Description
Ready to turn a classic deli sandwich into the ultimate party snack? These Reuben Balls with Spicy Thousand Island Dipping Sauce are everything you love about a traditional Reuben — savory corned beef, tangy sauerkraut, and gooey Swiss cheese — packed into golden, crispy bites. Served alongside a fiery, creamy dipping sauce, these easy-to-make snacks are perfect for anyone searching for quick appetizers, easy dinner ideas, party food ideas, or fun snack recipes.
They’re crunchy, cheesy, zesty, and completely irresistible — the ultimate answer to your next craving or gathering. Whether you’re planning game night, need new dinner ideas, or just want a quick recipe that everyone will rave about, these Reuben Balls will steal the show.
Ingredients
For the Reuben Balls:
- 1 ½ cups cooked corned beef, finely chopped
- 1 cup sauerkraut, well-drained and chopped
- 1 cup Swiss cheese, shredded
- 4 oz cream cheese, softened
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
- 1 cup all-purpose flour (for dredging)
- 2 large eggs, beaten
- 1 ½ cups panko breadcrumbs
- Vegetable oil, for frying
For the Spicy Thousand Island Dipping Sauce:
- ½ cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon Dijon mustard
- 1 tablespoon sweet pickle relish
- 1 teaspoon horseradish sauce
- 1 teaspoon hot sauce (adjust to taste)
- Salt and black pepper, to taste
- Chopped fresh parsley (optional garnish)
Instructions
-
Prepare the Reuben Mixture:
In a large bowl, mix corned beef, sauerkraut, Swiss cheese, cream cheese, Dijon mustard, garlic powder, salt, and pepper until well combined. -
Chill the Mixture:
Cover and refrigerate for 30 minutes to firm up. -
Form the Balls:
Scoop and roll mixture into small balls. Place them on a baking sheet. -
Set Up Breading Station:
Prepare three bowls — one with flour, one with beaten eggs, and one with panko breadcrumbs. -
Bread the Balls:
Coat each ball first in flour, then egg, then breadcrumbs. For extra crunch, double dip in egg and breadcrumbs. -
Heat the Oil:
Fill a deep skillet or Dutch oven with oil about 2 inches deep. Heat to 350°F (175°C). -
Fry the Balls:
Fry in batches for 2–3 minutes, until golden brown. Drain on a wire rack or paper towels. -
Make the Dipping Sauce:
Whisk together mayonnaise, ketchup, Dijon mustard, relish, horseradish, hot sauce, salt, and pepper. Garnish with parsley if desired. -
Serve:
Plate the Reuben Balls with the spicy Thousand Island sauce on the side. Serve hot and enjoy!