REUBEN BALLS WITH SPICY THOUSAND ISLAND DIPPING SAUCE
These Reuben Balls are crispy, cheesy bites filled with corned beef, sauerkraut, and Swiss cheese. Served with a spicy Thousand Island dipping sauce, they make the perfect appetizer or game-day snack everyone will crave.
Ingredients
For the Reuben Balls:
- 1 ½ cups cooked corned beef finely chopped
- 1 cup sauerkraut drained and chopped
- 1 cup shredded Swiss cheese
- 4 oz cream cheese softened
- ½ teaspoon garlic powder
- 1 cup all-purpose flour
- 2 large eggs beaten
- 1 ½ cups seasoned breadcrumbs
- Oil for frying
For the Spicy Thousand Island Sauce:
- ½ cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon sweet pickle relish
- 1 teaspoon hot sauce adjust to taste
- ½ teaspoon paprika
Instructions
Make the Reuben Filling:
- In a mixing bowl, combine corned beef, sauerkraut, Swiss cheese, cream cheese, and garlic powder. Mix until well combined.
Shape and Chill:
- Roll into 1-inch balls and place on a parchment-lined tray. Freeze for 20–30 minutes to firm up.
Bread the Balls:
- Coat each ball in flour, dip in beaten egg, then roll in breadcrumbs. Repeat for a thicker crust if desired.
Fry:
- Heat oil to 350°F (175°C). Fry the balls in batches for 3–5 minutes or until golden brown. Drain on paper towels.
Make the Dipping Sauce:
- Whisk together mayo, ketchup, relish, hot sauce, and paprika in a small bowl. Chill until ready to serve.
Notes
Make Ahead: Reuben Balls can be assembled and frozen. Fry directly from frozen, adding 1–2 minutes to cook time.
Serving Suggestions: Great for game nights, potlucks, or as a fun twist on classic deli flavours.
Baking Option: Bake at 400°F (200°C) for 18–20 minutes for a lighter version. Spray with cooking oil for a crispier crust.