Reuben Balls with Spicy Sauce (Printable version)

Savory crispy bites served with a spicy Thousand Island dipping sauce. Perfect for parties or appetizers.

# What you need:

→ Reuben Balls

01 - 1 ½ cups cooked corned beef, finely chopped
02 - 1 cup sauerkraut, well-drained and chopped
03 - 1 cup Swiss cheese, shredded
04 - 4 oz cream cheese, softened
05 - 1 tbsp Dijon mustard
06 - ½ tsp black pepper
07 - 1 cup all-purpose flour
08 - 2 large eggs
09 - 1 ½ cups panko breadcrumbs
10 - Vegetable oil, for frying

→ Spicy Thousand Island Sauce

11 - ½ cup mayonnaise
12 - 2 tbsp ketchup
13 - 1 tbsp dill pickle relish
14 - 1 tsp prepared horseradish
15 - 1 tsp hot sauce
16 - ½ tsp smoked paprika
17 - ½ tsp garlic powder
18 - Salt and pepper, to taste

# How To:

01 - Combine chopped corned beef, sauerkraut, Swiss cheese, cream cheese, Dijon mustard, and black pepper in a large bowl. Mix until evenly blended and cohesive.
02 - Roll mixture into 1-inch balls and place on parchment-lined tray. Freeze for 20 minutes until firm enough to handle without breaking apart.
03 - Arrange three shallow bowls: place flour in first, beat eggs in second, and pour panko breadcrumbs into third. Keep bowls close to cooking area for efficient assembly.
04 - Coat each chilled ball thoroughly in flour, shaking off excess. Dip in beaten egg, allowing excess to drip off, then press into panko crumbs to coat completely.
05 - Pour 2 inches vegetable oil into deep skillet or saucepan. Heat to 350°F, maintaining temperature throughout cooking process for even browning.
06 - Fry balls in batches of 5-6, turning occasionally, until deep golden brown and crispy, about 2-3 minutes per batch. Transfer to paper towel-lined plate to drain excess oil.
07 - Whisk together mayonnaise, ketchup, pickle relish, horseradish, hot sauce, smoked paprika, garlic powder, salt, and pepper until smooth and fully incorporated.
08 - Arrange warm balls on serving platter alongside spicy Thousand Island sauce. Serve while hot and crispy for optimal texture.

# Expert Advice:

01 -
  • Everything you love about a Reuben sandwich transformed into poppable crispy bites
  • The spicy Thousand Island sauce takes this from good to absolutely addictive
  • They reheat surprisingly well for leftovers, if they last that long
02 -
  • Freezing the formed balls for at least 20 minutes is absolutely crucial or they will fall apart in the hot oil
  • Do not skip squeezing every bit of liquid from the sauerkraut or your mixture will be too wet to form proper balls
  • Let the fried balls rest on paper towels for at least 2 minutes before biting into them, the cheese inside gets incredibly hot
03 -
  • Add a pinch of caraway seeds to the filling mixture for even more authentic Reuben flavor
  • Leftover balls reheat surprisingly well in a 350°F oven for about 10 minutes
  • Try pastrami instead of corned beef for a slightly different but equally delicious variation

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