Reuben Balls with Spicy Thousand Island Dipping Sauce Recipe
Introduction
Reuben Balls are a fun and flavorful twist on the classic Reuben sandwich, combining corned beef, sauerkraut, and Swiss cheese into crispy, bite-sized delights. Paired with a spicy Thousand Island dipping sauce, they make the perfect appetizer or snack for any occasion.
Ingredients
- 1 cup corned beef, chopped
- 1/2 cup sauerkraut, drained and chopped
- 1/2 cup Swiss cheese, shredded
- 4 oz cream cheese
- 1 cup rye breadcrumbs
- 1 egg
- 1/2 cup flour
- Oil for frying
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 teaspoon Dijon mustard
- 1 teaspoon hot sauce
- 1 tablespoon sweet pickle relish
Instructions
- Step 1: In a bowl, combine the chopped corned beef, sauerkraut, shredded Swiss cheese, and cream cheese. Mix thoroughly until well incorporated, then chill the mixture for 30 minutes to firm up.
- Step 2: Roll the chilled mixture into 1-inch balls and place them on a tray. Freeze the balls for 15 minutes to help them hold their shape during frying.
- Step 3: Prepare three shallow bowls for dredging: one with flour, one with beaten egg, and one with rye breadcrumbs. Coat each ball first in flour, then dip in the egg, and finally roll in the breadcrumbs to fully coat.
- Step 4: Heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry the coated balls in batches for 2-3 minutes or until golden brown and crispy. Remove and drain on paper towels.
- Step 5: For the dipping sauce, mix mayonnaise, ketchup, Dijon mustard, hot sauce, and sweet pickle relish in a small bowl. Chill the sauce until ready to serve.
- Step 6: Serve the Reuben Balls hot alongside the spicy Thousand Island dipping sauce.
Tips & Variations
- For extra flavor, add a pinch of caraway seeds to the mixture before chilling.
- Use panko breadcrumbs for a lighter, crunchier coating.
- Try different hot sauces in the dipping sauce to adjust the spice level to your liking.
- To make ahead, freeze the coated balls and fry directly from frozen when ready to serve.
Storage
Store any leftover Reuben Balls in an airtight container in the refrigerator for up to 3 days. Reheat them in an oven at 350°F (175°C) for 10-15 minutes to restore their crispiness. The dipping sauce can be kept refrigerated for up to 5 days.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I bake Reuben Balls instead of frying?
Yes, you can bake them at 375°F (190°C) for 15-20 minutes or until golden and heated through, but frying gives a crispier texture.
Can I use canned sauerkraut for this recipe?
Absolutely, just be sure to drain and chop it well to avoid excess moisture that can affect the texture of the balls.
PrintReuben Balls with Spicy Thousand Island Dipping Sauce Recipe
Crispy and flavorful Reuben Balls are a delightful twist on the classic Reuben sandwich. These bite-sized treats combine corned beef, sauerkraut, Swiss and cream cheeses, coated in rye breadcrumbs and fried to golden perfection. Served with a zesty spicy Thousand Island dipping sauce, they make a perfect appetizer or party snack that captures the classic sandwich flavors in a fun, shareable form.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: About 20 Reuben Balls 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
For the Reuben Balls:
- 2 cups corned beef, chopped
- 1 cup sauerkraut, drained and chopped
- 1 cup Swiss cheese, shredded
- 4 oz cream cheese, softened
- 1 cup rye breadcrumbs
- 1 large egg
- 1/2 cup all-purpose flour
- Oil for frying (vegetable or canola oil)
For the Spicy Thousand Island Dipping Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 teaspoon Dijon mustard
- 1 teaspoon hot sauce (adjust to taste)
- 1 tablespoon sweet pickle relish
Instructions
- Prepare the Reuben Mixture: In a medium bowl, combine the chopped corned beef, chopped sauerkraut, shredded Swiss cheese, and softened cream cheese. Mix thoroughly until all ingredients are well incorporated. Cover the mixture and chill in the refrigerator for 30 minutes to firm up.
- Form the Balls: After chilling, take small portions of the mixture and roll into about 1-inch diameter balls. Place the balls on a tray or baking sheet. Once all are formed, freeze them for 15 minutes to help them hold their shape for frying.
- Prepare the Dredging Station: Set up three shallow bowls: one with flour, one with a beaten egg, and one with rye breadcrumbs. This setup will be used to coat the balls before frying.
- Coat the Balls: Take each frozen ball and first roll it in the flour, shaking off any excess. Next, dip it into the beaten egg, ensuring it is evenly coated. Finally, roll it in the rye breadcrumbs to fully coat. Place the coated balls back onto the tray ready for frying.
- Fry the Reuben Balls: Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry the balls in batches, taking care not to overcrowd the oil, for about 2-3 minutes or until they turn golden brown and crispy. Remove with a slotted spoon and drain on paper towels to remove excess oil.
- Make the Spicy Thousand Island Sauce: In a small bowl, whisk together mayonnaise, ketchup, Dijon mustard, hot sauce, and sweet pickle relish until smooth and well combined. Chill the sauce in the refrigerator until ready to serve.
- Serve: Serve the hot, crispy Reuben Balls immediately with the chilled spicy Thousand Island dipping sauce for a perfect balance of flavors and textures.
Notes
- Make sure to drain and chop the sauerkraut well to prevent excess moisture in the balls.
- Chilling and freezing the mixture before frying helps maintain the shape and prevents the balls from falling apart.
- The temperature of the oil should be maintained at 350°F for even, crispy frying without absorbing excess oil.
- Adjust the amount of hot sauce in the dipping sauce to your preference for spice level.
- These Reuben Balls are best served fresh but can be kept warm in a low oven for a short time.
Keywords: Reuben Balls, appetizer, corned beef, sauerkraut, Swiss cheese, spicy thousand island sauce, party snacks, fried appetizers
