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Reuben Balls with Spicy Thousand Island Dipping Sauce

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Prep Time: 30 minutes | Cook Time: 20-25 minutes | Total Time: 55 minutes
Skill Level: Intermediate | Yield: 24-28 balls
Category: Appetizer, Snack | Cuisine: American, Jewish Deli-Inspired

A fun, crowd-pleasing twist on the classic deli sandwich, these crispy baked (or fried) Reuben Balls pack all the iconic flavors—corned beef, sauerkraut, Swiss cheese, and rye—into a delicious, dippable bite. Served with a tangy and spicy Thousand Island sauce, they’re the perfect star for game day, party platters, or a satisfying savory snack.

Ingredients

For the Reuben Balls:

  • 8 oz corned beef, finely chopped or shredded

  • 1 cup sauerkraut, drained, squeezed very dry, and finely chopped

  • 1 ½ cups Swiss cheese, shredded

  • 1 cup rye bread crumbs (from about 3 slices, toasted and processed)

  • ½ cup panko bread crumbs, plus ¾ cup more for coating

  • ½ cup mayonnaise

  • 2 tablespoons spicy brown mustard

  • 1 teaspoon caraway seeds

  • ½ teaspoon garlic powder

  • ½ teaspoon black pepper

  • 2 large eggs, beaten (for binding and coating)

  • Cooking spray or oil for frying

  • Optional for Frying: 1-2 cups vegetable oil

For the Spicy Thousand Island Dipping Sauce:

  • ½ cup mayonnaise

  • ¼ cup ketchup or chili sauce

  • 2 tablespoons sweet pickle relish, drained

  • 1 tablespoon finely minced onion

  • 1 teaspoon prepared horseradish (adjust to taste)

  • ½ teaspoon smoked paprika

  • ¼ teaspoon cayenne pepper (or a few dashes of hot sauce)

  • 1 teaspoon lemon juice or white vinegar

  • Salt and pepper to taste

Instructions

1. Prepare the Sauce:

In a small bowl, combine all sauce ingredients: mayonnaise, ketchup, pickle relish, onion, horseradish, smoked paprika, cayenne, and lemon juice. Stir until smooth. Season with salt and pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

2. Prepare the Mixture:

In a large mixing bowl, combine the finely chopped corned beef, dried sauerkraut, Swiss cheese, 1 cup rye bread crumbs, ½ cup panko, mayonnaise, spicy brown mustard, caraway seeds, garlic powder, and black pepper. Mix thoroughly until everything is evenly distributed and the mixture holds together when pinched.

3. Chill:

Cover the bowl and refrigerate the mixture for at least 20 minutes. This crucial step makes it much easier to roll the balls without sticking.

4. Form the Balls:

Preheat your oven to 400°F (200°C) if baking. Line a baking sheet with parchment paper.
Place the remaining ¾ cup of panko in a shallow dish and the beaten eggs in another.
Using your hands or a small cookie scoop, form the chilled mixture into 1-inch balls (about 1 tablespoon each). Roll each ball first in the beaten egg, then in the panko crumbs, pressing gently to adhere. Place on the prepared baking sheet.

5. Cook (Choose Your Method):

  • To Bake (Healthier): Lightly spray the balls with cooking oil. Bake for 20-25 minutes, rotating the pan halfway through, until golden brown and crispy.

  • To Fry (Traditional & Extra Crispy): In a deep skillet or pot, heat 1 inch of vegetable oil to 350°F (175°C). Fry the balls in batches for 2-3 minutes, turning occasionally, until deeply golden brown. Transfer to a paper towel-lined plate to drain.

6. Serve:

Arrange the hot Reuben balls on a platter. Serve immediately with the chilled Spicy Thousand Island Dipping Sauce on the side. Garnish with extra chopped corned beef or a sprinkle of caraway seeds, if desired.

Notes & Tips:

  • Dry the Sauerkraut: This is the most important step! Squeeze the sauerkraut in a clean kitchen towel or paper towels until no moisture remains. Wet kraut will make the mixture soggy.

  • Make-Ahead: You can form the balls and keep them covered in the refrigerator for up to 24 hours before cooking. The sauce can be made up to 3 days ahead.

  • Air Fryer Option: For a crispier result with less oil, cook at 375°F (190°C) for 10-12 minutes, shaking the basket halfway through.

  • Leftovers: Store leftover cooked balls in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer to restore crispness.

Nutritional Information (Per serving, 2 balls with 1 tbsp sauce, estimated for baked version):

  • Calories: ~220 kcal

  • Total Fat: 16g

  • Saturated Fat: 5g

  • Cholesterol: 55mg

  • Sodium: 580mg

  • Total Carbohydrates: 9g

  • Dietary Fiber: 1g

  • Sugars: 2g

  • Protein: 10g

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