Easy Reuben Balls with Spicy Thousand Island Dip Recipe
These Easy Reuben Balls are a delicious appetizer combining classic Reuben sandwich flavors in a crispy, bite-sized form. Made with corned beef, sauerkraut, Swiss cheese, and a creamy spicy Thousand Island dip, they are perfect for parties or snacks.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Approximately 20 Reuben Balls
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
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 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 distributed.
- Chill the mixture: Cover the mixture and refrigerate for 30 to 45 minutes to allow it to firm up for easier shaping.
- Shape into balls: Using your hands or a cookie scoop, roll the chilled mixture into 1 to 1.5-inch diameter balls, ensuring they are compact and smooth.
- Prepare dredging station: Set up three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs.
- Coat the balls: Roll each ball first in flour, then dip into the beaten eggs, and finally coat thoroughly with panko breadcrumbs. For extra crunch, you can repeat the egg dip and panko coating step once more.
- Heat oil: Pour vegetable oil to a depth of about 2 inches in a deep pot and heat it to 350°F (175°C) over medium-high heat.
- Fry the Reuben Balls: Carefully fry the coated balls in batches, avoiding overcrowding, for 2 to 3 minutes or until they turn golden brown and crispy on the outside.
- Drain excess oil: Use a slotted spoon to remove the fried balls and transfer them to a plate lined with paper towels to drain any excess oil.
- Prepare the spicy Thousand Island dip: In a small bowl, whisk together mayonnaise, ketchup, sweet pickle relish, hot sauce, smoked paprika, Worcestershire sauce, minced onion or onion powder. Season with salt and pepper to taste.
- Serve: Serve the hot Reuben Balls with the spicy Thousand Island dip on the side for dipping.
Notes
- Ensure the sauerkraut is well-drained and squeezed dry to avoid soggy balls.
- Chilling the mixture before rolling helps the balls hold their shape better during frying.
- Repeating the egg and breadcrumb coating step enhances the crispiness.
- Use a kitchen thermometer to maintain consistent oil temperature for even frying.
- Leftover Reuben Balls can be kept in the refrigerator and reheated in an oven or air fryer for best results.
