Reuben Balls with Spicy Dipping Sauce Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 24 balls 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
