Reuben Balls with Spicy Thousand Island Dipping Sauce Recipe
Deliciously crispy Reuben Balls filled with a savory blend of corned beef, sauerkraut, Swiss cheese, and cream cheese, served with a spicy Thousand Island dipping sauce. Perfect as an appetizer or party snack, these golden-fried bites capture the classic flavors of a Reuben sandwich in a fun, bite-sized form.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: Approximately 24 Reuben Balls 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Scale
Reuben Balls
- 1 ½ cups chopped or shredded corned beef
- 1 cup sauerkraut, drained and squeezed dry
- 1 cup shredded Swiss cheese
- 4 ounces cream cheese, softened
- 1 tablespoon Dijon mustard
- ½ cup all-purpose flour
- 2 eggs, beaten
- 1 ½ cups breadcrumbs (panko recommended)
- Vegetable oil, for frying
Spicy Thousand Island Dipping Sauce
- ½ cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon pickle relish
- 1 teaspoon hot sauce (adjust to taste)
- ½ teaspoon smoked paprika
Instructions
- Prepare the Filling: In a mixing bowl, combine the chopped corned beef, drained and squeezed sauerkraut, shredded Swiss cheese, softened cream cheese, and Dijon mustard. Mix well until all ingredients are fully incorporated. Refrigerate the mixture for 30 minutes to firm up.
- Form the Balls: Once chilled, scoop the mixture into 1-inch portions and roll each portion into a smooth ball. Place the formed balls on a lined baking sheet and refrigerate to keep firm while preparing the coating.
- Bread the Balls: Set up your breading station by placing the flour in one bowl, the beaten eggs in another, and the panko breadcrumbs in a third. Coat each chilled ball first in flour, shaking off excess, then dip it into the beaten eggs, and finally roll it thoroughly in the breadcrumbs ensuring an even coating.
- Fry the Balls: Heat vegetable oil in a skillet or saucepan to 350°F (175°C). Fry the coated balls in small batches for 2 to 3 minutes, turning occasionally, until they are golden brown and crispy on all sides. Remove from oil and drain on paper towels to remove excess oil.
- Make the Dipping Sauce: In a small bowl, whisk together mayonnaise, ketchup, pickle relish, hot sauce, and smoked paprika. Taste and adjust seasoning or heat level as desired.
- Serve: Arrange the hot Reuben Balls on a platter alongside the spicy Thousand Island dipping sauce. Serve immediately while warm for the best flavor and texture experience.
Notes
- Ensure the sauerkraut is well drained and squeezed dry to prevent soggy filling and coating.
- Use panko breadcrumbs for an extra crispy texture.
- Adjust the amount of hot sauce in the dipping sauce to suit your spice preference.
- Keep the mixture and formed balls chilled before frying to maintain their shape and texture.
- Fry in small batches to avoid overcrowding the pan, which can lower the oil temperature and make the balls greasy.
Keywords: Reuben Balls, appetizer, crispy snacks, corned beef recipe, Swiss cheese, sauerkraut, spicy dipping sauce, party food
