrange the hot Reuben Balls on a serving platter. Serve immediately with the spicy Thousand Island sauce on the side for dipping.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 410cal

Protein: 16 gg

Fat: 29 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 22 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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