Reuben Balls with Spicy Thousand Island Dipping Sauce

So last Super Bowl, I was trying to come up with something different to bring to my brother-in-law’s party. Everyone always brings the same old stuff, you know? I started thinking about how much I love a good Reuben sandwich, and BAM – the idea for these Reuben Balls hit me! They’ve been requested at EVERY gathering since.

They’re basically all the amazing flavors of a classic Reuben sandwich rolled into bite-sized balls and fried to golden perfection. That tangy sauerkraut, salty corned beef, and melty Swiss cheese all wrapped in a crunchy shell… then dunked in a kicked-up Thousand Island dipping sauce? Trust me, make extra because these disappear FAST.

What You’ll Need

For the Reuben Balls:

• 1 pound cooked corned beef, finely chopped (leftover corned beef works AMAZING here, but deli meat works too)
• 1 cup Swiss cheese, shredded (get the block and shred it yourself – it melts better!)
• 1 cup sauerkraut, well drained and chopped (squeeze out ALL that liquid!)
• 4 oz cream cheese, softened
• 2 tablespoons spicy brown mustard
• 1 teaspoon caraway seeds (optional, but they give that classic rye bread flavor)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 2 eggs, beaten
• 1 cup all-purpose flour
• 2 cups panko breadcrumbs
• Oil for frying (I use vegetable or canola)

For the Spicy Thousand Island Dipping Sauce:

• 1 cup mayonnaise (full fat, please – this isn’t the time for light mayo!)
• 1/4 cup ketchup
• 2 tablespoons sweet pickle relish
• 1 tablespoon prepared horseradish (more if you’re brave)
• 1 tablespoon hot sauce (I use Sriracha)
• 1 tablespoon fresh lemon juice
• 1 tablespoon grated onion (grate it on a box grater – trust me!)
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

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The Game Plan

Make the Balls:

1. First things first: squeeze the living daylights out of your sauerkraut! I wrap it in a clean kitchen towel and twist until no more liquid comes out. Then chop it up into smaller pieces. Soggy balls are sad balls.
2. In a large bowl, mix together your chopped corned beef, squeezed and chopped sauerkraut, shredded Swiss cheese, softened cream cheese, mustard, caraway seeds (if using), garlic powder, and black pepper. Get in there with your hands and really mix it well! It should hold together when you squeeze it.
3. Pop this mixture in the fridge for at least 30 minutes. Trust me on this – cold mixture is WAY easier to roll into balls.
4. After chilling, roll the mixture into balls about 1-1/2 inches in diameter (golf ball size). If they’re falling apart, stick the mix back in the fridge for a bit longer. I usually get around 20-24 balls depending on size.
5. Set up your breading station with three shallow dishes: flour in one, beaten eggs in another, and panko breadcrumbs in the third.
6. Roll each ball in flour (shake off excess), then dip in egg, then coat thoroughly in panko. Place them on a baking sheet as you go.
7. For extra-crunchy balls (and who doesn’t want that?), pop them in the fridge for another 30 minutes to set the coating. I’ve skipped this when in a hurry, but they really do hold together better with this step.

Frying Time:

8. Heat about 2-3 inches of oil in a deep pot or Dutch oven to 350°F. Use a thermometer if you have one – temperature matters!
9. Fry the balls in batches (don’t crowd the pot!) for about 2-3 minutes until they’re golden brown and heated through.
10. Transfer to a paper towel-lined plate to drain. Try not to eat them all before your guests arrive!

The Amazing Sauce:

11. While the balls are chilling (or frying if you’re a good multitasker), whisk together all the dipping sauce ingredients in a bowl.
12. Let the sauce hang out in the fridge for at least 30 minutes so the flavors can get friendly with each other. It’s even better if you make it the day before.

Serving Tips

• Serve the Reuben Balls hot with the cold dipping sauce on the side. That temperature contrast is chef’s kiss.
• I like to stick a toothpick in each ball for easy grabbing. Fancy cocktail picks if I’m feeling extra.
• These are best fresh from the fryer, but you can keep them warm in a 200°F oven for up to 30 minutes if needed.
• For parties, I sometimes put them in a mini crockpot on the “warm” setting. They stay delicious for hours!
• A sprinkle of chopped fresh parsley over the top makes them look all fancy and foodie-approved.

Make-Ahead Options

I’ve learned the hard way that party prep is crucial, so here are my time-saving tricks:

• You can make the balls and sauce up to a day ahead and keep them in the fridge.
• You can even bread the balls ahead of time! Just store them in a single layer in an airtight container with wax paper between layers if you need to stack them.
• If you want to make them WAY ahead, you can freeze the unbreaded balls for up to 3 months. Thaw in the fridge overnight, then bread and fry as directed.
• The sauce actually gets better after a day in the fridge, so definitely make that ahead!

Variations I’ve Tried

After making these roughly a million times, I’ve played around with some tasty variations:

Baked Instead of Fried: Spray the breaded balls with cooking spray and bake at 400°F for about 15-20 minutes. They’re not quite as decadent but still delish if you’re trying to be somewhat healthier.

Rye Coating: Replace half the panko with crushed rye crackers or rye breadcrumbs for even more Reuben authenticity.

Mini Version: Make them bite-sized (about 1-inch diameter) for fancy cocktail parties. Reduce frying time to about 1-2 minutes.

Pastrami Twist: Swap the corned beef for pastrami – it’s like a Reuben’s sophisticated city cousin.

Russian Dressing: Skip the hot sauce and horseradish in the dipping sauce if you’re serving to spice-sensitive folks. Still tasty, just milder.

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Troubleshooting Tips

“Help! My balls are falling apart in the fryer!” Two likely culprits: Either your sauerkraut wasn’t drained well enough, or your mixture wasn’t cold enough. Make sure you really squeeze that sauerkraut dry, and don’t skip the chilling steps!

“The cheese is oozing out everywhere!” Your oil might be too hot. Turn it down a bit so the outside doesn’t cook too fast before the inside has time to set.

“My breading is falling off!” Make sure you’re shaking off excess flour before the egg dip, and really pressing the panko onto the balls firmly.

“Can I air fry these?” Yes! 375°F for about 8-10 minutes, turning halfway through. They get surprisingly crispy!

“Can I make these gluten-free?” I’ve used gluten-free panko and flour with good results. Just make sure your mustard and Worcestershire sauce are also gluten-free.

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