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Reuben Balls with Spicy Thousand Island Dipping Sauce Recipe

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★★★★★

4.9 from 143 reviews

These crispy and flavorful Reuben Balls are a delightful appetizer that combines the classic flavors of a Reuben sandwich into bite-sized fried balls. Filled with corned beef, sauerkraut, Swiss cheese, and a creamy blend of cream cheese and Dijon mustard, these golden bites are perfectly complemented by a spicy Thousand Island dipping sauce made from mayonnaise, ketchup, pickle relish, hot sauce, and smoked paprika. They are perfect for parties, game day snacks, or casual gatherings.

Ingredients

Scale

Reuben Balls

  • 1 ½ cups chopped or shredded corned beef
  • 1 cup sauerkraut, drained and squeezed dry
  • 1 cup shredded Swiss cheese
  • 4 ounces cream cheese, softened
  • 1 tablespoon Dijon mustard
  • ½ cup all-purpose flour
  • 2 eggs, beaten
  • 1 ½ cups breadcrumbs (panko recommended)
  • 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

  1. Prepare the Filling: In a mixing bowl, combine the chopped corned beef, drained sauerkraut, shredded Swiss cheese, softened cream cheese, and Dijon mustard. Mix thoroughly until well combined. Cover and refrigerate the mixture for 30 minutes to allow it to firm up for easier shaping.
  2. Form the Balls: Scoop the chilled mixture into 1-inch portions using a spoon or small scoop, then roll each portion into a smooth ball with your hands. Place the balls on a lined baking sheet and refrigerate again to keep them firm.
  3. Bread the Balls: Prepare a breading station with separate dishes of flour, beaten eggs, and breadcrumbs. First, coat each ball lightly in flour, then dip into the beaten eggs, and finally roll thoroughly in breadcrumbs until completely covered.
  4. Fry the Balls: Heat vegetable oil in a skillet or saucepan to 350°F (175°C). Fry the breaded balls in small batches for 2 to 3 minutes, turning them occasionally until they are golden brown and crispy on all sides. Once fried, transfer them to a plate lined with paper towels to drain excess oil.
  5. Make the Dipping Sauce: In a small bowl, whisk together mayonnaise, ketchup, pickle relish, hot sauce, and smoked paprika until smooth and well blended. Taste and adjust seasoning or spiciness as desired.
  6. Serve: Arrange the warm Reuben Balls on a serving platter alongside the spicy Thousand Island dipping sauce. Serve immediately and enjoy this crowd-pleasing appetizer!

Notes

  • Ensure sauerkraut is well drained and squeezed dry to avoid excess moisture in the filling.
  • Use panko breadcrumbs for a crispier texture, but regular breadcrumbs can be used if preferred.
  • Adjust the hot sauce in the dipping sauce to suit your preferred spice level.
  • Keep the Reuben Balls refrigerated before frying to help maintain their shape during cooking.
  • Fry in small batches to avoid overcrowding the pan, which prevents even cooking and crispiness.
  • Leftover Reuben Balls can be reheated in an oven or air fryer for best texture retention.

Keywords: Reuben Balls, Appetizer, Corned Beef, Fried Snacks, Spicy Dipping Sauce, Thousand Island Sauce, Party Food, Game Day Snacks

Find it online: https://nataliereeve.com/reuben-balls-with-spicy-thousand-island-dipping-sauce-recipe/