Reuben Balls with Spicy Thousand Island Dipping Sauce

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Golden, crispy, and oozing with melty cheese, these Reuben Balls with Spicy Thousand Island Dipping Sauce are a bold twist on the classic deli sandwich. Each bite delivers the perfect harmony of corned beef, tangy sauerkraut, and gooey Swiss cheese, all encased in a perfectly fried, crunchy shell. Paired with a creamy, smoky, and slightly fiery Thousand Island sauce, they’re a flavor-packed snack that’s equal parts indulgent and irresistible.

Perfect for game nights, party platters, or simply when you’re craving something hearty and comforting, these bite-sized beauties bring all the iconic Reuben flavors into a fun, shareable form. Whether you enjoy them fresh out of the fryer with strings of cheese stretching from bite to bite, or slightly cooled to let the flavors meld, they’re guaranteed to be a crowd-pleaser.

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

These little flavor bombs are more than just a snack—they’re an experience. You get all the savory, cheesy, tangy notes of a Reuben, but with the satisfying crunch of a fried appetizer. The spicy Thousand Island dipping sauce adds a creamy, slightly smoky kick that keeps you coming back for more. Plus, they’re incredibly versatile: serve them as appetizers, game-day finger food, or even as a quirky dinner option.

Preparation Phase & Tools to Use for Reuben Balls with Spicy Thousand Island Dipping Sauce

To nail the perfect Reuben balls, having the right tools can make all the difference.

• Mixing Bowls: Use medium and large bowls to keep your ingredients organized—one for the filling, one for dredging, and another for breading. This helps keep the prep area tidy and efficient.
• Sharp Chef’s Knife: Essential for finely chopping corned beef and sauerkraut so every bite has balanced flavors.
• Box Grater or Shredder: Perfect for shredding Swiss cheese to get even meltiness inside each ball.
• Cookie Scoop or Small Ice Cream Scoop: Helps portion the filling evenly, ensuring consistent cooking times.
• Deep Fryer or Heavy-Bottomed Pot: Provides steady heat for perfectly golden, crispy outsides without greasy results.
• Slotted Spoon or Spider Strainer: Makes lifting the Reuben balls from hot oil safe and easy, while draining excess oil quickly.
• Paper Towels & Cooling Rack: Keeps them crisp after frying by letting excess oil drip away instead of soaking in.

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Preparation Tips

• Drain Well: Make sure your sauerkraut is well-drained and patted dry—excess moisture can cause the balls to fall apart during frying.
• Chill Before Frying: After forming the balls, refrigerate them for at least 30 minutes. This helps them hold shape and prevents the cheese from leaking out too soon.
• Double Breading: For an extra crunchy coating, dip them twice in egg and breadcrumbs.
• Oil Temperature Control: Keep oil between 350°F and 365°F for even browning without burning.
• Batch Cooking: Fry in small batches to avoid lowering the oil temperature, which can make the coating soggy.

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Ingredients for Reuben Balls with Spicy Thousand Island Dipping Sauce

For the Reuben Balls:

• 2 cups cooked corned beef, finely chopped
• 1 cup sauerkraut, well-drained and patted dry
• 1 ½ cups shredded Swiss cheese
• 4 oz cream cheese, softened
• 1 tsp Dijon mustard
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp black pepper
• 1 cup all-purpose flour (for dredging)
• 3 large eggs, beaten (for egg wash)
• 2 cups seasoned breadcrumbs (panko or regular)
• Vegetable oil, for frying

For the Spicy Thousand Island Sauce:

• ½ cup mayonnaise
• 2 tbsp ketchup
• 1 tbsp sweet pickle relish
• 1 tsp hot sauce (adjust to taste)
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ¼ tsp cayenne pepper (optional, for extra heat)
• Salt and pepper, to taste

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Step 1 – Make the Filling

In a large mixing bowl, combine the chopped corned beef, drained sauerkraut, shredded Swiss cheese, cream cheese, Dijon mustard, garlic powder, onion powder, and black pepper. Mix until fully combined into a thick, uniform mixture.

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Step 2 – Shape the Balls

Using a cookie scoop or your hands, portion the mixture into golf ball-sized rounds. Place them on a parchment-lined baking sheet. Refrigerate for at least 30 minutes to help them firm up before breading.

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Step 3 – Set Up the Breading Station

Place the flour in one shallow bowl, the beaten eggs in another, and the breadcrumbs in a third. Roll each chilled ball in flour, then dip into egg, then coat in breadcrumbs. For an extra crunchy crust, repeat the egg and breadcrumb step for double coating.

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Step 4 – Heat the Oil

In a deep fryer or heavy-bottomed pot, heat about 2 inches of vegetable oil to 350°F (175°C). Use a thermometer to maintain the temperature for consistent frying results.

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Step 5 – Fry the Reuben Balls

Carefully lower the breaded balls into the hot oil in small batches. Fry for 2–3 minutes, turning occasionally, until golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined cooling rack.

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Step 6 – Make the Spicy Thousand Island Sauce

In a small bowl, mix together mayonnaise, ketchup, sweet pickle relish, hot sauce, smoked paprika, garlic powder, cayenne (if using), salt, and pepper until smooth. Chill until ready to serve.

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Step 7 – Serve and Enjoy

Arrange the hot Reuben balls on a platter with a bowl of the spicy Thousand Island dipping sauce in the center. Garnish with chopped parsley if desired, and serve immediately while the cheese is still gooey.

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Notes

• Texture Matters: Make sure the sauerkraut is completely dry before mixing—it keeps the filling cohesive and prevents sogginess.
• Cheese Control: Using freshly shredded Swiss cheese (not pre-shredded) ensures better melting and flavor.
• Make Ahead: You can assemble the balls up to a day ahead and store them covered in the refrigerator until ready to fry.

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Watch Out for These Mistakes While Cooking

• Skipping the Chill Time: If you fry the balls without chilling, they may break apart or leak cheese.
• Overcrowding the Oil: Too many at once will drop the temperature, leading to greasy, pale results.
• Oil Too Hot or Too Cool: High heat can burn the crust before the center heats through; low heat will make them soggy.
• Using Wet Sauerkraut: Excess liquid will cause splattering in the oil and a mushy filling.
• Neglecting to Season the Sauce: Taste and adjust the spice level—without proper seasoning, the dipping sauce can feel flat compared to the bold flavor of the balls.

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

8 Recommendations

1. Crispy Sweet Potato Fries – The natural sweetness balances the tangy, savory flavors of the Reuben balls.
2. Pickle Spears – A crunchy, briny side that complements the sauerkraut beautifully.
3. Coleslaw – Adds a fresh, creamy crunch that lightens the richness of the fried bites.
4. German Potato Salad – Warm, tangy, and herby for a hearty side pairing.
5. Beer-Battered Onion Rings – Double up on fried goodness for an indulgent platter.
6. Soft Pretzels with Mustard Dip – A nod to deli-style snacking with chewy, salty bites.
7. Roasted Brussels Sprouts – Their earthy bitterness cuts through the cheesy filling.
8. Cold Lager or Pale Ale – Not food, but the crisp refreshment is a perfect match for the bold flavors.

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Storage Instructions

• Refrigerator: Store leftover Reuben balls in an airtight container for up to 3 days. Reheat in the oven at 375°F for 8–10 minutes to restore crispiness.
• Freezer: Freeze uncooked, breaded balls on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Fry from frozen, adding 1–2 extra minutes to the cooking time.
• Sauce Storage: Keep the spicy Thousand Island sauce in a sealed container in the fridge for up to 5 days. Stir before serving.

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Estimated Nutrition (per 2 Reuben balls with 1 tbsp sauce)

• Calories: ~220
• Protein: 10g
• Carbohydrates: 14g
• Fat: 14g
• Saturated Fat: 6g
• Cholesterol: 55mg
• Sodium: 640mg
• Sugar: 2g
• Fiber: 1g

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Frequently Asked Questions

1. Can I bake the Reuben balls instead of frying?

Yes! Place them on a parchment-lined baking sheet, spray lightly with cooking spray, and bake at 400°F for 15–18 minutes, turning halfway through for even browning.

2. What’s the best way to shred Swiss cheese?

Use a box grater and shred from a block of cheese—pre-shredded cheese has anti-caking agents that can affect melting.

3. Can I make them gluten-free?

Absolutely. Swap all-purpose flour for a gluten-free blend and use gluten-free breadcrumbs.

4. How can I make them spicier?

Add extra cayenne pepper or a diced jalapeño to the filling, and increase hot sauce in the dipping sauce.

5. Can I use pastrami instead of corned beef?

Yes, pastrami works beautifully and gives a smokier flavor.

6. How do I prevent the cheese from leaking out?

Chill the formed balls well before breading and frying, and make sure the breading fully covers every seam.

7. Can I use an air fryer?

Yes—air fry at 375°F for 10–12 minutes, turning halfway, until golden brown and crispy.

8. Can I make the sauce ahead of time?

Yes, the sauce can be made up to 5 days ahead and stored in the refrigerator.

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Conclusion

Reuben Balls with Spicy Thousand Island Dipping Sauce take everything you love about the classic deli sandwich and transform it into an irresistible bite-sized snack. They’re crispy on the outside, gooey and flavorful on the inside, and paired with a bold, creamy sauce that ties all the flavors together. Whether you fry, bake, or air fry them, these little flavor-packed morsels are guaranteed to impress guests and satisfy cravings.

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