Reuben Balls with Spicy Sauce

Last Super Bowl, my friend Sarah brought these to the party and honest to goodness, the whole plate vanished before kickoff. People were hovering around the kitchen island like sharks, and I had to elbow my way in just to grab one. That first bite hit me with everything I love about a Reuben sandwich but somehow even better. I immediately cornered her for the recipe, and now they're my go-to for whenever I need to impress a crowd without spending hours in the kitchen.

I made these for my book club last month and watched three normally polite women practically arm-wrestle over the last one. One of them called me the next day to say she'd dreamed about them, which is either a compliment or a sign we need more excitement in our lives. The spicy Thousand Island sauce really puts these over the top, so do not skip that step or you will regret it.

Ingredients

• 1 ½ cups cooked corned beef, finely chopped: The star of the show, providing that classic Reuben flavor and salty punch
• 1 cup sauerkraut, well-drained and chopped: Squeeze out excess moisture or your balls will fall apart during frying
• 1 cup Swiss cheese, shredded: Use freshly grated for better melting, the pre-shredded stuff has anti-caking agents
• 4 oz cream cheese, softened: Acts as the binder holding everything together
• 1 tbsp Dijon mustard: Adds that sharp tang that cuts through the rich ingredients
• ½ tsp black pepper: Freshly ground makes a huge difference here
• 1 cup all-purpose flour: First layer of the breading station
• 2 large eggs, beaten: The glue that helps panko stick
• 1 ½ cups panko breadcrumbs: Japanese breadcrumbs create that extra crispy exterior we want
• Vegetable oil, for frying: Canola or peanut oil work great for high-heat frying

For the Spicy Thousand Island Sauce

• ½ cup mayonnaise: Use real mayo, not miracle whip, for the best flavor
• 2 tbsp ketchup: Adds sweetness and that classic pink color
• 1 tbsp dill pickle relish: Finely chopped if you can not find relish
• 1 tsp prepared horseradish: This is the secret ingredient that makes it special
• 1 tsp hot sauce: Sriracha adds heat without overwhelming the other flavors
• ½ tsp smoked paprika: Adds depth and a beautiful reddish hue
• ½ tsp garlic powder: Brings that savory background note
• Salt and pepper, to taste: Remember the corned beef is already salty

Instructions

Mix the filling:

Combine corned beef, sauerkraut, Swiss cheese, cream cheese, Dijon, and pepper in a large bowl until everything is evenly distributed. Your hands work best for this, just wash them first and dig in like you are making meatballs.

Form and chill:

Roll the mixture into 1-inch balls, placing them on a parchment-lined baking sheet. Freeze for 20 minutes because cold balls hold their shape way better during the breading process.

Set up your breading station:

Arrange three shallow bowls with flour in the first, beaten eggs in the second, and panko in the third. This assembly line approach keeps things organized and prevents cross-contamination between bowls.

Coat each ball:

Roll each frozen ball in flour, shake off excess, dip in egg until fully coated, then press firmly into panko. Make sure the panko coating is thorough or you will have bald spots after frying.

Heat the oil:

Pour 2 inches of vegetable oil into a deep skillet and heat to 350°F. If you do not have a thermometer, drop a small piece of bread in the oil and when it sizzles immediately and turns golden in about 30 seconds, you are ready.

Fry to golden perfection:

Cook balls in batches of 6 to 8, turning occasionally with a slotted spoon until deep golden brown, about 2 to 3 minutes total. Do not overcrowd the pan or the oil temperature will drop and you will end up with greasy balls.

Make the sauce:

Whisk together mayo, ketchup, relish, horseradish, hot sauce, smoked paprika, garlic powder, salt, and pepper until smooth and combined. Let it sit in the fridge while you fry so the flavors can mingle.

Serve immediately:

Transfer fried balls to paper towels to drain briefly, then arrange on a platter with the spicy Thousand Island sauce alongside. These are best when they are still hot and that cheese inside is molten.

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My dad, who is notoriously picky about anyone messing with his beloved Reuben sandwiches, tried these with major skepticism. Halfway through the plate he looked at me and said okay, you win, which is basically a five-star review coming from him. Now he requests them every time he visits, which is the best validation I could ask for.

Make-Ahead Magic

You can form and bread the balls up to 24 hours ahead, then freeze them on the baking sheet before transferring to a storage bag. When you are ready to serve, fry them straight from frozen, just add an extra minute to the cooking time. The sauce keeps in the fridge for a week and actually tastes better after the flavors meld together.

Baking Option

If you want to avoid frying, arrange the breaded balls on a parchment-lined baking sheet and spray generously with cooking oil spray. Bake at 400°F for 15 to 18 minutes, flipping halfway through, until golden and crisp. They will not be quite as crunchy as fried, but still absolutely delicious and slightly less guilt-inducing.

Serving Suggestions

These make incredible party food because you can set up a whole Reuben bar. Put out some rye bread rounds, extra Thousand Island sauce, and maybe even some coleslaw on the side.

• Consider serving with a cold beer or riesling to cut through the richness
• Add toothpicks for easy grabbing if you are serving a crowd
• Keep the warming drawer on low if you are making multiple batches

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There is something magical about taking all the best parts of a classic sandwich and transforming it into bite-sized party food. These have become my most requested appetizer, and I always double the recipe because they disappear way faster than expected.

Recipe Q&A

→ What is the best way to keep the balls from falling apart while frying?

Chilling the formed balls in the freezer for about 20 minutes helps them firm up, which prevents them from breaking apart while frying.

→ Can I bake the balls instead of frying?

Yes, baking at 400°F (200°C) for 15–18 minutes yields a lighter alternative with a crispy texture.

→ What ingredients give these balls their distinctive flavor?

Chopped corned beef, tangy sauerkraut, Swiss and cream cheeses, with Dijon mustard and black pepper create the signature savory blend.

→ How can I adjust the heat level of the dipping sauce?

Increase or decrease the amount of hot sauce or horseradish in the Thousand Island-style dip to suit your spice preference.

→ Are there suggested ingredient substitutions?

Pastrami can be used instead of corned beef, and adding caraway seeds enhances the flavor profile for a different twist.

→ What tools are needed for preparation?

Mixing bowls, shallow bowls for breading, a baking sheet, a deep skillet or saucepan for frying, and a whisk for the sauce are recommended.