Dinner

Reuben Balls with Spicy Thousand Island Dipping Sauce Recipe

Byanna orden January 24, 2026January 24, 2026

Introduction

Reuben Balls are a flavorful twist on the classic deli sandwich, combining tender corned beef, tangy sauerkraut, and melty Swiss cheese into crispy, bite-sized treats. Paired with a spicy Thousand Island dipping sauce, they make an irresistible appetizer or snack for any occasion.

The image shows seven round, golden-brown fried balls arranged in a circle around a white bowl filled with creamy, light brown dipping sauce with sprinkled green herbs and black spices on top. The fried balls have a crunchy texture with uneven, crispy surfaces and small green herb bits scattered on them. The bowl is placed at the center on a white marbled surface. The lighting highlights the warm colors and crispy texture of the balls. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
½ cup mayonnaise
2 tablespoons ketchup
1 tablespoon pickle relish
1 teaspoon hot sauce (adjust to taste)
½ teaspoon smoked paprika

Instructions

Step 1: In a mixing bowl, combine the corned beef, sauerkraut, Swiss cheese, cream cheese, and Dijon mustard. Mix well until fully incorporated. Cover the bowl and refrigerate for 30 minutes to firm up the mixture.
Step 2: Scoop the chilled mixture into 1-inch portions and roll each into a ball. Place the balls on a lined baking sheet and refrigerate while you prepare to bread them.
Step 3: Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Coat each ball first in flour, then dip into the eggs, and finally roll in breadcrumbs until fully covered.
Step 4: Heat vegetable oil in a skillet or saucepan to 350°F (175°C). Fry the balls in small batches for 2-3 minutes, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Step 5: To make the dipping sauce, whisk together mayonnaise, ketchup, pickle relish, hot sauce, and smoked paprika in a small bowl. Adjust the heat by adding more hot sauce if desired.
Step 6: Arrange the Reuben Balls on a serving platter with the spicy Thousand Island sauce. Serve warm and enjoy!

Tips & Variations

For extra crispiness, use panko breadcrumbs and make sure the oil is hot enough before frying.
Try adding a little caraway seed to the mixture for a more authentic Reuben flavor.
If you prefer baking over frying, bake the balls at 400°F (200°C) for about 15-20 minutes, turning halfway through.
Adjust the hot sauce in the dipping sauce to suit your spice preference or substitute with sriracha for a different kick.

Storage

Store leftover Reuben Balls in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a 350°F (175°C) oven for 10-12 minutes or until heated through and crispy again. The dipping sauce can be stored separately in the fridge for up to one week.