Reuben Balls Spicy Sauce (Printable)
Crispy corned beef and Swiss cheese bites paired with zesty, spicy dipping sauce. Perfect for gatherings.
# What You'll Need:
→ Reuben Balls
01 - 1 ½ cups cooked corned beef, finely chopped
02 - 1 cup sauerkraut, well-drained and chopped
03 - 1 cup Swiss cheese, shredded
04 - 4 oz cream cheese, softened
05 - 1 tbsp Dijon mustard
06 - ½ tsp black pepper
07 - 1 cup all-purpose flour
08 - 2 large eggs, beaten
09 - 1 ½ cups panko breadcrumbs
10 - Vegetable oil, for frying
→ Spicy Thousand Island Sauce
11 - ½ cup mayonnaise
12 - 2 tbsp ketchup
13 - 1 tbsp dill pickle relish
14 - 1 tsp prepared horseradish
15 - 1 tsp hot sauce
16 - ½ tsp smoked paprika
17 - ½ tsp garlic powder
18 - Salt and pepper, to taste
# Directions:
01 - Combine chopped corned beef, sauerkraut, Swiss cheese, cream cheese, Dijon mustard, and black pepper in a large bowl. Mix until evenly blended and cohesive.
02 - Roll the mixture into 1-inch balls and arrange on a parchment-lined baking sheet. Freeze for 20 minutes until firm enough to handle without falling apart.
03 - Arrange three shallow bowls: place flour in the first, beaten eggs in the second, and panko breadcrumbs in the third. Line them up in assembly order for efficient coating.
04 - Dredge each chilled ball in flour, shaking off excess. Dip into egg mixture, allowing excess to drip off, then press firmly into panko breadcrumbs to coat completely. Return to the lined tray.
05 - Pour vegetable oil to a depth of 2 inches in a deep skillet or saucepan. Heat to 350°F, maintaining temperature throughout frying.
06 - Fry balls in batches of 6-8, turning occasionally with a slotted spoon, until golden brown and crispy, approximately 2-3 minutes per batch. Transfer to paper towels to drain excess oil.
07 - Whisk together mayonnaise, ketchup, pickle relish, horseradish, hot sauce, smoked paprika, garlic powder, salt, and pepper until completely smooth and well combined.
08 - Arrange Reuben balls on a serving platter and serve immediately while warm, accompanied by spicy Thousand Island sauce for dipping.
# Expert Tips:
01 -
- Everything you love about a Reuben sandwich in poppable crispy bites
- The spicy kick in the sauce takes ordinary Thousand Island to irresistible levels
02 -
- Freezing time is non-negotiable. Warm balls will literally explode in hot oil and you'll end up with a mess and dinner ruined.
- Don't skip draining the sauerkraut. I learned this the hard way when my first batch turned into soggy disappointments that fell apart during breading.
03 -
- Use a small cookie scoop for uniform balls. They cook more evenly and look restaurant-perfect on the platter.
- Test your first batch thoroughly before committing to the rest. Cut one open to make sure the cheese is melted and everything is hot.