Introduction

Reuben Balls are a fun and delicious twist on the classic Reuben sandwich. These crispy, golden bites are filled with savory corned beef, tangy sauerkraut, and melted Swiss cheese, served with a spicy Thousand Island dip that adds a perfect zing. They make a great appetizer or party snack that will impress your guests.

The image shows three golden-brown, crispy fried balls placed on a white marbled surface. One ball is cut open, revealing a gooey, stretchy melted cheese filling mixed with shredded meat. The outer crust is crunchy and textured with breadcrumbs. Small green chopped herbs are sprinkled on top for color. Behind the balls, there is a small white bowl filled with a smooth, creamy beige dipping sauce with a swirl on top. A woman's hand is holding one of the balls. The setting is bright and clean. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked corned beef, finely chopped

1 cup sauerkraut, well-drained and squeezed dry

1 ½ cups shredded Swiss cheese

4 oz cream cheese, softened

1 tsp Dijon mustard

½ tsp garlic powder

½ tsp onion powder

Salt and black pepper to taste

1 cup all-purpose flour

2 large eggs, beaten

1 ½ cups panko breadcrumbs

Vegetable oil for frying

½ cup mayonnaise

2 tbsp ketchup

1 tbsp sweet pickle relish

1 tsp hot sauce

½ tsp smoked paprika

1 tsp Worcestershire sauce

1 tsp minced onion or onion powder

Salt and pepper to taste

Instructions

Step 1: In a large bowl, mix the chopped corned beef, well-drained sauerkraut, shredded Swiss cheese, softened cream cheese, Dijon mustard, garlic powder, onion powder, salt, and black pepper until well combined.

Step 2: Chill the mixture in the refrigerator for 30 to 45 minutes until firm enough to shape.

Step 3: Roll the chilled mixture into 1 to 1.5-inch balls using your hands or a cookie scoop.

Step 4: Set up a dredging station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.

Step 5: Roll each ball first in flour, then dip it into the beaten eggs, and finally coat it with panko breadcrumbs. For extra crunch, you can repeat the egg and breadcrumb coating one more time.

Step 6: Heat about 2 inches of vegetable oil in a deep pot to 350°F (175°C). Fry the balls in batches for 2 to 3 minutes until they are golden brown and crisp.

Step 7: Remove the fried Reuben Balls with a slotted spoon and drain on paper towels to remove excess oil.

Step 8: For the spicy Thousand Island dip, whisk together mayonnaise, ketchup, sweet pickle relish, hot sauce, smoked paprika, Worcestershire sauce, minced onion or onion powder, salt, and pepper in a small bowl.

Step 9: Serve the Reuben Balls hot alongside the spicy Thousand Island dip for dipping.

Tips & Variations

Make sure to squeeze out as much liquid as possible from the sauerkraut to prevent soggy balls.

Use a cookie scoop to get evenly sized balls for consistent cooking.

Try adding a bit of chopped fresh dill to the dip for a bright, herbaceous note.

For a baked version, brush the balls with oil and bake at 400°F (200°C) for 15-20 minutes, turning halfway through.

FAQs

Can I make the Reuben Balls ahead of time?

Yes, you can prepare the mixture and form the balls a day in advance. Keep them covered in the refrigerator and fry them just before serving for the best texture.

What can I substitute for panko breadcrumbs?

If you don’t have panko, regular breadcrumbs can be used, though panko gives a lighter, crispier coating. You could also try crushed crackers or cornflakes for a different crunch.