Reuben Balls Spicy Sauce

The first time I made these, my husband walked into the kitchen and said, "Why does it smell like a deli in here?" That's when I knew I was onto something good. I'd been trying to figure out what to do with leftover corned beef from St. Patrick's Day, and suddenly it hit me—all the components of a Reuben, but bite-sized and party-ready.

I brought these to a friend's game night last fall, and honestly, I was nervous they'd be too weird. People get skeptical about appetizers with sauerkraut. But within ten minutes, the platter was empty and someone was already asking for the recipe. That's the thing about comfort food flavors—when you transform them into something shareable and finger-friendly, people can't resist.

Ingredients

• 1 ½ cups cooked corned beef, finely chopped: The star of the show—use leftover corned beef or grab some from the deli counter, but chop it pretty fine so everything binds together nicely
• 1 cup sauerkraut, well-drained and chopped: Squeeze out as much liquid as you can—too much moisture makes the balls fall apart, and nobody wants that disappointment
• 1 cup Swiss cheese, shredded: Freshly shredded melts better than the pre-shredded stuff, which has anti-caking agents that can make the texture weird
• 4 oz cream cheese, softened: This is your binder—let it come to room temperature so it mixes smoothly instead of leaving lumps
• 1 tbsp Dijon mustard: Adds that authentic Reuben tang without being overpowering
• ½ tsp black pepper: Freshly ground makes a difference here
• 1 cup all-purpose flour: For the first dredge—creates the base layer that helps everything stick
• 2 large eggs: Beat them well so you get an even coating on every ball
• 1 ½ cups panko breadcrumbs: Panko gives you that restaurant-quality crunch that regular breadcrumbs just can't match
• Vegetable oil, for frying: You need about 2 inches in your pan—canola or peanut oil both work great

For the Spicy Thousand Island Sauce

• ½ cup mayonnaise: Real mayo, please—miracle whip won't give you that creamy restaurant texture
• 2 tbsp ketchup: Just enough to give it that familiar pink color and slight sweetness
• 1 tbsp dill pickle relish: Drain it briefly so it doesn't make the sauce too watery
• 1 tsp prepared horseradish: This is the secret ingredient that makes people ask, "What's in this sauce?"
• 1 tsp hot sauce: Sriracha is my go-to, but whatever you have in the fridge will work
• ½ tsp smoked paprika: Adds a subtle depth and beautiful color
• ½ tsp garlic powder: Don't skip it—garlic makes everything better
• Salt and pepper, to taste: Probably won't need much, but give it a try and adjust

Instructions

Mix up your filling:

In a large bowl, combine the chopped corned beef, sauerkraut, Swiss cheese, cream cheese, Dijon mustard, and black pepper. Mix until everything is evenly distributed and you can't see distinct pockets of cheese or meat.

Form and chill:

Roll the mixture into 1-inch balls—about the size of a ping-pong ball—and place them on a parchment-lined tray. Pop them in the freezer for 20 minutes because trust me, they fry so much better when they're firm and cold.

Set up your breading station:

Get three shallow bowls: flour in one, beaten eggs in the second, and panko breadcrumbs in the third. Line them up in that order—it's the assembly line approach that keeps you organized.

Coat each ball:

Roll each chilled ball in flour first, shaking off excess, then dip in egg until fully coated, and finally press gently into panko to get an even layer all over. Place them back on your tray as you go.

Heat your oil:

Pour about 2 inches of vegetable oil into a deep skillet or saucepan and heat it to 350°F. If you don't have a thermometer, drop in a breadcrumb—if it sizzles immediately and rises to the top, you're good to go.

Fry until golden:

Cook the balls in batches, don't crowd the pan, and turn them occasionally until they're golden brown and crispy—about 2–3 minutes per batch. Transfer to paper towels to drain while you finish the rest.

Whisk together the sauce:

In a small bowl, combine the mayonnaise, ketchup, pickle relish, horseradish, hot sauce, smoked paprika, garlic powder, salt, and pepper. Whisk until smooth and let it sit for at least 10 minutes—the flavors really come together.

serve them up:

Plate the Reuben balls while they're still warm and crispy, with the spicy Thousand Island sauce on the side for dipping. Watch them disappear faster than you expected.

Save

These became my go-to appetizer last holiday season. There's something about serving familiar flavors in an unexpected way that makes people feel special. Plus, watching someone bite into one expecting something ordinary and then getting that amazing Reuben flavor explosion—that moment never gets old.

Make-Ahead Magic

You can form and bread the balls up to 24 hours ahead. Just freeze them on the tray until firm, then transfer to a resealable bag. When you're ready to serve, fry them straight from frozen—just add an extra minute to the cooking time.

Baking Option

Sometimes frying feels like too much work, especially on a weeknight. Arrange your breaded balls on a baking sheet and bake at 400°F for 15–18 minutes, flipping halfway through. They won't be quite as crispy, but they're still delicious.

Serving Ideas

These work perfectly as a party appetizer, but don't overlook them as a fun dinner alongside a simple salad. The recipe makes about 24 balls, which is 6 generous servings, but you might want to double it if you're feeding a crowd.

• Set up a dipping station with both the spicy Thousand Island and some plain mustard for variety
• Keep them warm in a 200°F oven if you're frying in batches before serving
• Consider mini versions using a melon baller for cocktail parties

Save

There's nothing quite like watching someone's face light up when they realize these little golden orbs are everything they love about a Reuben sandwich. Make them once, and they'll become your most-requested party food too.

Recipe Questions & Answers

→ What cheese works best in these balls?

Swiss cheese melts smoothly and adds a mild, nutty flavor that complements the savory corned beef.

→ Can I bake these instead of frying?

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

→ How do I prevent the balls from falling apart while frying?

Chilling the formed balls before breading helps them firm up, reducing the risk of breaking during frying.

→ What gives the dipping sauce its spicy kick?

Prepared horseradish, hot sauce such as sriracha, and smoked paprika add layers of spice and smoky heat to the sauce.

→ Are there any suggested ingredient swaps?

Substituting pastrami for corned beef or adding caraway seeds can create delicious variations on the original flavor.