Reuben Balls with Spicy Thousand Island Dipping Sauce Recipe
Delicious and crispy Reuben Balls, packed with savory corned beef, tangy sauerkraut, and melted Swiss cheese, coated in a crunchy breadcrumb layer and fried to golden perfection. Served with a zesty and spicy Thousand Island dipping sauce, they make a perfect appetizer or party snack.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Approximately 20 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 chopped or shredded corned beef, drained and squeezed dry sauerkraut, shredded Swiss cheese, softened cream cheese, and Dijon mustard. Mix thoroughly until well combined. Cover and refrigerate the mixture for 30 minutes to allow the flavors to meld and make it easier to shape.
- Form the Balls: Using a spoon or small ice cream scoop, portion the chilled mixture into 1-inch portions. Roll each portion into a smooth ball shape. Place the formed balls on a lined baking sheet and refrigerate to firm up while preparing the coating.
- Bread the Balls: Set up a breading station with separate shallow bowls for the all-purpose flour, beaten eggs, and breadcrumbs. Roll each ball first in flour, coating evenly, then dip into the beaten eggs, and finally roll in the breadcrumbs until fully coated on all sides. This triple coating ensures a crispy crust when fried.
- Fry the Balls: Preheat vegetable oil in a deep 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 all over. Use a slotted spoon to transfer them onto paper towels to drain excess oil.
- Make the Dipping Sauce: In a small bowl, whisk together mayonnaise, ketchup, pickle relish, hot sauce, and smoked paprika until smooth and well combined. Adjust the hot sauce and seasoning according to your taste preference for spice and flavor complexity.
- Serve: Arrange the warm Reuben Balls on a serving platter alongside the spicy Thousand Island dipping sauce. Serve immediately for best texture and enjoyment.
Notes
- Ensure the sauerkraut is well drained and squeezed dry to prevent sogginess in the mixture.
- Chilling the mixture and formed balls helps maintain shape during breading and frying.
- Use panko breadcrumbs for a lighter and crunchier texture.
- Adjust hot sauce in the dipping sauce to suit your spice tolerance.
- Serve these Reuben Balls as appetizers or party snacks for a crowd-pleaser.
- Leftovers can be reheated in an air fryer or oven to retain crispiness.
Keywords: Reuben Balls, Corned Beef Appetizer, Fried Snack, Thousand Island Sauce, Party Food, Crispy Bites
