Reuben Balls with Spicy Thousand Island Dipping Sauce Recipe
Reuben Balls with Spicy Thousand Island Dipping Sauce transform the classic Reuben sandwich into a crispy, flavorful appetizer. These bite-sized balls are packed with savory corned beef, tangy sauerkraut, creamy mashed potatoes, and melted Swiss cheese, then fried to golden perfection. Paired with a zesty, mildly spicy thousand island-style sauce, they make an addictive snack ideal for parties, game days, or casual gatherings.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 20 Reuben Balls 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Scale
Reuben Balls
- 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 (vegetable or canola) for frying
Spicy Thousand Island Dipping Sauce
- 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
- Prep the Filling: Finely chop the corned beef and thoroughly drain the sauerkraut to avoid excess moisture. In a large bowl, combine the corned beef, sauerkraut, mashed potatoes, and shredded Swiss cheese. Mix thoroughly until the ingredients are evenly incorporated.
- Form the Balls: Using a cookie scoop or your hands, shape the mixture into golf ball-sized portions. Arrange them on a lined baking tray and refrigerate for at least 30 minutes to help them firm up and maintain shape during frying.
- Coat and Bread: Set up a dredging station with three separate bowls: one with all-purpose flour, one with beaten eggs, and one with breadcrumbs. Roll each chilled ball first in flour, then dip into the beaten eggs, and finally coat thoroughly with breadcrumbs. For extra crunch, double-dip by repeating the egg and breadcrumb steps.
- Fry to Perfection: Heat neutral oil in a deep fryer or a heavy-bottomed pot to 350°F (175°C). Fry the balls in batches, turning occasionally, for 3 to 4 minutes or until they achieve a golden brown, crispy exterior. Remove and drain on a wire rack or paper towels to eliminate excess oil.
- Make the Spicy Thousand Island Sauce: In a bowl, whisk together mayonnaise, ketchup, pickle relish, hot sauce, paprika, and garlic powder until smooth. Adjust seasoning and heat level to your preference. Chill in the refrigerator until ready to serve.
- Serve: Serve the Reuben Balls hot with the Spicy Thousand Island Dipping Sauce on the side. Garnish with fresh parsley or chives if desired for a pop of color and freshness.
Notes
- Chill the balls before frying to help them hold their shape and ensure a crispy texture.
- Make sure the sauerkraut is thoroughly drained to prevent sogginess in the filling.
- For a healthier option, bake the balls at 400°F (200°C) for about 20 minutes, flipping halfway through, though frying yields the crispiest results.
- You can prepare and bread the balls ahead of time, refrigerate for up to 24 hours, or freeze uncooked and fry directly from frozen, adding 1–2 extra minutes to cooking time.
- Swiss cheese is traditional, but feel free to experiment with Gruyère, provolone, or sharp cheddar for a flavor twist.
- If you prefer a milder or spicier sauce, adjust the amount of hot sauce accordingly or add chipotle sauce or cayenne pepper for smokier heat.
- Serve with pickles, slaw, or a crisp salad to balance the richness, or pair with beer for a classic pub-style appetizer.
Keywords: Reuben Balls, Spicy Thousand Island Sauce, Fried Appetizer, Corned Beef Snacks, Party Food, Game Day Recipe, Crispy Bites, Comfort Food
