Reuben Balls with Spicy Sauce

The first time I made these for a Super Bowl party, my friend Sarah took one bite and literally stopped mid conversation. She demanded the recipe before even finishing her second ball. Now whenever we host game night, these Reuben balls are the first thing people ask about before they even walk through the door.

Last winter I accidentally made double the batch because I wasn't paying attention to the quantities. Best mistake ever. We ended up inviting neighbors over just to help finish them, and now it's become this weird little tradition whenever it snows.

Ingredients

• 1 ½ cups cooked corned beef, finely chopped: The corned beef provides that signature salty, savory punch that makes a Reuben unmistakable. Finely chopped helps the balls hold together better.
• 1 cup sauerkraut, well drained and chopped: Really squeeze the liquid out or your mixture will be too wet. The tangy sauerkraut cuts through the richness perfectly.
• 1 cup Swiss cheese, shredded: Swiss melts beautifully and adds that nutty flavor we all associate with deli sandwiches. Freshly shredded melts better than pre packaged.
• 4 oz cream cheese, softened: The cream cheese acts as the binder holding everything together while adding tangy creaminess. Let it sit out for 30 minutes before mixing.
• 1 tbsp Dijon mustard: Dijon adds that sharp bite that cuts through all the rich cheese and meat.
• ½ tsp black pepper: Freshly cracked makes a noticeable difference here.
• 1 cup all purpose flour: For the first coating, helps the egg wash stick better.
• 2 large eggs: Beat them really well so each ball gets an even coating.
• 1 ½ cups panko breadcrumbs: Panko creates that extra crispy shaggy coating that regular breadcrumbs just cannot match.
• Vegetable oil, for frying: You need about 2 inches depth in your pan. Canola works great too.
• ½ cup mayonnaise: The base of your dipping sauce. Use a good quality mayo.
• 2 tbsp ketchup: Adds that classic Thousand Island sweetness and color.
• 1 tbsp dill pickle relish: Those little chunks of pickle are non negotiable for authentic flavor.
• 1 tsp prepared horseradish: This is what gives the sauce its spicy kick. Add more if you love heat.
• 1 tsp hot sauce: Sriracha works beautifully but any hot sauce you love will do.
• ½ tsp smoked paprika: Adds depth and a gorgeous reddish hue to the sauce.
• ½ tsp garlic powder: Rounds out all the flavors.
• Salt and pepper, to taste: Taste your sauce and adjust before serving.

Instructions

Mix the filling:

In a large bowl, combine chopped corned beef, sauerkraut, Swiss cheese, cream cheese, Dijon mustard, and black pepper. Mix until evenly blended and everything is well distributed.

Form the balls:

Roll the mixture into 1 inch balls and place them on a parchment lined tray. Freeze for 20 minutes to firm up, otherwise they will fall apart during coating.

Set up your breading station:

Place flour in one shallow bowl, beat eggs in a second bowl, and put panko breadcrumbs in a third bowl. Having everything ready makes the process so much smoother.

Coat the balls:

Dip each ball in flour, then egg, then press firmly into panko breadcrumbs to coat thoroughly. Place back on the parchment paper.

Heat the oil:

Heat 2 inches of vegetable oil in a deep skillet or saucepan to 350°F. Use a thermometer if you have one, or test with a wooden chopstick, bubbles should form around it.

Fry until golden:

Fry the balls in batches, turning occasionally, until golden brown and crispy, about 2 to 3 minutes per batch. Do not overcrowd the pan or the temperature will drop too much.

Drain and cool:

Remove with a slotted spoon and drain on paper towels. Let them cool for just a couple minutes before serving, the cheese inside will be molten hot.

Make the spicy sauce:

Whisk together mayonnaise, ketchup, pickle relish, horseradish, hot sauce, smoked paprika, garlic powder, salt, and pepper until smooth. Refrigerate until serving.

Serve immediately:

Arrange the warm Reuben balls on a platter with the spicy Thousand Island sauce alongside for dipping. Watch them disappear fast.

Save

My dad always said Reubens were the perfect food because they hit every flavor profile, and these little balls prove him right in the most delightful way possible.

The Freezer Trick

I learned the hard way that skipping the freezer step results in a messy disaster. The first time I made these, I got impatient and tried frying them right away. Half of them fell apart in the oil and I ended up with Reuben hash instead of neat little balls. Now I plan ahead and always give them that 20 minute firm up time, sometimes even longer if I am making a big batch.

Frying Like a Pro

Maintaining the right oil temperature is everything when frying these. If the oil is not hot enough, the breading gets soggy before the inside heats through. Too hot and the outside burns while the center stays cold. I keep a instant read thermometer clipped to the side of my pan now, and it has made such a difference in getting that perfect golden crispy exterior every single time.

Make Ahead Magic

These Reuben balls are actually a fantastic make ahead appetizer for parties. You can form and bread the balls up to 24 hours in advance, storing them layered between parchment paper in the refrigerator. The sauce also gets better after sitting for a day as the flavors meld together. Just fry them right before serving so they are at their crispiest.

• If baking instead of frying, brush the breaded balls lightly with oil first
• Set up your dipping station with plenty of paper towels ready
• Double the sauce recipe because your guests will want extra

Save

Whether you are feeding a crowd or just treating yourself, these crispy little bites of Reuben heaven will make any occasion feel special.

Recipe Questions & Answers

→ What ingredients give the balls their distinctive flavor?

The combination of corned beef, sauerkraut, Swiss cheese, and Dijon mustard creates the classic savory and tangy flavor profile.

→ How do you achieve a crispy coating?

Coating the balls in flour, egg wash, and panko breadcrumbs before frying results in a crunchy, golden exterior.

→ Can these be baked instead of fried?

Yes, baking at 400°F (200°C) for 15–18 minutes offers a lighter alternative while maintaining crispiness.

→ What adds the spicy kick to the dipping sauce?

Ingredients like horseradish, hot sauce, smoked paprika, and garlic powder combine for a zesty, spicy sauce.

→ How should the balls be prepared before frying?

Chilling the rolled balls in the freezer for 20 minutes helps them firm up, ensuring they hold shape during frying.

→ Are there any suggested variations for the filling?

Substituting pastrami for corned beef or adding caraway seeds to the mixture can enhance flavors.