Easy Reuben Balls Recipe with Spicy Thousand Island Dip

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Golden brown on the outside, gooey and meaty on the inside — these Easy Reuben Balls are the ultimate comfort snack. Packed with savory corned beef, Swiss cheese, tangy sauerkraut, and coated in a perfectly crisp crust, they capture everything you love about a classic Reuben sandwich — but in bite-sized form. And just when you think it can’t get better, there’s the Spicy Thousand Island Dip. Creamy, zesty, with a gentle kick of heat, it’s the perfect companion to these melty, crunchy delights.

These Reuben Balls are a party favorite, game-day must-have, and a quick fix when you’re craving bold flavor in a small package. Whether you’re serving them as an appetizer, snack, or finger food dinner, they’ll steal the spotlight on any table. And yes, they’re easier to make than they look — just mix, roll, fry, dip, and devour.

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Why You’ll Love This Easy Reuben Balls Recipe

• Crispy outside, melty inside – each bite is packed with bold flavor and satisfying texture.
• Perfect for parties – easy to prep ahead and fry just before serving.
• Bold flavor fusion – a twist on the Reuben sandwich, rolled into delicious little bites.
• Customizable – swap in different cheeses, or make it milder or spicier to taste.
• That sauce, though! – the spicy Thousand Island dip is addictively good and super easy to whip up.

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Preparation Phase & Tools to Use (Essential Tools and the Importance of Each Tool)

Before diving into the making of these Reuben Balls, having the right tools at your fingertips makes the process smoother, faster, and more enjoyable. Here’s what you’ll need:

• Mixing Bowls – You’ll need a few different sizes for combining ingredients like corned beef, sauerkraut, cheese, and breadcrumbs. Stainless steel or glass bowls work best.
• Food Processor or Knife – To finely chop the corned beef and sauerkraut for even texture throughout the balls.
• Cookie Scoop or Tablespoon – Essential for scooping out evenly-sized balls, which ensures consistent cooking.
• Frying Pan or Deep Fryer – A heavy-bottomed frying pan (cast iron or stainless steel) or a countertop deep fryer ensures even heat and golden crispiness.
• Slotted Spoon or Spider Strainer – Helps remove the fried balls from the hot oil safely without excess grease.
• Paper Towels & Plate – To drain off any excess oil after frying, keeping the Reuben Balls crispy, not greasy.
• Small Mixing Bowl & Whisk – For whipping up that irresistible spicy Thousand Island dip.

Having everything ready before you start keeps the cooking stress-free and ensures a professional finish.

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Preparation Tips

• Drain the Sauerkraut Well: Squeeze out any excess liquid using a clean kitchen towel or paper towels. Wet sauerkraut can make your mix soggy.
• Chill the Mixture: After mixing the filling, chill it for 20–30 minutes. This helps it firm up, making it easier to roll into balls.
• Double Coating = Extra Crunch: Dip each ball in egg and breadcrumbs twice if you want an extra crispy shell.
• Use Cold Cheese: Cold, shredded Swiss cheese helps hold the filling together better than room-temp cheese.
• Don’t Overcrowd the Pan: Fry in small batches to maintain the oil’s temperature and get that golden crisp crust on each one.
• Make the Sauce First: Letting the spicy Thousand Island dip sit while you cook enhances the flavor as it chills.

These tips guarantee your Reuben Balls turn out just the right balance of gooey, crispy, tangy, and spicy.

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Ingredients for This Easy Reuben Balls Recipe

For the Reuben Balls:

• 1 ½ cups finely chopped cooked corned beef
• 1 cup well-drained sauerkraut, chopped
• 1 cup shredded Swiss cheese
• 4 oz softened cream cheese
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• 1 cup breadcrumbs (plus extra for coating)
• 1 large egg, beaten
• Oil for frying (vegetable or canola)

For the Spicy Thousand Island Dip:

• ½ cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon sweet pickle relish
• 1 teaspoon hot sauce (adjust to taste)
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• 1 teaspoon lemon juice
• Salt and pepper to taste

Every ingredient plays its part — from the sharpness of the Swiss to the creaminess of the dip — balancing richness, tang, and crunch in one irresistible bite.

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Step 1: Make the Reuben Filling

In a large mixing bowl, combine the chopped corned beef, sauerkraut, Swiss cheese, cream cheese, garlic powder, onion powder, and black pepper. Mix until everything is well incorporated and forms a cohesive, scoopable mixture. If the mixture feels too soft, refrigerate it for 20–30 minutes to firm it up.

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Step 2: Form into Balls

Using a cookie scoop or spoon, portion out the mixture and roll into balls (about 1 to 1.5 inches in diameter). You should get around 15–18 balls. Place them on a parchment-lined tray and refrigerate for another 15 minutes to help them hold their shape while frying.

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Step 3: Coat the Balls

Set up a breading station with one bowl of beaten egg and another with breadcrumbs. Dip each ball into the egg, then roll in breadcrumbs. For an extra crispy coating, repeat the egg and breadcrumb steps to double coat each ball.

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Step 4: Heat the Oil

In a deep frying pan or pot, heat about 2 inches of oil to 350°F (175°C). Use a kitchen thermometer for accuracy — too hot and the coating burns, too cool and the balls get soggy.

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Step 5: Fry the Reuben Balls

Fry the balls in small batches to avoid crowding the pan. Cook each batch for about 2–3 minutes or until golden brown and crispy on all sides. Remove with a slotted spoon and transfer to a plate lined with paper towels to drain excess oil.

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Step 6: Make the Spicy Thousand Island Dip

While the balls rest, whisk together mayo, ketchup, relish, hot sauce, paprika, garlic powder, lemon juice, salt, and pepper in a small bowl. Chill until ready to serve — the flavors deepen as it sits.

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Step 7: Serve and Enjoy

Serve the hot, crispy Reuben Balls with a generous side of the spicy Thousand Island dip. Garnish with chopped parsley if desired and watch them disappear!

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Notes

• Make Ahead: You can prepare the Reuben filling and even roll the balls a day in advance. Just keep them covered in the fridge until ready to coat and fry.
• Air Fryer Option: Want a lighter version? These can be air-fried at 375°F (190°C) for about 10–12 minutes, flipping halfway through.
• Customize the Dip: Adjust the heat in the dip by swapping the hot sauce with sriracha, chipotle sauce, or a pinch of cayenne.

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Watch Out for These Mistakes While Cooking

• Skipping the Drain: Not squeezing the sauerkraut thoroughly can make your mixture watery, which affects texture and frying.
• Overcrowding the Fryer: Dropping in too many balls at once lowers the oil temperature, making them greasy instead of crispy.
• Frying Too Cold or Too Hot: Use a thermometer! Oil that’s not hot enough = soggy balls. Too hot = burnt outside, cold inside.
• Uneven Sizes: Irregular-sized balls will cook at different rates, causing some to burn while others stay raw.
• Skipping Chill Time: Rolling and frying warm mixture will make the balls fall apart. Chill for firmness and shape retention.
• Overmixing the Filling: This can break down the meat and sauerkraut too much, turning the texture mushy.
• Cheese Too Warm: If the cheese is too soft, it can melt too quickly and ooze out during frying.
• Old Oil: Reusing oil that’s been overheated or used multiple times can add off-flavors — always use fresh or clean oil.

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What to Serve With Easy Reuben Balls?

Here are 8 Delicious Pairing Ideas:

1. Crispy Dill Pickles

The briny snap of cold dill pickles cuts right through the richness of the Reuben Balls — a perfect palate refresher.

2. Pretzel Bites or Soft Pretzels

Soft, salty, and chewy — they complement the savory profile and are great for dipping in leftover Thousand Island sauce.

3. Cold German Potato Salad

This tangy, vinegar-based salad adds a cool contrast and nods to the Eastern European roots of the Reuben.

4. Coleslaw

A crunchy, slightly sweet slaw adds texture and helps balance the savory-fried flavor.

5. Sweet Potato Fries

The subtle sweetness of these fries pairs wonderfully with the spicy dip and salty filling of the balls.

6. Beer or a Malty Lager

If you’re serving these at a party, a cold beer complements the salty, cheesy interior perfectly.

7. Roasted Brussels Sprouts

A simple veggie side like crispy roasted Brussels adds a bit of balance and rounds out a heavier appetizer plate.

8. Mini Rye Bread Toasts

Tiny pieces of toasted rye bread (or crackers) echo the original Reuben sandwich and act as crunchy carriers for dipping or stacking.

These pairings turn your Reuben Balls into a full appetizer spread or an indulgent small-plate dinner.

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Storage Instructions

Got leftovers? No problem — these Reuben Balls store well and reheat beautifully.

• Refrigerator: Place cooled Reuben Balls in an airtight container lined with paper towels. Store for up to 3 days.
• Freezer: Freeze uncooked or cooked balls on a tray until solid, then transfer to a freezer bag or container. They’ll keep for up to 2 months.
• Reheating:
  • Oven: Bake at 375°F (190°C) for 8–10 minutes until heated through and crispy.
  • Air Fryer: Reheat at 350°F (175°C) for 5–7 minutes.
  • Microwave: Not recommended — the coating turns soggy.

Freeze the spicy Thousand Island dip separately in an airtight container for up to 1 week in the fridge, but don’t freeze it.

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Estimated Nutrition (Per 1 Reuben Ball + 1 Tbsp Dip)

• Calories: 145
• Total Fat: 10g
• Saturated Fat: 4g
• Trans Fat: 0g
• Unsaturated Fat: 5g
• Cholesterol: 25mg
• Sodium: 340mg
• Carbohydrates: 7g
• Fiber: 1g
• Sugars: 2g
• Protein: 6g
• Serving Size: 1 ball + 1 tbsp dip
• Category: Appetizer / Snack
• Diet: Can be made gluten-free using GF breadcrumbs

Nutritional values are approximate and will vary depending on exact ingredients and quantities used.

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Frequently Asked Questions

1. Can I make Reuben Balls ahead of time?

Yes! You can fully prepare and roll the balls, then refrigerate them (unfried) for up to 24 hours. Fry them just before serving for best texture.

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2. Can I bake these instead of frying?

Absolutely. Bake them at 400°F (205°C) for 15–18 minutes on a greased baking sheet, flipping halfway. They won’t be quite as crispy but still delicious.

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3. Can I use pastrami instead of corned beef?

Yes — pastrami adds a smoky twist. Just be sure to chop it finely so it mixes well with the other ingredients.

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4. Is the dip very spicy?

It’s mildly spicy with a flavorful kick. You can tone it down by reducing or omitting the hot sauce, or crank it up with more.

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5. Can I make this gluten-free?

Definitely! Use gluten-free breadcrumbs and ensure your dip ingredients (especially the relish and ketchup) are certified gluten-free.

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6. What kind of oil is best for frying?

Use a neutral oil with a high smoke point like canola, vegetable, or peanut oil. Avoid olive oil as it can burn quickly at high temperatures.

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7. Why are my balls falling apart in the fryer?

This often happens if the mixture wasn’t chilled enough or the sauerkraut was too wet. Make sure to squeeze it dry and chill before frying.

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8. Can I use a different cheese?

Sure! While Swiss gives that classic Reuben flavor, you can use provolone, mozzarella, or even cheddar for a different twist.

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Conclusion

These Easy Reuben Balls with Spicy Thousand Island Dip are everything you love about a Reuben sandwich — but in the perfect party-friendly package. Crispy on the outside, cheesy and tangy on the inside, and dipped in a creamy, zippy sauce that ties it all together. Whether you’re hosting game night, looking for a new appetizer, or just want to elevate your snack game, this recipe delivers bold flavor with minimal effort. Plus, they store and reheat like a dream, so you can keep the goodness going all week. Once you make a batch, you’ll find yourself craving them again and again.

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