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This hearty Reuben Balls recipe transforms the classic sandwich into irresistible bite-sized treats perfect for entertaining. The crispy exterior gives way to a melty interior filled with savory corned beef, tangy sauerkraut, and creamy Swiss cheese, all complemented by a zesty thousand island dipping sauce that brings the whole experience together.
I first created these for a Super Bowl party when I wanted something beyond the usual chips and dip. They disappeared faster than any other appetizer I've ever served. Now they're requested at every gathering I host.
Ingredients
- Corned beef: choose leftover homemade or quality deli meat for the richest flavor
- Sauerkraut: squeeze thoroughly to remove excess moisture for the perfect filling consistency
- Swiss cheese: opt for a good quality aged Swiss for optimal meltability and nutty flavor
- Cream cheese: serves as the binding agent that helps everything hold together
- Dijon mustard: adds tangy depth that enhances the corned beef flavor
- All purpose flour: creates the first layer of coating for perfect frying
- Eggs: essential for helping the breadcrumbs adhere to create a crispy shell
- Breadcrumbs: panko variety offers superior crunch and golden color
- Vegetable oil: choose a neutral oil with high smoke point for best frying results
For the Spicy Thousand Island Sauce
- Mayonnaise: provides the creamy base for the classic sauce
- Ketchup: adds sweetness and color to balance the mayo
- Pickle relish: contributes the signature texture and tangy flavor
- Hot sauce: adjustable heat that elevates the traditional thousand island
- Smoked paprika: brings subtle smokiness that complements the fried exterior
Step-by-Step Instructions
- Prepare the Filling:
- Combine corned beef, sauerkraut, Swiss cheese, cream cheese, and Dijon mustard in a large mixing bowl. Work the ingredients together until evenly incorporated and the cream cheese thoroughly binds everything. The mixture should hold together when pressed but still have distinct textures from each component. Refrigerate for 30 minutes to firm up for easier handling.
- Form the Balls:
- Remove chilled mixture from refrigerator and portion into approximately 1-inch balls using a tablespoon measure or small cookie scoop. Roll each portion between your palms to form compact spheres. Press firmly enough to ensure they hold their shape without compressing so tightly that they become dense. Place formed balls on a parchment-lined baking sheet and return to refrigerator while preparing the breading station.
- Create the Coating:
- Arrange three shallow dishes in sequence for your breading station. Fill the first with flour seasoned with a pinch of salt and pepper. Place beaten eggs in the second dish, whisking until completely smooth. Fill the third dish with breadcrumbs, ideally panko style for maximum crispiness. Keep one hand dry for handling the flour and breadcrumbs while using your other hand for the egg dip to minimize messy buildup.
- Bread the Balls:
- Working with a few balls at a time, roll each first in flour, ensuring complete coverage while gently shaking off excess. Next, dip into beaten eggs, allowing any excess to drip off. Finally, coat thoroughly in breadcrumbs, pressing gently to ensure complete adhesion. Place breaded balls back on the baking sheet, leaving space between each to prevent sticking.
- Fry to Perfection:
- Heat oil in a heavy-bottomed pot or deep skillet to 350°F, verifying temperature with a kitchen thermometer for accuracy. Carefully lower breaded balls into hot oil in small batches to maintain consistent temperature. Fry for 2 to 3 minutes, turning occasionally with a slotted spoon until uniformly golden brown. Transfer to paper towel-lined plate to drain excess oil while maintaining warmth.
- Prepare the Dipping Sauce:
- While balls are frying, whisk together mayonnaise, ketchup, pickle relish, hot sauce, and smoked paprika in a small serving bowl. Adjust seasonings to taste, adding more hot sauce for extra heat or a squeeze of lemon juice for brightness. Allow flavors to meld for at least 5 minutes before serving.
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The sauerkraut is my secret weapon in this recipe. I learned from my grandmother to rinse it briefly before squeezing it dry if you want to reduce the tanginess while still keeping that distinctive flavor. My family gathers around these whenever I make them, and my nephew who normally avoids anything resembling a vegetable devours these without realizing he's eating sauerkraut.
Make-Ahead Tips
These Reuben balls truly shine as a fantastic make-ahead option for entertaining. You can prepare them in stages to minimize last-minute cooking stress. Form the balls and store them uncoated in the refrigerator for up to 2 days. Alternatively, bread them completely and refrigerate for up to 8 hours before frying. The sauce can be made up to 3 days ahead and stored in an airtight container in the refrigerator, just give it a quick stir before serving.
For longer storage, freeze the uncooked breaded balls on a baking sheet until solid, then transfer to a freezer bag. They can be fried directly from frozen by adding about 1 minute to the cooking time. This makes them perfect for unexpected guests or last-minute gatherings when you need something impressive with minimal effort.
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Creative Variations
While the classic Reuben flavors are delicious, this recipe format lends itself beautifully to creative variations. For a Rachel version, substitute turkey for the corned beef. You can also make a rye bread coating by pulsing rye bread into crumbs in your food processor and mixing them with the regular breadcrumbs for an even more authentic Reuben sandwich experience.
For a vegetarian option, replace the corned beef with diced smoked tempeh or seitan. The fermented flavor of the tempeh works beautifully with the sauerkraut. You can also adjust the heat level of the dipping sauce by using different hot sauces from mild to wild—the Sriracha version is particularly popular at my gatherings.
Those avoiding fried foods can bake these in a 400°F oven for about 15 minutes, turning halfway through. While not quite as crispy as the fried version, they still deliver delicious flavor with less oil.
Serving Suggestions
These Reuben balls work beautifully as part of a larger appetizer spread or can stand alone as a hearty snack. For casual gatherings, serve them on a wooden board with the dipping sauce in the center and small appetizer picks for easy handling. For more formal occasions, place individual balls on small porcelain spoons with a tiny dollop of sauce for an elegant presentation.
They also make an unexpected addition to a salad when halved and served warm over crisp greens with a light vinaigrette. For a substantial meal, pair them with a simple soup like potato leek or tomato bisque. They complement other classic pub fare like soft pretzels, chicken wings, or loaded potato skins for an impressive game day spread.
Frequently Asked Questions
- → How do I prevent the Reuben Balls from falling apart during frying?
Make sure the filling is chilled before rolling the balls. Properly coating them with flour, egg, and breadcrumbs also helps hold them together during frying.
- → What can I use to make the coating extra crispy?
Panko breadcrumbs work best for an ultra-crispy coating. You can also mix in some finely crushed rye crackers for added texture and flavor.
- → Can I bake the Reuben Balls instead of frying?
Yes! Place the breaded balls on a parchment-lined baking sheet, spray lightly with oil, and bake at 400°F (200°C) for 15-20 minutes, turning halfway through.
- → How long can I store the leftovers?
Store leftover Reuben Balls in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month. Reheat in the oven to maintain crispiness.
- → Can I adjust the spiciness of the dipping sauce?
Of course! Add more hot sauce or smoked paprika for a spicier kick, or reduce the amount for a milder flavor.
- → What are some tips for frying the balls evenly?
Fry in small batches to maintain oil temperature, and gently turn the balls occasionally for even browning. Use a slotted spoon to handle them safely.