Reuben Balls with Spicy Thousand Island Dipping Sauce

Imagine the warm, slightly tangy aroma of sautéed corned beef and Swiss cheese melting together, the tang of sauerkraut cutting through rich cream cheese, and a crisp golden shell that gives way to a pillowy, savory center. One bite delivers a rush of textures: crunchy exterior, creamy melted cheese, shredded beef that still has bite, and the bright, vinegary pop of sauerkraut. The dipping sauce — creamy Thousand Island with a teasing hot-sauce kick — ties it all together, making these Reuben Balls dangerously easy to love.

These are the kind of bites that stop conversations and get second helpings. Serve them at game-day gatherings, casual cocktail parties, or as a comforting appetizer on St. Patrick’s Day. They’re also perfect for weekend brunch when you want something indulgent but handheld. If you’re planning a menu with an elegant main, they pair beautifully with lighter dishes like Chicken Wellington with Dijon Cream Sauce, offering a playful starter that contrasts classic, composed mains.

At a Glance

• Prep Time: 20 minutes (active)
• Cook Time: 12–15 minutes (frying in batches)
• Total Time: 35–40 minutes
• Servings: 6 (about 3 Reuben Balls per person)
• Difficulty Level: Moderate — basic mixing and deep-frying skills required

Nutrition Highlights

These nutrition estimates are calculated using standard values from USDA FoodData Central and rounded for clarity. Values are for one serving (about 3 Reuben Balls with roughly 1 tablespoon of dipping sauce). Keep in mind that frying and exact ingredient brands will change totals.

Per serving (approximate)

• Calories: 530 kcal
• Protein: 23 g
• Carbohydrates: 18 g
• Fat: 41 g
  • Saturated Fat: ~16 g
• Fiber: 1–2 g
• Sugar: 2–3 g
• Sodium: ~1,200 mg

Notes on accuracy: These figures are estimated from ingredient-level data in USDA FoodData Central and reflect typical commercial ingredient values (corned beef, Swiss cheese, cream cheese, breadcrumbs, canola oil, Thousand Island dressing). If you need precise numbers for dietary restrictions, I recommend entering your exact brands and portions into a nutrition calculator or consulting resources like the USDA database or Mayo Clinic guidelines for sodium and fat limits.

Why You’ll Love It

• Flavor & Texture: This recipe captures everything that makes a Reuben sandwich beloved — savory corned beef, tangy sauerkraut, melty Swiss — but delivers it in a crisp, snackable form. The crunchy exterior contrasts perfectly with the gooey center.
• Social & Seasonal: Reuben Balls are party-friendly — easy to hold, shareable, and nostalgic. They’re especially fitting for chilly gatherings (think St. Patrick’s Day or fall game days), where comfort food and communal plates reign.
• Versatility & Fun: These are easy to scale up, make ahead (see Storage), and customize. Swap cheeses or add a spice to the dipping sauce to match your crowd.

Method & Process

Ingredients (yields ~18–20 small balls; serves 6)

• 1 lb (450 g) cooked corned beef, finely chopped
• 1 cup sauerkraut, well-drained and roughly chopped (approx. 140 g)
• 1 cup Swiss cheese, shredded (about 4 oz / 113 g)
• 4 oz (113 g) cream cheese, softened
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp kosher salt (adjust to taste — corned beef is salty)
• 1/4 tsp freshly ground black pepper
• 1 cup plain breadcrumbs (about 120 g)
• Canola oil (or other neutral oil) for frying — enough for 2–3 inches in a deep pot (about 3–4 cups)
• 1/2 cup Thousand Island dressing (for dipping)
• 2–3 dashes hot sauce (Frank’s, sriracha, or your favorite), to taste

Optional ingredients / substitutions

• Substitute cooked pastrami or roast beef for corned beef in a pinch.
• Use panko breadcrumbs for extra crunch.
• For lower fat, bake at 400°F (200°C) for ~15–18 minutes, turning halfway; brush lightly with oil.
• For a tangier sauce, add 1 tbsp finely chopped dill pickle or 1 tsp pickle juice.

Step-by-step instructions

1. In a large bowl, combine the chopped corned beef, drained and chopped sauerkraut, shredded Swiss cheese, softened cream cheese, garlic powder, onion powder, salt, and pepper. Mix thoroughly until evenly combined.
2. Using a tablespoon or small scoop, form the mixture into small balls (about 1 to 1.25 inches in diameter). Place formed balls on a tray and let chill in the refrigerator for 10–15 minutes to firm up (this helps them hold shape when coating and frying).
3. Roll each chilled ball in breadcrumbs until fully coated. For an extra-crispy crust, double-coat: dip in a thin egg wash (beat 1 egg with 1 tbsp water) then coat again in breadcrumbs.
4. Heat oil in a deep fryer or large heavy pot to 350°F (175°C). Use a thermometer for accuracy. If you don’t have a thermometer, test by dropping a small breadcrumb — it should sizzle and brown steadily.
5. Fry the balls in batches (do not overcrowd) for about 3–4 minutes per batch, or until golden brown and heated through. Turn gently with a slotted spoon or spider to cook evenly.
6. Drain fried balls on a wire rack or paper towels to remove excess oil.
7. For the dipping sauce, stir the Thousand Island dressing together with a few dashes of hot sauce. Taste and adjust spiciness.
8. Serve the Reuben Balls warm with the spicy Thousand Island dipping sauce.

Practical tips

• Don’t overmix the filling; overworking can make the texture dense. Mix until just combined.
• Chill before coating to help them hold together during frying.
• Maintain oil temperature: if too cool they’ll absorb oil and become greasy; if too hot they’ll brown outside before the center is heated. Adjust heat between batches.
• Check doneness by inserting a thin skewer into a ball — it should come out hot and the cheese should be melted.

Best Pairings

• Beer & Cocktails: A crisp lager or a light pilsner cuts through richness; an IPA’s bitterness pairs well with the salty meat.
• Sides: Serve with simple pickles, coleslaw, or potato salad to complement the tang of the sauerkraut.
• Brunch Pairings: Add to a spread alongside deviled eggs, smoked salmon, or soft pretzels.
• For a hearty meal: Plate with roasted potatoes and a green salad dressed in a mustard vinaigrette.
• Presentation tip: Arrange on a slate or wooden board with toothpicks and small ramekins of dipping sauce for an inviting party display. Try garnishing the sauce with a sprinkle of smoked paprika.

Keeping it Fresh

• Room temperature: Best enjoyed immediately. Do not leave fried Reuben Balls at room temperature for more than 2 hours (follow food safety guidelines).
• Refrigerator: Store cooled, uncovered in the fridge for up to 1 hour to let steam escape, then transfer to an airtight container. Keep for 3–4 days.
• Freezer: Freeze uncooked, formed and breadcrumb-coated balls on a tray until solid, then transfer to a freezer bag for up to 2 months. Fry from frozen, adding a minute or two to the frying time. Cooked balls can also be frozen for up to 1 month; reheat in a 375°F (190°C) oven until heated through and crisp.

Chef’s Advice

• Texture balance: The key is contrasting textures — a crunchy exterior and a creamy interior. Use full-fat cream cheese and a good melting Swiss for best mouthfeel.
• Salt management: Corned beef and sauerkraut are salty; taste before adding additional salt. If your corned beef is particularly salty, rinse and drain it lightly and adjust seasoning.
• Oil choice: Use a neutral oil with a high smoke point (canola, peanut, sunflower). Avoid olive oil for deep frying.
• Size matters: Small, uniform balls cook more consistently. Aim for one to one-and-a-quarter-inch diameter.
• Safety: Use a thermometer and avoid splattering by gently lowering balls into oil with a slotted spoon.

Creative Twists

1. Vegetarian Reuben Balls

   • Swap shredded cooked beets or seasoned, finely chopped smoked mushrooms for the corned beef and use vegan cream cheese and dairy-free Swiss-style shreds. Serve with vegan Thousand Island.

2. Gluten-Free Version

   • Use gluten-free breadcrumbs or crushed gluten-free crackers; ensure Thousand Island is GF. Fry or bake as directed.

3. Spicy Reuben

   • Mix finely chopped pickled jalapeños into the filling and use pepper jack instead of Swiss. Add sriracha to the dipping sauce for an extra punch.

4. Mini Sliders

   • Flatten slightly and serve on mini slider buns with a smear of sauce and quick-pickled red onions for handheld sandwiches.

5. Oven-Baked Lighter Option

   • Spray with oil and bake at 400°F (200°C) for 12–18 minutes until golden, flipping halfway for even browning.

Recipe Q&A

Q: Can I make the balls ahead of time?
A: Yes — form and breadcrumb them, then refrigerate for up to 24 hours or freeze (see storage). Fry just before serving for best texture.

Q: My balls fell apart while frying — what went wrong?
A: Likely under-chilled or too loosely mixed. Chill the formed balls for 10–20 minutes and consider adding a small binder like 1 beaten egg if your mixture is too loose.

Q: How can I reduce the sodium?
A: Rinse the corned beef briefly and drain well, use low-sodium sauerkraut, and taste before adding additional salt. Serving with acidic sides (pickles, lemony slaw) helps balance perceived saltiness.

Q: Are these safe for kids?
A: Yes, but watch the hot sauce in the dipping sauce; keep it mild or omit for younger kids.

Q: Leftovers — best way to reheat?
A: Reheat in a 350°F (175°C) oven on a wire rack until warmed through to preserve crispiness (about 8–10 minutes). Microwave will make them soggy.

Conclusion

These Reuben Balls with Spicy Thousand Island Dipping Sauce are a playful, indulgent twist on a deli classic — perfect for parties or any time you want a crunchy, cheesy comfort bite. Try them out, tweak the spice or cheese to your liking, and share photos and feedback with the community; I’d love to hear how you made them your own. For another take on Reuben-style appetizers, check this reader recipe collection at Reuben Balls | Just A Pinch Recipes, and if you like combining handheld bites with creamy sauces, you might enjoy this variation I found called Reuben Balls with Thousand Island Dressing.