Reuben Balls Spicy Sauce (Printable Version)

Crispy corned beef bites with Swiss cheese and a spicy, tangy Thousand Island dipping sauce.

# What You Need:

→ For the 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 tablespoon Dijon mustard
06 - ½ teaspoon black pepper
07 - 1 cup all-purpose flour
08 - 2 large eggs
09 - 1 ½ cups panko breadcrumbs
10 - Vegetable oil, for frying

→ For the Spicy Thousand Island Sauce

11 - ½ cup mayonnaise
12 - 2 tablespoons ketchup
13 - 1 tablespoon dill pickle relish
14 - 1 teaspoon prepared horseradish
15 - 1 teaspoon hot sauce
16 - ½ teaspoon smoked paprika
17 - ½ teaspoon garlic powder
18 - Salt and pepper, to taste

# How To Make It:

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 tray. Freeze for 20 minutes until firm enough to handle during breading.
03 - Prepare three shallow bowls: place flour in the first, beat eggs in the second, and pour panko breadcrumbs into the third for the dredging process.
04 - Coat each chilled ball in flour, shaking off excess. Dip into beaten egg, then press firmly into panko breadcrumbs to coat completely and evenly.
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, turning occasionally, until golden brown and crispy, approximately 2–3 minutes per batch. Transfer to paper towels to drain excess oil.
07 - Whisk mayonnaise, ketchup, pickle relish, horseradish, hot sauce, smoked paprika, garlic powder, salt, and pepper until smooth and fully incorporated.
08 - Arrange warm Reuben balls on a serving platter alongside spicy Thousand Island sauce for dipping.

# Expert Suggestions:

01 -
  • They capture everything you love about a Reuben sandwich in one incredible bite
  • The spicy Thousand Island sauce takes them over the top in the best way possible
02 -
  • Don't skip the freezer step—cold balls hold their shape so much better when they hit the hot oil
  • Really squeeze the liquid out of your sauerkraut or you'll end up with soggy centers that fall apart
03 -
  • Use a cookie scoop to get perfectly uniform balls that cook at the same rate
  • Let the fried balls rest for about 2 minutes before serving—this keeps the filling from being too hot to eat

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