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Reuben Balls with Spicy Thousand Island Dipping Sauce Recipe

Reuben Balls with Spicy Thousand Island Dipping Sauce Recipe
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★★★★★

5.2 from 25 reviews

These Reuben Balls are a delicious appetizer inspired by the classic Reuben sandwich. Combining corned beef, sauerkraut, Swiss cheese, and cream cheese, they’re formed into bite-sized balls, breaded with rye crumbs, and fried until golden and crispy. Served with a spicy Thousand Island dipping sauce, they offer a perfect balance of tangy, savory, and creamy flavors in every crunchy bite.

Ingredients

Scale

Reuben Balls

  • 1 cup corned beef, chopped
  • 1/2 cup sauerkraut, drained and chopped
  • 1/2 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, about 2 cups)

Spicy Thousand Island Dipping Sauce

  • 1/2 cup mayonnaise
  • 2 tablespoons ketchup
  • 1 teaspoon Dijon mustard
  • 1 teaspoon hot sauce (such as Frank’s RedHot)
  • 1 tablespoon sweet pickle relish

Instructions

  1. Mix the filling: In a medium bowl, combine the chopped corned beef, drained and chopped sauerkraut, shredded Swiss cheese, and softened cream cheese. Stir well until all ingredients are thoroughly mixed. Cover and chill in the refrigerator for 30 minutes to let the flavors meld and the mixture firm up.
  2. Form the balls: Once chilled, roll the mixture into 1-inch diameter balls using your hands. Place them on a tray lined with parchment paper or a baking sheet and freeze for 15 minutes to help them hold their shape during frying.
  3. Prepare for dredging: Set up three shallow bowls: one with the flour, one with the beaten egg, and one with the rye breadcrumbs. Coat each Reuben ball first in flour, then dip into the beaten egg, and finally roll in rye breadcrumbs to fully coat.
  4. Fry the balls: Heat oil in a deep fryer or a heavy-bottomed pot to 350°F (175°C). Fry the balls in batches, being careful not to overcrowd the pan, for 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.
  5. Make the dipping sauce: In a small bowl, combine mayonnaise, ketchup, Dijon mustard, hot sauce, and sweet pickle relish. Mix thoroughly and chill in the refrigerator until ready to serve.
  6. Serve: Arrange the hot Reuben Balls on a serving platter alongside the chilled spicy Thousand Island dipping sauce. Enjoy immediately while warm and crispy.

Notes

  • Drain the sauerkraut well to prevent soggy balls.
  • Freezing the balls before coating and frying helps them keep their shape during cooking.
  • Use rye breadcrumbs for authentic flavor, but panko can be a substitute for extra crunch.
  • If you don’t have a deep fryer, use a heavy saucepan with enough oil to deep-fry and maintain temperature.
  • The dipping sauce can be adjusted in spiciness by increasing or decreasing the hot sauce.
  • These can be made ahead of time, frozen, and fried fresh when ready to serve.

Nutrition

Keywords: Reuben Balls, appetizer, corned beef, sauerkraut, Swiss cheese, dipping sauce, fried snacks, party food

Find it online: https://thehungrymason.com/reuben-balls-with-spicy-thousand-island-dipping-sauce-recipe/