Reuben Balls with Spicy Sauce

This crispy Reuben ball recipe transforms the classic deli sandwich into irresistible bite-sized morsels perfect for entertaining. The combination of savory corned beef, tangy sauerkraut, and melty Swiss cheese creates an explosion of flavor in every bite, while the spicy thousand island dipping sauce adds the perfect finishing touch.

I first made these for a Super Bowl party three years ago, and they disappeared faster than any other appetizer on the table. Since then, they've become my signature contribution to potlucks, with friends regularly texting me to confirm I'm bringing "those amazing Reuben balls."

Ingredients

• Corned beef: Adds the signature savory flavor that defines a Reuben experience. Look for good quality meat from the deli counter rather than prepackaged versions.
• Sauerkraut: Provides tanginess that cuts through the richness. Properly draining prevents soggy balls.
• Swiss cheese: Melts beautifully, creating that characteristic gooey stretch.
• Cream cheese: Works as the binding agent while adding rich creaminess.
• Dijon mustard: Introduces a subtle sharpness that enhances the other flavors.
• All-purpose flour: Helps the egg wash stick to the balls.
• Eggs: Create the adhesive layer for the breadcrumbs.
• Panko breadcrumbs: Deliver superior crispiness compared to regular breadcrumbs.
• Vegetable oil: With a high smoke point ensures proper frying temperature.
• Mayonnaise: Creates the creamy base. Quality matters here.
• Ketchup: Adds sweetness and color.
• Pickle relish: Introduces texture and tanginess.
• Hot sauce: Brings customizable heat.
• Smoked paprika: Adds complexity and subtle smokiness.

Step-by-Step Instructions

Prepare the Filling:

Thoroughly mix corned beef, sauerkraut, Swiss cheese, cream cheese, and Dijon mustard in a large bowl until completely incorporated. The mixture should be cohesive but still have texture. Refrigerating for 30 minutes firms everything up, making the mixture much easier to handle and shape.

Form the Balls:

Use a cookie scoop or tablespoon to portion the chilled mixture into consistent 1-inch balls. Roll between your palms until smooth and place them on a parchment-lined baking sheet with some space between each. Return to the refrigerator to maintain firmness before breading.

Bread the Balls:

Set up a breading station with three separate bowls: flour, beaten eggs, and breadcrumbs. Roll each chilled ball first in flour to create a dry surface. Then dip in beaten egg, allowing excess to drip off. Finally, coat thoroughly in breadcrumbs, pressing gently to ensure complete coverage.

Fry the Balls:

Heat oil to exactly 350°F using a thermometer for accuracy. Maintain this temperature throughout cooking, adjusting heat as needed. Fry in small batches of 5 to 6 balls for 2 to 3 minutes, turning occasionally with a slotted spoon until golden brown on all sides. Transfer to a paper towel-lined plate.

Make the Dipping Sauce:

Whisk together all sauce ingredients until completely smooth. Taste and adjust seasonings, adding more hot sauce for heat or relish for tanginess. The sauce can be made ahead and refrigerated, which actually improves the flavor as ingredients meld.

Serve:

Arrange the warm Reuben balls on a serving platter surrounding a bowl of the spicy Thousand Island sauce. Garnish with fresh chopped parsley or a sprinkle of paprika for visual appeal. Serve immediately while the exterior is crispy and the inside is still warm and gooey.

My absolute favorite ingredient in this recipe is the Swiss cheese. I discovered that splurging on authentic Swiss Emmental rather than generic Swiss makes a noticeable difference in the flavor complexity. My husband, who usually avoids sauerkraut, devours these balls without hesitation, proving that even the skeptics can be converted.

Make-Ahead Strategy

These Reuben balls are perfect for advance preparation. You can completely assemble and bread the balls up to 24 hours before cooking. Store them in a single layer on a baking sheet in the refrigerator, covered with plastic wrap. For longer storage, freeze the uncooked breaded balls on a baking sheet until solid, then transfer to a freezer bag for up to one month. When ready to serve, fry directly from frozen, adding about 1 to 2 minutes to the cooking time.

Creative Variations

The basic Reuben ball recipe serves as an excellent template for creative modifications. Try a Rachel variation by substituting turkey for corned beef and using coleslaw instead of sauerkraut. For a spicier version, mix horseradish or jalapeños into the filling. Experiment with different cheeses like Gruyère or sharp cheddar for unique flavor profiles. The breadcrumb coating can also be customized by adding caraway seeds, creating that classic rye bread flavor without the actual bread.

Baked Alternative

While frying delivers the ultimate crispy exterior, you can achieve excellent results by baking these Reuben balls. Preheat your oven to 425°F and place the breaded balls on a parchment-lined baking sheet. Spray or brush them lightly with oil to promote browning, then bake for 15 to 18 minutes, turning halfway through, until golden and heated through. The texture will be slightly different but still delicious, with the added benefit of being less messy and lower in fat.

Frequently Asked Questions

→ Can I prepare the filling in advance?

Yes, you can prepare the filling and refrigerate it for up to 24 hours before shaping and frying the balls.

→ What oil is best for frying?

Vegetable oil is recommended for frying as it has a high smoke point and neutral flavor.

→ How can I make the dipping sauce spicier?

To add more spice, increase the amount of hot sauce or smoked paprika, or add a pinch of cayenne pepper.

→ Can I bake these instead of frying?

Yes, you can bake them at 375°F (190°C) until crispy, but note that they may not achieve the same golden crunch as frying.

→ How do I store and reheat leftovers?

Store cooked balls in an airtight container in the fridge for 3-4 days. Reheat them in a 350°F (175°C) oven to maintain crispiness.

→ Can I freeze the Reuben balls?

Yes, you can freeze cooked Reuben balls for up to 1 month. Reheat them in a 375°F (190°C) oven for 12-15 minutes until heated through.