Easy Reuben Balls with Spicy Thousand Island Dip Recipe
These Easy Reuben Balls are a crispy, flavorful appetizer inspired by the classic Reuben sandwich. Made with chopped corned beef, sauerkraut, Swiss cheese, and cream cheese, these bite-sized balls are breaded and deep-fried to golden perfection. Served with a zesty homemade spicy Thousand Island dip, they make a perfect party snack or game day treat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45-60 minutes
- Yield: Approximately 24 Reuben Balls 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Scale
Reuben Balls
- 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 (about 2 inches deep)
Spicy Thousand Island Dip
- 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
- Mix the filling: In a large bowl, combine the finely chopped cooked corned beef, well-drained sauerkraut, shredded Swiss cheese, softened cream cheese, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Chill the mixture: Cover the bowl and refrigerate the mixture for 30 to 45 minutes. This step firms up the mixture, making it easier to shape into balls.
- Shape the balls: Using your hands or a cookie scoop, form the chilled mixture into 1 to 1.5-inch diameter balls, ensuring they hold together well.
- Prepare the dredging station: Set up three bowls—one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs.
- Coat the balls: Roll each ball first in the flour, then dip into the beaten eggs, and finally coat with the panko breadcrumbs. For extra crunch, you can repeat the egg and breadcrumb coating steps once more.
- Heat the oil: In a deep pot or heavy-bottomed pan, heat about 2 inches of vegetable oil to 350°F (175°C). Use a thermometer to maintain the temperature accurately.
- Fry the balls: Carefully fry the coated Reuben balls in batches for 2 to 3 minutes each, or until they turn golden brown and crisp on the outside.
- Drain the fried balls: Remove the balls with a slotted spoon and drain them on paper towels to absorb excess oil.
- Make the spicy Thousand Island dip: In a small bowl, whisk together mayonnaise, ketchup, sweet pickle relish, hot sauce, smoked paprika, Worcestershire sauce, and minced onion (or onion powder). Season with salt and pepper to taste.
- Serve: Plate the Reuben Balls hot along with the spicy Thousand Island dip on the side for dipping.
Notes
- Ensure the sauerkraut is well-drained and squeezed dry to prevent sogginess.
- For extra crunchy coating, double-dip the balls in egg and breadcrumbs.
- Maintain the frying oil temperature at 350°F to achieve crispiness without absorbing excess oil.
- Use a thermometer to monitor oil temperature for best frying results.
- These Reuben Balls are best served fresh and hot for optimal texture and flavor.
- Store leftovers in an airtight container in the refrigerator and reheat by baking to retain crispiness.
Keywords: Reuben balls, corned beef appetizer, fried snacks, Thousand Island dip, game day food
