Reuben Balls with Spicy Dipping Sauce Recipe

Introduction

Reuben Balls are a delicious twist on the classic Reuben sandwich, combining all your favorite flavors into crispy, bite-sized treats. Perfect for snacks, parties, or appetizers, these golden balls bring together corned beef, sauerkraut, and Swiss cheese in a crispy coating with a tangy dipping sauce.

Ingredients

• 1 ½ cups chopped or shredded corned beef
• 1 cup sauerkraut, drained and squeezed dry
• 1 cup shredded Swiss cheese
• 4 ounces cream cheese, softened
• 1 tablespoon Dijon mustard
• ½ cup all-purpose flour
• 2 eggs, beaten
• 1 ½ cups breadcrumbs (panko recommended)
• Vegetable oil, for frying
• ½ cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon pickle relish
• 1 teaspoon hot sauce (adjust to taste)
• ½ teaspoon smoked paprika

Instructions

1. Step 1: In a mixing bowl, combine the corned beef, sauerkraut, Swiss cheese, cream cheese, and Dijon mustard. Mix well until all ingredients are evenly incorporated. Cover and refrigerate for 30 minutes to firm up the mixture.
2. Step 2: Scoop the chilled mixture into 1-inch portions and roll each into a ball. Place the balls on a lined baking sheet and refrigerate until ready to bread.
3. Step 3: Prepare three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Coat each ball first in flour, then dip into the eggs, and finally roll in breadcrumbs to cover completely.
4. Step 4: Heat vegetable oil in a skillet or saucepan to 350°F (175°C). Fry the balls in small batches for 2-3 minutes, turning occasionally, until they are golden brown and crispy. Remove and drain on paper towels.
5. Step 5: Meanwhile, prepare the dipping sauce by whisking together mayonnaise, ketchup, pickle relish, hot sauce, and smoked paprika in a bowl. Adjust the seasoning to taste.
6. Step 6: Arrange the Reuben Balls on a platter and serve warm alongside the dipping sauce. Enjoy!

Tips & Variations

• Use panko breadcrumbs for a lighter, crispier coating.
• Try adding a dash of garlic powder or onion powder to the filling for extra flavor.
• For a spicier kick, increase the amount of hot sauce in the dipping sauce or add some crushed red pepper flakes to the coating.
• If you prefer baking over frying, bake the balls at 375°F (190°C) for 15-20 minutes, turning halfway through, until golden.

Storage

Store leftover Reuben Balls in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 350°F (175°C) until warmed through and crispy. The dipping sauce can be refrigerated separately for up to 1 week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Reuben Balls ahead of time?

Yes, you can prepare and bread the balls in advance, then keep them refrigerated until ready to fry or bake. This makes them easy to serve fresh for gatherings.

What can I use instead of corned beef?

If you don’t have corned beef, pastrami or cooked brisket are good alternatives that will maintain the classic Reuben flavor.

Reuben Balls with Spicy Dipping Sauce Recipe

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★★★★★

4.6 from 121 reviews

These Reuben Balls are a delicious appetizer inspired by the classic Reuben sandwich. Packed with corned beef, sauerkraut, Swiss cheese, and a tangy Dijon mustard blend, they are breaded and fried to golden perfection. Served with a smoky, creamy dipping sauce, they make a perfect party snack or game day treat.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 55 minutes
• Yield: 24 balls 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Reuben Balls

• 1 ½ cups chopped or shredded corned beef
• 1 cup sauerkraut, drained and squeezed dry
• 1 cup shredded Swiss cheese
• 4 ounces cream cheese, softened
• 1 tablespoon Dijon mustard
• ½ cup all-purpose flour
• 2 eggs, beaten
• 1 ½ cups breadcrumbs (panko recommended)
• Vegetable oil, for frying

Dipping Sauce

• ½ cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon pickle relish
• 1 teaspoon hot sauce (adjust to taste)
• ½ teaspoon smoked paprika

Instructions

1. Prepare the Filling: In a mixing bowl, combine the chopped corned beef, drained sauerkraut, shredded Swiss cheese, softened cream cheese, and Dijon mustard. Mix thoroughly until all ingredients are well incorporated. Refrigerate the mixture for 30 minutes to firm up.
2. Form the Balls: After chilling, scoop the mixture into 1-inch portions and roll each portion into a ball using your hands. Place the formed balls on a lined baking sheet and refrigerate again to set while preparing for frying.
3. Bread the Balls: Prepare a breading station with three separate bowls: one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs. Coat each ball first in flour, then dip into the beaten eggs, and finally roll thoroughly in the breadcrumbs to ensure an even coating.
4. Fry the Balls: Heat vegetable oil in a deep skillet or saucepan to 350°F (175°C). Fry the breadcrumb-coated balls in small batches, turning occasionally, for about 2-3 minutes or until they are golden brown and crispy all over. Remove and drain on paper towels to eliminate excess oil.
5. Make the Dipping Sauce: While the balls are frying, whisk together mayonnaise, ketchup, pickle relish, hot sauce, and smoked paprika in a small bowl. Adjust the seasoning or hot sauce amount to your preference for spiciness.
6. Serve: Arrange the warm Reuben Balls on a serving platter alongside the prepared dipping sauce. Serve immediately for the best texture and flavor. Enjoy your delicious Reuben Balls as a savory appetizer or snack!

Notes

• For best results, ensure sauerkraut is well-drained and squeezed dry to avoid excess moisture in the filling.
• Use panko breadcrumbs for a lighter, crispier coating.
• Fry in small batches to maintain oil temperature and ensure even cooking.
• Adjust hot sauce in the dipping sauce to control spiciness.
• These can be made ahead and refrigerated before frying; you may also freeze the balls after breading and fry directly from frozen, adding extra frying time.

Keywords: Reuben Balls, appetizer, fried snacks, corned beef, Swiss cheese, sauerkraut, game day recipes, party food