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Platter of Reuben Balls with a side of spicy Thousand Island dipping sauce, ready to serve.

Classic Reuben Balls with Spicy Thousand Island Dipping Sauce

These crispy Reuben balls, filled with corned beef, sauerkraut, and Swiss cheese, are perfectly complemented by a zesty homemade spicy Thousand Island dipping sauce.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4 servings
Calories 450 kcal

Equipment

  • large mixing bowl
  • baking sheet
  • parchment paper
  • shallow dishes
  • large, heavy-bottomed pot or Dutch oven
  • slotted spoon
  • wire rack
  • paper towels
  • small bowl
  • whisk

Ingredients
  

For the Reuben Balls:

  • 1 cup finely diced cooked corned beef
  • 1 cup drained sauerkraut, squeezed very dry
  • 4 ounces cream cheese, softened
  • 1 cup shredded Swiss cheese
  • ½ teaspoon caraway seeds optional
  • Salt and black pepper to taste
  • 1 cup all-purpose flour for dredging
  • 2 large eggs, beaten for egg wash
  • 2 cups panko breadcrumbs for coating
  • Vegetable oil for frying (about 4-6 cups)

For the Spicy Thousand Island Dipping Sauce:

  • ½ cup mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon sweet pickle relish
  • 1-2 teaspoons hot sauce (like Sriracha or Tabasco) to taste
  • ½ teaspoon Worcestershire sauce
  • ¼ teaspoon onion powder
  • cayenne pepper optional

Instructions
 

Prepare the Filling

  • In a large mixing bowl, combine corned beef, drained sauerkraut, softened cream cheese, shredded Swiss cheese, and caraway seeds, then season with salt and pepper.

Shape the Balls

  • Roll the mixture into 1 to 1.5-inch balls and place them on a parchment-lined baking sheet. Chill the balls in the refrigerator for at least 30 minutes for best results.

Bread the Balls

  • Set up a breading station with flour, beaten eggs, and panko breadcrumbs in separate shallow dishes. Carefully bread each chilled ball by rolling it in flour, then dipping in egg wash, and finally coating thoroughly in panko breadcrumbs.

Fry to Perfection

  • Heat 2-3 inches of vegetable oil to 350°F (175°C) in a large pot. Fry the Reuben Balls in batches for 3-5 minutes until golden brown and crispy, then remove with a slotted spoon and drain on a wire rack lined with paper towels.

Make the Dipping Sauce

  • Whisk together mayonnaise, ketchup, sweet pickle relish, hot sauce, Worcestershire sauce, and onion powder for the dipping sauce. Taste and adjust the hot sauce to your preference, optionally adding a pinch of cayenne pepper.

Serve

  • Serve the hot, crispy Reuben Balls immediately with the Spicy Thousand Island Dipping Sauce.

Notes

For extra flavor, consider adding a pinch of garlic powder to the Reuben ball mixture. Ensure the sauerkraut is very dry to prevent the balls from becoming soggy during frying. You can prepare the Reuben balls ahead of time and freeze them before frying; simply thaw slightly before breading and frying.