Reuben Balls with Spicy Thousand Island Dipping Sauce

Reuben Balls are a crispy, cheesy, bite-sized spin on the classic Reuben sandwich. Loaded with corned beef, sauerkraut, and Swiss cheese, these golden-fried appetizers are perfect for parties, game day, or anytime snacking. Paired with a spicy Thousand Island dipping sauce, they bring bold, savory flavor in every bite.

Why You’ll Love This Recipe

this Recipe

These bite-sized Reubens are crunchy on the outside, melty and tangy on the inside, and totally addictive. They’re easy to make ahead, fry up quickly, and disappear even faster—especially when served with the creamy, zesty dipping sauce.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Reuben balls:
cooked corned beef (finely chopped)sauerkraut (drained and squeezed dry)Swiss cheese (shredded)cream cheese (softened)garlic powderonion powderblack pepperpanko breadcrumbs (plus extra for coating)eggsflourvegetable oil (for frying)

For the spicy Thousand Island dipping sauce:
mayonnaiseketchupsweet pickle relishhot sauce (like Sriracha or cayenne pepper sauce)horseradish (optional)paprikaonion powder

directions

In a bowl, mix chopped corned beef, sauerkraut, Swiss cheese, cream cheese, garlic powder, onion powder, black pepper, and ¼ cup panko until well combined.

Shape the mixture into 1-inch balls and place on a parchment-lined tray.

Freeze for 30–45 minutes until firm.

Set up a breading station with three bowls: flour, beaten eggs, and panko breadcrumbs.

Dip each ball in flour, then egg, then panko, coating fully.

Heat oil in a deep skillet or fryer to 350°F (175°C). Fry balls in batches for 2–3 minutes, until golden brown and crispy.

Drain on paper towels and let cool slightly before serving.

To make the sauce, whisk together mayonnaise, ketchup, relish, hot sauce, horseradish (if using), paprika, and onion powder until smooth. Chill until ready to serve.

Servings and timing

This recipe yields about 20–24 Reuben balls.Preparation time: 25 minutesChilling time: 30–45 minutesFrying time: 10 minutesTotal time: 65–80 minutes

Variations

Swap Swiss for Gruyère or provolone for a different cheesy flavor.
Use pastrami instead of corned beef for a smoky twist.
Add chopped pickles or caraway seeds for more classic Reuben flavor.
Make them baked or air-fried instead of deep-fried for a lighter option.
Add a dash of Dijon mustard to the filling for extra zip.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat in an oven or air fryer at 350°F for 5–7 minutes until crispy again.Freezing before frying is recommended if making ahead—just fry from frozen, adding 1–2 extra minutes.

FAQs

Can I make these ahead of time?
Yes, freeze formed balls and fry just before serving.

Do I need to drain the sauerkraut?
Yes, squeeze it dry to avoid soggy filling.

Can I bake them instead of frying?
Yes, bake at 400°F for 20–25 minutes, flipping halfway.

What’s the best oil for frying?
Vegetable, canola, or peanut oil works well.

Are these spicy?
Only mildly—adjust the hot sauce in the dip to your liking.

Can I use deli corned beef?
Yes, just chop it finely before mixing.

Is there a gluten-free version?
Use gluten-free panko and flour substitutes.

Can I use a different cheese?
Yes, just choose a cheese that melts well.

What’s the best way to serve them?
Warm with toothpicks and a side of dipping sauce.

Can I make the sauce ahead of time?
Yes, it keeps in the fridge for up to a week.

Conclusion

Reuben Balls with Spicy Thousand Island Dipping Sauce are the ultimate savory snack—crunchy, creamy, cheesy, and bursting with Reuben flavor. Whether you’re entertaining guests or just craving comfort food, this easy appetizer is guaranteed to be a hit. Serve warm and watch them vanish!

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