Reuben Balls with Spicy Sauce

The smell of frying corned beef always pulls me back to this tiny deli counter where I first learned how a Reuben should taste. I'd watch them pile the meat high, wondering what made it so addictive until that first bite hit. Years later, standing in my kitchen with leftover corned beef and too much sauerkraut, the idea for these balls hit like lightning. Now they're the first thing to disappear whenever friends come over, and nobody believes how simple they are to make.

Last Super Bowl, I made these on a whim instead of the usual wings and cheese plate. My brother-in-law, who claims to hate sauerkraut, ate seven before finally asking what was in them. The entire platter vanished in twelve minutes flat. Now they're not requests anymore, they're requirements.

Ingredients

• 1 ½ cups cooked corned beef, finely chopped: Leftover from a boiled dinner works beautifully here, just chop it into small pieces so it distributes evenly through each ball
• 1 cup sauerkraut, well-drained and chopped: Squeeze it between paper towels until almost dry, otherwise the moisture will make the balls fall apart during frying
• 1 cup Swiss cheese, shredded: Use a block of Swiss and grate it yourself, pre-shredded cheese has anti-caking agents that prevent that perfect melt
• 4 oz (115 g) cream cheese, softened: This acts as the binder holding everything together, so let it come to room temperature for easy mixing
• 1 tbsp Dijon mustard: Adds that classic Reuben tang without overwhelming the other flavors
• ½ tsp black pepper: Freshly ground makes a noticeable difference here
• 1 cup all-purpose flour: The first layer of your breading station, helps the egg adhere
• 2 large eggs: Beat them with a splash of water for better coating coverage
• 1 ½ cups panko breadcrumbs: These create that restaurant-style exterior that stays crispy longer than traditional crumbs
• Vegetable oil, for frying: Canola or peanut oil work great, just make sure you have enough depth for even cooking
• ½ cup mayonnaise: Use real mayo, not Miracle Whip, for the sauce base
• 2 tbsp ketchup: The sweet backbone of the thousand island
• 1 tbsp dill pickle relish: Drain some of the liquid so your sauce doesn't get too thin
• 1 tsp prepared horseradish: This gives the sauce its signature bite
• 1 tsp hot sauce (e.g., sriracha): Adjust to your heat preference, but don't skip it entirely
• ½ tsp smoked paprika: Adds a subtle smoky depth that ties everything together
• ½ tsp garlic powder: Use fresh garlic if you prefer, but powder dissolves more smoothly into the sauce
• Salt and pepper, to taste: The sauce needs a good pinch of both to bring all the flavors forward

Instructions

Mix the filling:

In a large bowl, combine the chopped corned beef, drained sauerkraut, Swiss cheese, cream cheese, Dijon mustard, and black pepper. Use your hands to mix until evenly blended, feeling for any large chunks of cheese or meat that need breaking down.

Form and chill:

Roll the mixture into 1-inch balls, placing them on a parchment-lined tray. Freeze for 20 minutes, which firms them up enough to handle without falling apart during breading.

Set up breading station:

Arrange three shallow bowls: flour in the first, beaten eggs with a splash of water in the second, and panko breadcrumbs in the third. Keep one hand dry for flour and breadcrumbs, one hand wet for eggs, to prevent the dreaded clumpy fingers situation.

Bread the balls:

Coat each chilled ball in flour, shaking off excess, then dip in egg until fully coated, and finally press firmly into panko crumbs. Place back on the tray while you finish the rest.

Heat the oil:

Pour 2 inches of vegetable oil into a deep skillet or saucepan and heat to 350°F. If you don't have a thermometer, drop in a small piece of bread, if it sizzles immediately and turns golden in about 30 seconds, you're ready.

Fry until golden:

Carefully lower the balls into the hot oil, frying in batches of 6 to avoid overcrowding. Turn them occasionally with a slotted spoon until deep golden brown and crispy, about 2 to 3 minutes per batch.

Drain and rest:

Transfer fried balls to paper towels to drain, letting them cool for just a couple of minutes. They'll stay hot inside but set up slightly, making them easier to dip.

Make the sauce:

Whisk together mayonnaise, ketchup, pickle relish, horseradish, hot sauce, smoked paprika, garlic powder, salt, and pepper until smooth. Let it sit for at least 10 minutes before serving to let the flavors meld.

Serve immediately:

Arrange the warm balls on a platter with the spicy thousand island sauce alongside for dipping. Watch them disappear.

Pin It

My mom now makes these for every holiday gathering instead of her traditional appetizer spread. She calls them her accidental discovery, but I know she's proud of how everyone asks for the recipe. Food has this way of becoming part of family history, doesn't it?

Making Them Ahead

You can form and bread the balls up to 24 hours in advance, storing them uncovered on a parchment-lined tray in the refrigerator. The cold air actually helps the breading set better. Just bring them to room temperature for about 15 minutes before frying, which prevents the oil temperature from dropping too dramatically when you add them.

Baking Instead of Frying

Arrange the breaded balls on a baking sheet lined with parchment paper, spacing them about an inch apart. Spray the tops lightly with cooking oil spray to help them brown and bake at 400°F for 15 to 18 minutes, flipping halfway through. They won't get quite as crispy as the fried version, but they're still delicious and significantly lighter.

Serving Suggestions

These work beautifully as part of an appetizer spread alongside other finger foods. I've served them with everything from deviled eggs to stuffed mushrooms, and they always hold their own as the star. Consider extra napkins.

• Make smaller balls, about half-inch size, for cocktail party bites
• Set up a sauce bar with both spicy and mild thousand island options
• Keep them warm in a 200°F oven if you're frying in batches before serving

Pin It

There's something incredibly satisfying about transforming a sandwich into finger food. Make them once, and you'll understand why they've earned permanent status in my appetizer rotation.

Recipe FAQs

→ What ingredients give the crispy texture?

The combination of flour, eggs, and panko breadcrumbs creates a crunchy coating when fried to golden perfection.

→ Can these balls be baked instead of fried?

Yes, baking at 400°F (200°C) for 15–18 minutes offers a lighter alternative while maintaining a satisfying exterior.

→ What flavors are in the dipping sauce?

The sauce blends mayonnaise, ketchup, dill pickle relish, horseradish, hot sauce, smoked paprika, and garlic powder for a spicy and tangy finish.

→ How do you keep the balls from falling apart during cooking?

Chilling the formed balls before breading helps them firm up and stay intact during frying.

→ Are there optional ingredients for extra flavor?

Adding a pinch of caraway seeds to the mixture enhances the aroma and complements the classic flavors.