Reuben Balls Spicy Sauce

The smell of frying corned beef always takes me back to my uncle's deli counter, where he'd slip me extra crispy bits from the edge of the flattop grill. I never thought those memories would resurface in my tiny apartment kitchen years later, but here we are, transforming an entire sandwich into something you can eat with one hand while standing around a coffee table.

My friend Sarah accidentally stumbled into my kitchen while I was testing these, and she stood there eating them straight from the paper towels, burning her fingers and not caring one bit. That's when I knew these weren't just appetizer, they were conversation starters, the kind of food that makes people linger around the stove instead of going back to the living room.

Ingredients

• 1 ½ cups cooked corned beef, finely chopped: The fattier the better here, it keeps the balls moist and adds that authentic deli flavor we're chasing
• 1 cup sauerkraut, well-drained and chopped: Squeeze it between paper towels until you think you've squeezed enough, then squeeze again, excess water will ruin your texture
• 1 cup Swiss cheese, shredded: Use a block cheese and grate it yourself, pre-shredded has anti-caking agents that prevent proper melting
• 4 oz cream cheese, softened: This is the binding agent that holds everything together, so let it sit out for a full hour before mixing
• 1 tbsp Dijon mustard: Adds that sharp tang that cuts through the richness
• ½ tsp black pepper: Freshly ground makes a noticeable difference here
• 1 cup all-purpose flour: Your first line of defense in the breading station
• 2 large eggs: Beat them thoroughly with a fork until no streaks remain
• 1 ½ cups panko breadcrumbs: These create that shatteringly crispy exterior that's worth every extra calorie
• Vegetable oil, for frying: Canola or peanut oil work beautifully, choose something neutral with a high smoke point
• ½ cup mayonnaise: The base of your sauce, use a good quality brand you'd put on a sandwich
• 2 tbsp ketchup: Provides sweetness and that classic Thousand Island color
• 1 tbsp dill pickle relish: Drain this well too, nobody wants watery sauce
• 1 tsp prepared horseradish: This is the secret ingredient that makes people ask what's different about your sauce
• 1 tsp hot sauce: Sriracha adds both heat and a subtle garlicky sweetness
• ½ tsp smoked paprika: Adds depth and a beautiful reddish hue
• ½ tsp garlic powder: Use powder instead of fresh here, it distributes more evenly throughout the sauce
• Salt and pepper, to taste: Remember your corned beef is already salty, so go easy

Instructions

Mix the filling:

Combine your corned beef, sauerkraut, Swiss cheese, cream cheese, Dijon, and pepper in a large bowl, mixing until everything is evenly distributed but don't overwork it

Shape and chill:

Roll the mixture into 1-inch balls, placing them on a parchment-lined tray, then freeze for 20 minutes, this step is not optional, warm balls will fall apart during breading

Set up your station:

Arrange three shallow bowls in a row with flour, beaten eggs, and panko, keep a damp paper towel nearby for the inevitable mess

Bread like a pro:

Coat each ball in flour, shaking off excess, dip in egg until completely covered, then press firmly into panko, ensuring full coverage

Heat the oil:

Pour 2 inches of oil into your deepest skillet or saucepan and bring it to 350°F, if you don't have a thermometer, drop in a breadcrumb, it should sizzle immediately

Fry in batches:

Cook 6 to 8 balls at a time, turning occasionally until golden brown and crispy, about 2 to 3 minutes, don't crowd the pan or the oil temperature will drop

Drain well:

Transfer to paper towels immediately, letting them drain for at least a minute, the steam needs to escape so they stay crispy

Whisk the sauce:

Combine all sauce ingredients in a small bowl, whisking until completely smooth, then let it sit for 10 minutes to allow flavors to marry

Serve immediately:

Arrange balls on a platter with sauce in a small bowl, watch them vanish within minutes

Save

Last New Year's Eve, I made three batches back-to-back, and by midnight my brother was guarding the platter with a serving spoon, genuinely worried he wouldn't get his fair share. There's something about food you eat with your fingers that brings out everyone's inner child, especially when it's this satisfyingly crispy on the outside and gooey on the inside.

Make Ahead Magic

You can form and bread the balls up to 24 hours in advance, storing them on a parchment-lined tray in the refrigerator. Let them sit at room temperature for 15 minutes before frying, or they'll be too cold in the center and cook unevenly. The sauce can be made three days ahead and actually develops more flavor as it sits.

Frying Without Fear

Keep your oil temperature steady, and don't be afraid to adjust the heat between batches. If the oil gets too dark, discard it and start fresh, burnt oil makes everything taste bitter. A splatter screen is worth every penny if you plan on making these regularly, though I've made do with a carefully positioned colander as a shield more times than I care to admit.

The Leftover Situation

If you somehow have leftovers, they'll keep in the refrigerator for up to three days, though the texture will suffer. Reheat them in a 375°F oven for 10 minutes, never the microwave, unless you want sad, soggy balls. The sauce keeps for two weeks in the fridge and makes an excellent burger topping the next day.

• Freeze unbreaded balls for up to a month, thaw and bread when ready to fry
• These reheat surprisingly well in an air fryer at 375°F for 5 minutes
• Double the sauce and use it on sandwiches all week long

Save

There's something deeply satisfying about transforming a beloved sandwich into a party food that people can't stop eating. These Reuben balls have become my go-to for everything from game day to casual dinner parties, proving that comfort food is always better when you can eat it with your hands.

Recipe FAQs

→ What ingredients give the balls their classic flavor?

The combination of corned beef, sauerkraut, Swiss cheese, cream cheese, and Dijon mustard creates the signature savory and tangy taste.

→ How do I achieve a crispy exterior on the bites?

Coating each ball in flour, egg, and panko breadcrumbs before frying ensures a golden, crunchy crust.

→ Can the spicy dipping sauce be adjusted in heat?

Yes, adjusting the hot sauce quantity allows you to control the spice level in the Thousand Island inspired sauce.

→ Is there a baking alternative to frying?

Yes, baking the balls at 400°F (200°C) for 15–18 minutes provides a lighter preparation with a slightly different texture.

→ How should leftovers be stored?

Store any leftovers in an airtight container in the refrigerator and reheat gently to maintain crispness.