Description
Reuben Balls are a fun twist on the classic Reuben sandwich — crispy, golden bites packed with corned beef, sauerkraut, Swiss cheese, and cream cheese, served with a zesty, spicy Thousand Island dipping sauce. Perfect for parties, game day, or an indulgent appetizer.
Ingredients
- 1 cup chopped cooked corned beef
- 1 cup sauerkraut, drained and squeezed dry
- 1 cup shredded Swiss cheese
- 115g (4 oz) cream cheese, softened
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups breadcrumbs (plain or panko)
- Oil, for frying
For the Spicy Thousand Island Dipping Sauce:
- 1/2 cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp finely chopped pickles or relish
- 1 tsp hot sauce (adjust to taste)
- 1/2 tsp paprika
- Salt and pepper to taste
Instructions
- In a mixing bowl, combine corned beef, sauerkraut, Swiss cheese, cream cheese, garlic powder, and black pepper. Mix until well combined.
- Form the mixture into 1-inch balls and place them on a baking sheet. Freeze for 15–20 minutes to firm up.
- Prepare a dredging station with three bowls: flour in one, beaten eggs in another, and breadcrumbs in the third.
- Coat each ball first in flour, then in egg, and finally in breadcrumbs, ensuring even coverage.
- Heat oil in a deep fryer or heavy-bottomed pot to 175°C (350°F). Fry the balls in batches for 3–4 minutes, or until golden brown and crispy. Drain on paper towels.
- In a small bowl, whisk together mayonnaise, ketchup, relish, hot sauce, paprika, and seasoning to make the dipping sauce.
- Serve the Reuben Balls hot with the spicy Thousand Island sauce on the side.
Notes
- For an oven-baked version, brush balls with oil and bake at 200°C (400°F) for 20–25 minutes until golden.
- Ensure sauerkraut is well-drained to avoid soggy filling.
- These freeze well — reheat in the oven or air fryer until crisp.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Deep-Fried
- Cuisine: American