If you adore layers of bold, tangy, and cheesy flavors wrapped up in a crispy golden bite, you are going to fall head over heels for this Reuben Balls with Spicy Thousand Island Dipping Sauce Recipe. Imagine the iconic Reuben sandwich transformed into perfectly bite-sized balls loaded with tender corned beef, sauerkraut, and Swiss cheese, all dipped into a creamy and zesty spicy sauce that keeps you coming back for more. This recipe turns a classic deli favorite into an irresistible appetizer or snack that’s just bursting with flavor and texture in every single mouthful.
Ingredients You’ll Need
The magic of this dish lies in its straightforward yet wonderfully complementary ingredients. Each element plays a crucial role—from the savory corned beef that forms the meaty base, to the sauerkraut providing that perfect tang, and the cheeses adding creamy, melty goodness. The spicy Thousand Island dipping sauce brings it all together with a kick that elevates the flavor profile beautifully.
- 1 ½ cups chopped corned beef: Choose a good quality or freshly cooked corned beef for maximum flavor and tenderness.
- 1 cup sauerkraut, drained: Drain well to avoid soggy balls, and this adds that classic tangy crunch.
- 1 cup shredded Swiss cheese: Swiss melts beautifully, adding creaminess and a mild nutty taste.
- 4 ounces cream cheese: Helps bind everything together and adds luscious richness.
- 1 tablespoon Dijon mustard: Adds a subtle tang and depth to the mixture.
- ½ cup all-purpose flour: For coating the balls before frying, ensuring a crispy crust.
- 2 eggs, beaten: Acts as a sticky layer for the breadcrumbs to adhere perfectly.
- 1 ½ cups breadcrumbs: Provides crunch and golden color on the outside after frying.
- Vegetable oil, for frying: Neutral oil is perfect for frying to get that crispy exterior.
- ½ cup mayonnaise: Base for the spicy Thousand Island sauce, creamy and rich.
- 2 tablespoons ketchup: Adds sweetness and depth to the sauce.
- 1 tablespoon pickle relish: For a burst of tangy crunch in the dipping sauce.
- 1 teaspoon hot sauce (adjust to taste): Adds a lively heat to the sauce without overpowering.
- ½ teaspoon smoked paprika: Imparts a subtle smoky flavor that complements the fried Reuben balls.
How to Make Reuben Balls with Spicy Thousand Island Dipping Sauce Recipe
Step 1: Mix the Filling
Start by combining the chopped corned beef, drained sauerkraut, shredded Swiss cheese, cream cheese, and Dijon mustard in a mixing bowl. Stir everything together until well blended, then cover and refrigerate the mixture for 30 minutes. Chilling helps the flavors meld and makes the mixture easier to shape into balls.
Step 2: Form the Balls
Once the mixture is firm, scoop and roll it into 1-inch balls. Placing them on a lined baking sheet helps prevent sticking. Chill the balls again until they are firm — this step is essential for maintaining their shape during the frying process.
Step 3: Coat for Crunch
Prepare a three-step coating station by placing flour in one bowl, beaten eggs in another, and breadcrumbs in a third. First, gently roll each ball in flour, then dip into the eggs, and finally coat thoroughly with breadcrumbs. This triple coating creates a crispy crust that locks in all those savory flavors.
Step 4: Fry to Golden Perfection
Heat vegetable oil in a skillet to around 350°F (175°C). Fry the Reuben balls in small batches to avoid overcrowding, frying each for about 2 to 3 minutes until they turn a beautiful golden brown. Once fried, drain them on paper towels to remove any excess oil.
Step 5: Whisk Up the Spicy Thousand Island Sauce
While the balls cool slightly, mix together mayonnaise, ketchup, pickle relish, hot sauce, and smoked paprika in a bowl. Whisk them until smooth and creamy. This spicy Thousand Island dipping sauce is the perfect zesty companion to those warm and crunchy Reuben balls.
How to Serve Reuben Balls with Spicy Thousand Island Dipping Sauce Recipe
Garnishes
To add a little visual pop and extra flavor contrast, sprinkle some freshly chopped parsley or chives over your Reuben balls. A few thin slices of pickles on the side add a satisfying crunch and a burst of acidity that plays beautifully against the rich dipping sauce.
Side Dishes
Pair these Reuben balls with a crisp green salad or simple coleslaw to balance the richness. Potato chips or a light vegetable soup also make excellent companions, transforming the appetizer into a fuller spread if you’re hosting a casual gathering.
Creative Ways to Present
For a party, arrange the Reuben balls on a platter lined with lettuce leaves and use small skewers or toothpicks for easy grabbing. You can also serve the spicy Thousand Island dipping sauce in individual ramekins or shot glasses for a stylish touch that everyone will appreciate.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (though they rarely last long), store the Reuben balls in an airtight container in the refrigerator for up to 3 days. Keep the dipping sauce in a separate small container to maintain its fresh flavor.
Freezing
These balls freeze wonderfully. After shaping and coating them but before frying, freeze them on a baking sheet until solid, then transfer to a freezer-safe bag or container. They can be frozen for up to 2 months, ready to fry straight from the freezer—just add a minute or two to the cooking time.
Reheating
To bring leftover or frozen fried Reuben balls back to life, bake them in a preheated oven at 375°F (190°C) for about 10 minutes or until heated through and crispy again. Avoid microwaving if possible, as it can make the crust soggy.
FAQs
Can I make Reuben Balls ahead of time?
Absolutely! You can prepare the filling, shape, and bread the balls a day ahead and keep them refrigerated. Frying just before serving ensures they stay perfectly crispy and fresh.
What can I substitute for corned beef?
If corned beef is hard to find, pastrami or cooked roast beef can work as alternatives, though the flavor won’t be quite the same. For a vegetarian twist, consider using finely chopped mushrooms and pickles to mimic the savory and tangy notes.
How spicy is the Thousand Island dipping sauce?
The sauce has a gentle spicy kick from the hot sauce balanced by the creaminess of mayonnaise and the tang of pickle relish. You can easily adjust the heat level by adding more or less hot sauce to suit your taste.
Is deep frying necessary, or can I bake these?
Deep frying gives the best crispy exterior, but for a lighter option, you can bake the breaded balls at 400°F (200°C) for about 15 minutes or until golden and crispy, turning halfway through.
Can this recipe be made gluten-free?
Yes, simply swap the all-purpose flour and breadcrumbs for gluten-free alternatives. Make sure your other ingredients, like mustard and hot sauce, are labeled gluten-free as well.
Final Thoughts
If you love bold, crave-worthy snacks, this Reuben Balls with Spicy Thousand Island Dipping Sauce Recipe is one you absolutely must try. It’s playful, packed with flavor, and brings a whole new twist to the beloved Reuben sandwich. Perfect for parties, gatherings, or simply treating yourself to something special, these crispy bites and their zesty dipping sauce will quickly become a new favorite in your kitchen. Give it a whirl and watch everyone swoon over these delicious little flavor bombs!
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Reuben Balls with Spicy Thousand Island Dipping Sauce Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: Approximately 20 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
These Reuben Balls with Spicy Thousand Island Dipping Sauce are a delicious twist on the classic Reuben sandwich. Made by combining chopped corned beef, sauerkraut, Swiss cheese, and cream cheese, then breaded and fried to golden perfection, these bite-sized appetizers are perfect for parties or game day. Served with a zesty homemade spicy Thousand Island sauce, they offer a combination of savory, tangy, and slightly spicy flavors that will delight any crowd.
Ingredients
Main Ingredients
- 1 ½ cups chopped corned beef
- 1 cup sauerkraut, drained
- 1 cup shredded Swiss cheese
- 4 ounces cream cheese
- 1 tablespoon Dijon mustard
Breading
- ½ cup all-purpose flour
- 2 eggs, beaten
- 1 ½ cups breadcrumbs
- Vegetable oil, for frying
Spicy Thousand Island Dipping Sauce
- ½ cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon pickle relish
- 1 teaspoon hot sauce (adjust to taste)
- ½ teaspoon smoked paprika
Instructions
- Mix the Filling: In a mixing bowl, combine the chopped corned beef, drained sauerkraut, shredded Swiss cheese, cream cheese, and Dijon mustard. Mix thoroughly until all ingredients are well incorporated. Cover and refrigerate for 30 minutes to help the mixture firm up for easier handling.
- Form the Balls: After chilling, shape the mixture into 1-inch balls and place them on a lined baking sheet. Refrigerate again until the balls become firm enough to handle for breading, about 10–15 minutes.
- Bread the Balls: Prepare three separate bowls: one with all-purpose flour, one with beaten eggs, and one with breadcrumbs. Roll each ball first in flour, then dip into the beaten eggs, and finally coat with breadcrumbs, making sure each ball is evenly covered.
- Fry the Balls: Heat vegetable oil in a skillet to 350°F (175°C). Fry the Reuben balls in batches, being careful not to overcrowd the pan, for about 2–3 minutes each batch or until they are golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- Make the Spicy Thousand Island Sauce: In a small bowl, whisk together mayonnaise, ketchup, pickle relish, hot sauce, and smoked paprika until smooth and well combined. Adjust the hot sauce to your preferred spice level.
- Serve: Serve the hot Reuben balls with the spicy Thousand Island dipping sauce on the side for dipping.
Notes
- Ensure the sauerkraut is well drained to prevent the mixture from becoming too wet.
- For extra crispiness, use panko breadcrumbs instead of regular breadcrumbs.
- You can prepare the balls and bread them ahead of time, then freeze for later frying.
- Adjust hot sauce in the dipping sauce for milder or spicier flavor.
- Serve immediately after frying for the best texture and flavor.
