Name: Reuben Balls with Spicy Thousand Island Dipping Sauce
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 1 ½ cups finely chopped corned beef; 1 cup shredded Swiss cheese; ½ cup well-drained sauerkraut; 4 oz cream cheese, softened; ½ cup rye breadcrumbs or crushed rye crackers; 1 large egg, beaten; ½ cup all-purpose flour (for dredging); 1 cup breadcrumbs (for coating); Vegetable oil, for frying; ½ cup mayonnaise; 2 tablespoons ketchup; 1 tablespoon pickle relish; 1 to 2 teaspoons hot sauce; ½ teaspoon smoked paprika; ¼ teaspoon garlic powder

These Reuben Balls with Spicy Thousand Island Dipping Sauce are crispy, gooey, savory bites of comfort. Imagine everything you love about a classic Reuben sandwich—tender corned beef, Swiss cheese, sauerkraut, and a tangy kick—packed into golden, crunchy bites. These poppable treats are incredibly satisfying and an unexpected hit at any gathering.

Perfect as an appetizer, game day snack, or fun dinner side, Reuben Balls are as exciting to eat as they are easy to make. Each bite delivers warm, cheesy flavor with a bit of tang and a whole lot of crunch, especially when dunked in the spicy Thousand Island dip that brings just the right level of heat and zing.

What Kind of Corned Beef Works Best for Reuben Balls?

The heart of these bites is the corned beef—opt for freshly sliced deli-style corned beef or leftovers from your favorite homemade version. You want meat that shreds easily yet still holds a bite. Avoid canned corned beef as it’s too soft and lacks the structure to give the balls their irresistible texture.

Ingredients for the Reuben Balls with Spicy Thousand Island Dipping Sauce

Corned Beef – This provides the signature salty, meaty base of the Reuben flavor. Chop it finely or shred for easy mixing.

Swiss Cheese – Melted Swiss gives that gooey pull and rich flavor. Pre-shredded works, but fresh-grated is best.

Sauerkraut – Drained well, it brings that tangy crunch that sets the Reuben apart.

Cream Cheese – Helps bind everything together and adds a creamy balance.

Rye Breadcrumbs or Crushed Rye Crackers – These mimic the rye bread in classic Reubens and keep the structure of the balls tight.

Egg – Acts as a binder to hold the mixture in shape during frying.

Flour – Used for dredging before frying to create that golden crust.

Oil for Frying – Go for neutral oil like vegetable or canola with a high smoke point.

For the Spicy Thousand Island Sauce:

Mayonnaise, Ketchup, Pickle Relish – Classic base ingredients for Thousand Island.

Hot Sauce – Adds the kick that complements the richness of the Reuben Balls.

Smoked Paprika & Garlic Powder – To round out the flavor with some depth and warmth.

How To Make the Reuben Balls with Spicy Thousand Island Dipping Sauce

Step 1: Prep the Filling

In a large bowl, combine finely chopped corned beef, shredded Swiss cheese, drained sauerkraut, cream cheese, and rye breadcrumbs or crushed rye crackers. Mix until everything is evenly distributed and the texture holds together when pressed.

Step 2: Chill the Mixture

Cover and refrigerate the mixture for about 30 minutes. This makes it easier to form the balls and helps them hold their shape when frying.

Step 3: Form the Balls

Once chilled, scoop out about a tablespoon of the mixture and roll into balls. You should get roughly 18-22 balls depending on size. Set them on a baking sheet lined with parchment paper.

Step 4: Bread the Balls

Roll each ball lightly in flour, dip into beaten egg, and then coat with additional rye breadcrumbs or plain breadcrumbs for a crisp finish. This triple coating ensures a crunchy outer shell.

Step 5: Fry to Golden Perfection

Heat oil in a deep skillet or saucepan to 350°F (175°C). Fry the balls in batches, turning occasionally, until golden brown and crisp—about 3-4 minutes per batch. Drain on a paper towel-lined plate.

Step 6: Make the Spicy Thousand Island Sauce

In a bowl, mix together mayonnaise, ketchup, pickle relish, hot sauce, smoked paprika, and garlic powder. Stir until smooth. Taste and adjust spice level if desired.

Step 7: Serve and Enjoy

Plate the Reuben Balls hot with a generous side of the dipping sauce. Garnish with chopped parsley for a fresh touch and extra appeal.

How to Serve and Store Reuben Balls with Spicy Thousand Island Dipping Sauce

These Reuben Balls are best served hot and fresh right out of the fryer when their exteriors are still crispy and the cheese is perfectly melty. Pile them onto a platter with a small bowl of the spicy Thousand Island sauce in the center for dipping. Garnish with freshly chopped parsley or a sprinkle of paprika for color and flair.

For storing, let the balls cool completely before placing them in an airtight container. Refrigerate for up to 3 days. To reheat and keep them crispy, pop them in an oven or air fryer at 350°F for about 8-10 minutes, flipping halfway through. Avoid microwaving, as it softens the coating.

If you’re planning ahead, you can freeze uncooked, breaded balls on a tray until solid, then store in a zip-top freezer bag for up to 2 months. Fry straight from frozen—just add an extra minute or two to the cook time.

Frequently Asked Questions

Can I bake these instead of frying?

Yes! Place breaded balls on a greased baking sheet, spray lightly with cooking spray, and bake at 400°F for about 18-20 minutes, flipping once. They won’t be quite as crisp, but still delicious.

Can I use pastrami instead of corned beef?

Absolutely. Pastrami adds a smoky depth and works beautifully with the other Reuben flavors.

What can I use instead of rye crumbs?

If you can’t find rye breadcrumbs, use crushed rye crackers or even pumpernickel croutons. Regular breadcrumbs will do in a pinch, but you’ll miss that distinct Reuben note.

Can I make these in an air fryer?

Yes! Preheat your air fryer to 375°F and cook the balls in a single layer for 8-10 minutes, shaking halfway through. They come out wonderfully crisp without the oil.

What makes the dipping sauce spicy?

Hot sauce and smoked paprika give the Thousand Island dressing its heat and smoky edge. Adjust to your preferred level of spice.

Want More Appetizer Ideas?

If these Reuben Balls with Spicy Thousand Island Sauce disappeared quickly at your last party, here are more creative appetizers you’ll want to try next:

Crispy Baked Chicken Tenders with Creamy Mustard Dip for a healthier but flavorful finger food.
Spicy Sailor’s Dip when you’re in the mood for a bold, creamy kick.
Louisiana Remoulade Sauce as a versatile dip or spread alongside seafood or fried bites.
Green Olive and Feta Cheese Dip for a Mediterranean twist with bright, briny flavor.
Cheesy Cauliflower Patties if you’re looking for a veggie-forward bite that still satisfies the cheese lovers.

These easy-to-make snacks are great for parties, holidays, or anytime you want to impress without stress.

📌 Save this recipe to your Pinterest appetizer board so you can always find it later: Follow me on Pinterest for daily new bites and inspiration.

I’d love to hear how your Reuben Balls turned out! Did you try baking instead of frying? Add extra heat to the sauce? Leave a comment and let’s keep the flavor ideas rolling. Sharing tips helps us all cook smarter and tastier!

Reuben Balls with Spicy Thousand Island Dipping Sauce

Author: Jam Scott
Total Time: 40 minutes
Yield: 20 balls

Print Recipe

Description

These Reuben Balls pack all the iconic flavors of the classic sandwich—corned beef, sauerkraut, Swiss cheese, and rye—in a crunchy, creamy bite-sized snack. Paired with a spicy Thousand Island dipping sauce, they make the ultimate appetizer for game day, parties, or anytime comfort food cravings strike.

Instructions

1. In a large bowl, mix together the chopped corned beef, shredded Swiss cheese, sauerkraut, cream cheese, and rye breadcrumbs until well combined.

2. Cover and refrigerate the mixture for 30 minutes to firm it up for rolling.

3. Once chilled, scoop about a tablespoon of the mixture and roll into balls. You should have 18 to 22 balls. Set them on a parchment-lined tray.

4. Roll each ball in flour, then dip in the beaten egg, and coat with breadcrumbs. Repeat until all are coated.

5. Heat oil in a skillet to 350°F (175°C). Fry the balls in batches, turning occasionally, for 3 to 4 minutes or until golden and crispy. Drain on paper towels.

6. To make the sauce, whisk together mayonnaise, ketchup, relish, hot sauce, paprika, and garlic powder until smooth. Adjust spice to taste.

7. Serve Reuben Balls hot with dipping sauce on the side. Garnish with chopped parsley if desired.