Description
These golden, crispy Reuben Balls capture all the bold, comforting flavors of the classic deli sandwich in a perfect handheld bite. Filled with corned beef, Swiss cheese, and sauerkraut, then coated and fried (or baked) to perfection, they’re paired with a spicy Thousand Island dipping sauce for an extra flavor kick. Ideal for parties, potlucks, or just snacking with style.
Ingredients
For the Reuben Balls:
- 1 ½ cups corned beef, finely chopped
- 1 cup sauerkraut, drained and chopped
- 1 ½ cups shredded Swiss cheese
- 4 oz cream cheese, softened
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ¼ tsp black pepper
- 1 cup all-purpose flour (for dredging)
- 2 eggs, beaten
- 1 ½ cups seasoned breadcrumbs
- Oil for frying (canola or vegetable)
For the Spicy Thousand Island Dipping Sauce:
- ½ cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp pickle relish
- 1 tsp hot sauce (adjust to taste)
- ½ tsp smoked paprika
- ½ tsp onion powder
- 1 tsp white vinegar or lemon juice
- Salt and pepper, to taste
Instructions
- In a bowl, mix corned beef, sauerkraut, Swiss cheese, cream cheese, mustard, garlic powder, and pepper until well combined. Chill for 30 minutes.
- Scoop and roll mixture into 1.5-inch balls. Place on a parchment-lined tray.
- Set up a breading station with flour, beaten eggs, and breadcrumbs.
- Dredge each ball in flour, dip in egg, and coat in breadcrumbs. Optional: double coat for extra crunch.
- Freeze breaded balls for 20–30 minutes.
- Heat oil to 350°F (175°C). Fry balls in batches for 3–4 minutes until golden brown. Drain on paper towels.
- For baking: Preheat oven to 400°F (200°C), bake 15–20 minutes, flipping halfway and spraying with oil.
- Mix all sauce ingredients in a bowl. Chill until ready to serve.
- Serve Reuben Balls hot with dipping sauce on the side.
- Prep Time: 40 minutes
- Cook Time: 15 minutes