Introduction

Reuben Balls with Spicy Thousand Island Dipping Sauce are a delightful twist on the classic sandwich. These crispy, golden bites are packed with savory corned beef, tangy sauerkraut, creamy mashed potatoes, and melted Swiss cheese. Perfect for parties, game nights, or simply satisfying comfort-food cravings.

A white plate holds seven round, golden brown fried balls with a crunchy texture, sprinkled with small bits of green herbs. In the center of the plate is a white bowl filled with creamy light orange sauce, topped with tiny green herb pieces. A woman's hand is dipping one of the fried balls, revealing inside a mix of white and pink bits with a slightly moist texture, as the sauce drips back into the bowl. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups corned beef, finely chopped
1 cup sauerkraut, well-drained
1 cup Swiss cheese, shredded
2 cups mashed potatoes
2 large eggs
1/2 cup all-purpose flour
1 1/2 cups breadcrumbs (Panko or regular)
Neutral oil, for frying (vegetable or canola)
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon pickle relish
1 teaspoon hot sauce or Sriracha
1/2 teaspoon paprika
1/2 teaspoon garlic powder

Instructions

Step 1: Finely chop the corned beef and drain the sauerkraut thoroughly to prevent sogginess. In a large bowl, combine corned beef, sauerkraut, mashed potatoes, and shredded Swiss cheese until well mixed.
Step 2: Using a cookie scoop or your hands, form the mixture into golf ball-sized balls. Place them on a lined baking sheet and chill for at least 30 minutes to firm up.
Step 3: Prepare three bowls for coating: one with flour, one with beaten eggs, and one with breadcrumbs. Roll each chilled ball in flour, dip in beaten egg, then coat evenly with breadcrumbs. For extra crunch, double-dip by repeating egg and breadcrumb steps.
Step 4: Heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry the balls in batches, turning occasionally, until golden brown and crisp, about 3 to 4 minutes. Drain on a wire rack or paper towels.
Step 5: In a small bowl, whisk together mayonnaise, ketchup, pickle relish, hot sauce, paprika, and garlic powder. Adjust heat level if desired. Chill the sauce until ready to serve.
Step 6: Serve the Reuben Balls hot with the spicy Thousand Island sauce on the side for dipping.

Tips & Variations

Ensure sauerkraut is well-drained to avoid excess moisture that can make the balls soggy.
For a lighter option, bake the balls at 400°F (200°C) for about 20 minutes, flipping halfway through; they won’t be as crispy but still delicious.
Try swapping Swiss cheese with Gruyère, provolone, or sharp cheddar for different flavor profiles.
Adjust the amount of hot sauce in the dipping sauce to control the spice level or add chipotle for a smoky twist.
Double-coating the balls with egg and breadcrumbs improves crunchiness.

Storage

Store leftover Reuben Balls in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven or air fryer to retain crispiness—avoid microwaving as it can make them soggy. The spicy Thousand Island sauce can be refrigerated for up to a week.

How to Serve

A white plate with seven round, deep-fried balls that are golden brown and crispy, each topped with small green herb pieces. In the middle of the plate, there is a small white bowl filled with smooth, creamy orange dipping sauce with green herbs sprinkled on top. One ball is held above the bowl by a woman's hand, showing a soft inside with bits of red and green, dripping some sauce back into the bowl. The background shows a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What kind of corned beef works best for this recipe?

Both deli-sliced and leftover home-cooked corned beef work well. Just be sure to chop it finely so it blends smoothly with the mashed potatoes and cheese.

Can I make these ahead of time?

Yes! You can prepare and bread the balls, then refrigerate for up to a day or freeze them uncooked. When ready, fry directly from frozen, adding an extra minute or two to the cooking time.