Reuben Balls Spicy Dipping Sauce

This hearty twist on the classic Reuben sandwich transforms all those beloved flavors into irresistible bite-sized morsels perfect for entertaining. The crispy exterior gives way to a melty, savory center that captures everything you love about a Reuben, while the spicy dipping sauce adds the perfect tangy finish.

These Reuben balls have become my signature party dish ever since I first made them for a Super Bowl gathering. The platter was completely empty before halftime, and now my friends expect them at every get-together.

Ingredients

• Corned beef: Brings that distinctive salty rich flavor that defines a Reuben. Look for leftovers from your St. Patrick's Day dinner or quality deli meat.
• Sauerkraut: Adds tanginess and authentic Reuben character. Be sure to drain and squeeze it thoroughly to prevent soggy balls.
• Swiss cheese: Melts beautifully and provides that nutty flavor essential to a classic Reuben. Opt for Emmentaler for the most authentic taste.
• Cream cheese: Acts as the binding agent while adding creaminess. Allow it to soften fully at room temperature for easier mixing.
• Dijon mustard: Adds depth and subtle heat. Choose whole grain for extra texture and visual appeal.
• Panko breadcrumbs: Create the crispiest exterior. They maintain their crunch longer than regular breadcrumbs.
• Hot sauce: In the dipping sauce provides customizable heat. Start with less and add to your preference.

Step-by-Step Instructions

Mix the filling:

Thoroughly combine your chopped corned beef, drained sauerkraut, shredded Swiss cheese, softened cream cheese, and Dijon mustard until well incorporated. Every ingredient should be evenly distributed to ensure consistent flavor throughout each ball. The mixture will seem somewhat loose at first but will firm up during refrigeration.

Chill the mixture:

Refrigerate the mixture for a full 30 minutes. This step is crucial as it allows the cream cheese to firm up, making the mixture easier to handle and shape. If the mixture still feels too soft after 30 minutes, give it another 15 minutes in the refrigerator.

Form perfect balls:

Using a cookie scoop or measuring spoon, portion the chilled mixture into equal 1-inch balls. Roll between your palms to create smooth, uniform shapes. Work quickly as the mixture will soften as it warms. Return the formed balls to the refrigerator if they become too soft to handle.

Create the coating:

Set up a breading station with three separate bowls for flour, beaten eggs, and breadcrumbs. For the most efficient workflow, use one hand for dry ingredients and one for wet to prevent creating a pasty mess on your fingers. Roll each ball first in flour, ensuring complete coverage but shaking off excess.

Dip and bread:

Dip the floured balls into beaten eggs, allowing excess to drip off, then roll thoroughly in breadcrumbs, pressing gently to ensure the coating adheres well. For extra crispiness, you can double-bread by repeating the egg and breadcrumb steps.

Fry to golden perfection:

Heat oil to exactly 350°F using a thermometer for accuracy. Maintaining consistent temperature is crucial for even cooking and preventing greasiness. Fry in small batches of 4-5 balls at a time to prevent overcrowding and temperature drops. Cook for 2-3 minutes, turning occasionally with a slotted spoon, until deeply golden and crispy.

Prepare the zesty sauce:

Whisk together mayonnaise, ketchup, pickle relish, hot sauce, and smoked paprika until completely smooth. The sauce should have a salmon-pink color with visible flecks of relish and spices. Adjust seasoning to taste, adding more hot sauce for extra heat or a squeeze of lemon juice for brightness.

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The smoked paprika in the dipping sauce is my secret ingredient that everyone asks about. I discovered it by accident when I ran out of regular paprika during a snowstorm and had to substitute. The subtle smokiness perfectly complements the tangy sauerkraut and rich corned beef.

Make-Ahead Tips

These Reuben balls are perfect for preparing in advance. You can complete all steps through breading and refrigerate the uncooked balls for up to 24 hours before frying. Simply place them in a single layer on a baking sheet, cover lightly with plastic wrap, and refrigerate.

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Alternative Cooking Methods

While deep-frying gives the crispiest results, these Reuben balls can also be prepared using alternative cooking methods. For a lighter version, spray the breaded balls with cooking spray and air fry at 375°F for 8-10 minutes, shaking the basket halfway through cooking.

Reuben Variations

The classic Reuben flavor profile works beautifully in these balls, but there are several delicious variations you can try. For a Rachel version, substitute turkey for the corned beef and use coleslaw instead of sauerkraut for a sweeter profile.

Frequently Asked Questions

→ How can I make Reuben Balls extra crunchy?

Mix finely crushed rye crackers into the breadcrumbs for a crunchier coating.

→ Can I prepare Reuben Balls in advance?

Yes, refrigerate the balls before frying or freeze cooked balls and reheat in a 375°F oven when ready to serve.

→ What oil is best for frying these balls?

Vegetable oil or any neutral oil with a high smoke point works best for frying.

→ How can I adjust the spiciness of the sauce?

Add more hot sauce or smoked paprika to the Thousand Island sauce for extra heat.

→ What’s a good alternative to Swiss cheese?

Gruyère or provolone can be used as substitutes for Swiss cheese in this recipe.