Reuben 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
Scale
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
