Reuben Balls with Spicy Thousand Island Dipping Sauce

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I still remember the first time I made Reuben Balls with Spicy Thousand Island Dipping Sauce. I was craving something savory, cheesy, and just a little indulgent—something that would hit all the nostalgic notes of a classic deli Reuben sandwich but with a crispy, party-friendly twist. These little golden bombs of corned beef, sauerkraut, and melty Swiss cheese tucked inside a crunchy shell are pure magic. And that spicy dipping sauce? It ties everything together with a creamy zing that’s impossible to resist.

This recipe has become my go-to for game days, holiday parties, and cozy nights when I want something comforting and bold. The smell alone—rich, toasty, and mouthwatering—will pull everyone into the kitchen before they even know what’s cooking. They’re easy to prep ahead, they freeze beautifully, and they disappear fast. Let’s just say, if you’re looking to impress without breaking a sweat, this is it.

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Why You’ll Love This Reuben Balls with Spicy Thousand Island Dipping Sauce

• Crispy on the outside, gooey on the inside — the contrast is crave-worthy.
• Everything you love about a Reuben, but handheld and party-ready.
• Perfect appetizer for potlucks, tailgates, and casual gatherings.
• Make-ahead friendly — you can prep and freeze these balls in advance.
• The spicy Thousand Island sauce gives it that extra punch of flavor that takes things over the top.

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What Kind of Corned Beef Should I Use?

You’ve got a few options here, and honestly, they all work depending on the texture you’re after. I prefer using deli-sliced corned beef, chopped finely by hand. It gives the Reuben Balls that authentic deli flavor and a tender, chewy texture. But if you’ve got leftover homemade corned beef from a roast, even better—it adds a rich, meaty depth that takes things up a notch. Avoid canned corned beef unless you’re in a pinch; it’s too soft and can make the filling mushy.

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Options for Substitutions

Don’t stress if you’re missing one or two ingredients. These swaps will still keep things delicious:

• Swiss Cheese → You can sub in Gruyère for a nuttier profile or Mozzarella for more gooey meltiness.
• Rye Crumbs → If you want to stay true to the Reuben vibe but can’t find rye breadcrumbs, crush up some rye crackers or toast rye bread and pulse it in a food processor.
• Sauerkraut → Try kimchi for a spicier, funkier twist, or use finely shredded cabbage sautéed with vinegar if you want to keep it mild.
• Spicy Thousand Island → No sauce? Blend together mayo, ketchup, pickle relish, and a dash of hot sauce or Sriracha.
• Corned Beef → Feel like mixing it up? Try pastrami or even pulled pork for a different but equally delicious spin.

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Ingredients for this Reuben Balls with Spicy Thousand Island Dipping Sauce

Corned Beef
The heart of this recipe. Savory, salty, and tender, it gives the filling its signature Reuben flavor.

Swiss Cheese
Melts beautifully inside the balls and delivers that nutty, creamy richness classic to a Reuben sandwich.

Sauerkraut
Brings tang and crunch. Make sure to squeeze it dry so your filling isn’t soggy.

Cream Cheese
Helps bind the filling and adds extra creaminess that balances the bold flavors.

Rye Breadcrumbs
Capture that rye bread essence from a traditional Reuben. If you can’t find them, make your own by blitzing rye toast.

Eggs
Used in the breading process to help the breadcrumbs stick and form a crispy outer shell.

All-Purpose Flour
Creates the first layer of the breading process to help everything stick together.

Panko Breadcrumbs
For that extra crunch! These create a crispier coating than standard breadcrumbs.

Oil for Frying
Use a neutral oil with a high smoke point like vegetable or canola oil to get that perfect golden crust.

Mayonnaise, Ketchup, Pickle Relish, Hot Sauce, Garlic Powder
These come together to form the spicy Thousand Island dipping sauce—creamy, tangy, sweet, and spicy all in one.

Fresh Parsley (optional)
For garnish—adds a pop of color and a subtle fresh touch.

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Step 1: Prepare the Filling

In a large bowl, mix finely chopped corned beef, Swiss cheese, sauerkraut (well-drained and patted dry), and cream cheese until fully combined. You want the mixture to be cohesive and easy to roll—refrigerate for 20–30 minutes if it feels too soft.

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Step 2: Shape into Balls

Scoop out heaping tablespoon-sized portions and roll them into balls using your hands. Aim for uniform size so they cook evenly. Place them on a parchment-lined tray and refrigerate for another 20 minutes to firm up.

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Step 3: Set Up Breading Stations

Prepare three shallow bowls: one with flour, one with beaten eggs, and one with panko mixed with rye breadcrumbs. Roll each ball in flour, dip into egg, then coat thoroughly in the breadcrumb mixture. Press gently to help the crumbs stick.

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Step 4: Fry Until Golden

Heat oil in a heavy-bottomed pan to 350°F (175°C). Fry the Reuben Balls in batches, turning occasionally, until golden brown and crispy—about 3–4 minutes per batch. Drain on a paper towel-lined plate.

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Step 5: Make the Spicy Thousand Island Dipping Sauce

In a small bowl, whisk together mayonnaise, ketchup, pickle relish, hot sauce (to taste), and a pinch of garlic powder. Adjust seasoning as needed. You can make this sauce ahead and chill it until ready to serve.

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Step 6: Serve and Garnish

Plate the Reuben Balls with a bowl of dipping sauce in the center. Sprinkle with chopped parsley if desired. Serve hot and crispy!

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How Long to Cook the Reuben Balls with Spicy Thousand Island Dipping Sauce

Each batch of Reuben Balls takes about 3 to 4 minutes to fry until they’re golden brown and crispy on the outside. Make sure your oil is at a steady 350°F (175°C) for even cooking. If you’re working in batches (which you should, to avoid overcrowding the pan), the total cooking time will be around 20 to 25 minutes, depending on how many you’re making.

You can also bake them at 400°F (200°C) for 18–22 minutes or air fry them at 375°F (190°C) for 10–12 minutes, flipping halfway through—just know the texture won’t be quite as crispy as frying.

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Tips for Perfect Reuben Balls with Spicy Thousand Island Dipping Sauce

• Drain and squeeze your sauerkraut well. Too much moisture can make the filling soggy and cause the balls to fall apart during frying.
• Chill the filling before shaping. This helps the mixture hold together and makes it easier to roll.
• Double coat for extra crunch. Want extra crisp? Dip the balls in egg and crumbs a second time before frying.
• Test fry one ball first. Make sure the oil is hot enough and the coating stays on before frying the whole batch.
• Keep your oil temp steady. Use a thermometer to avoid greasy or undercooked results.
• Rest on paper towels. Drain off excess oil for that perfect, crisp finish.

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Watch Out for These Mistakes While Cooking

• Skipping the sauerkraut squeeze: This is the most common misstep. If the sauerkraut is too wet, your filling will fall apart and may even burst during frying.
• Using soft corned beef: Canned or overly shredded corned beef can make the mixture too mushy. Stick with firm, chopped slices.
• Overcrowding the frying pan: This drops the oil temperature and leads to greasy, unevenly cooked balls. Fry in small batches.
• Not chilling the mixture: Warm filling is hard to shape and will likely fall apart during the breading or frying stage.
• Skipping the flour stage: It may seem minor, but that initial flour coating helps everything stick—don’t skip it.
• Undercooking the sauce: The dipping sauce should be well blended and chilled for flavor to develop. Don’t just mix and serve.
• Not seasoning the breadcrumb mix: A little salt and pepper in your breadcrumb mix goes a long way in boosting flavor.
• Frying in too-hot oil: It may look brown on the outside but be cold or undercooked inside. Use a thermometer to stay around 350°F.

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What to Serve With Reuben Balls with Spicy Thousand Island Dipping Sauce?

Crispy Sweet Potato Fries

Their natural sweetness balances the tanginess of the Reuben Balls and the spice in the sauce.

Pickle Spears or Chips

Bright, briny, and cold—great contrast to the hot, savory bite.

Mini Dill Caesar Salad

Fresh, herby, and a little creamy. A refreshing side to balance the richness.

Beer Cheese Dip & Pretzels

Turn it into a party spread with another indulgent dipper.

German Potato Salad

The warm, mustardy flavor is a natural match with anything Reuben-inspired.

Coleslaw

Adds crunch and freshness. Go vinegar-based if you want something light and sharp.

Garlic Roasted Green Beans

Simple, savory, and gives a nice veggie counterpoint to the richness.

Crispy Onion Rings

If you’re going all-in on the pub-food vibe, this is a no-brainer pairing.

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Storage Instructions

Reuben Balls are perfect for making ahead and storing. Here’s how to keep them fresh:

• Refrigerate: Store any cooked leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer at 350°F for 8–10 minutes to crisp them back up.
• Freeze (Before or After Frying): Place uncooked or cooked balls on a baking sheet and freeze until solid, then transfer to a freezer bag or container. They’ll keep for up to 2 months.
• Reheating from Frozen: No need to thaw. Bake or air fry frozen Reuben Balls at 375°F for 15–18 minutes until heated through and crispy again.
• Sauce Storage: Keep the spicy Thousand Island sauce in a sealed jar or container in the fridge for up to 1 week. Stir before serving.

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Estimated Nutrition (Per 1 Reuben Ball with Dipping Sauce)

• Calories: 140
• Fat: 10g
• Saturated Fat: 4g
• Cholesterol: 25mg
• Sodium: 350mg
• Carbohydrates: 6g
• Fiber: 0.5g
• Sugar: 1g
• Protein: 6g

Note: Nutrition may vary depending on exact ingredients and preparation method.

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Frequently Asked Questions

Can I bake these instead of frying?

Yes! Bake at 400°F (200°C) for 18–22 minutes, turning once halfway. They won’t be quite as crispy, but still delicious.

Can I make these ahead of time?

Absolutely. You can prep and bread them, then freeze or refrigerate until ready to fry or bake.

Can I use a different cheese?

Yes—Gruyère, mozzarella, provolone, or even cheddar work well. Swiss is classic, but feel free to mix it up.

What if I don’t have rye breadcrumbs?

Make your own by toasting rye bread and pulsing it in a food processor, or sub in regular breadcrumbs and add a pinch of caraway seeds for that rye flavor.

Is the sauce spicy?

It has a kick, but nothing overwhelming. Adjust the heat by adding more or less hot sauce to your taste.

Can I air fry Reuben Balls?

Definitely. Air fry at 375°F (190°C) for 10–12 minutes, flipping halfway. Spray lightly with oil for crispier texture.

Can I use leftover corned beef?

Yes! In fact, it’s a great way to use up leftovers after a corned beef dinner. Just chop it finely before mixing.

How do I keep them from falling apart while frying?

Make sure your sauerkraut is very dry, your mixture is chilled, and your breading is secure (flour → egg → crumbs). Don’t skip any step.

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Conclusion

Reuben Balls with Spicy Thousand Island Dipping Sauce are a genius way to turn the flavors of a classic sandwich into crispy, irresistible bites. They’re packed with savory corned beef, melty cheese, and tangy sauerkraut, all wrapped in a golden crust. The dipping sauce brings just the right amount of heat and zing to round it all out. Whether you’re hosting a game night, a holiday get-together, or just want a snack that wows, these Reuben Balls are always a hit. Try them once—and I promise, they’ll be in your regular rotation from here on out.

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