Reuben Balls Spicy Sauce (Printable)
Savory corned beef and Swiss bites served with a zesty, spicy dipping sauce for tasty indulgence.
# What You'll Need:
→ For the Reuben Balls
01 - 1 ½ cups cooked corned beef, finely chopped
02 - 1 cup sauerkraut, well-drained and chopped
03 - 1 cup Swiss cheese, shredded
04 - 4 oz cream cheese, softened
05 - 1 tbsp Dijon mustard
06 - ½ tsp black pepper
07 - 1 cup all-purpose flour
08 - 2 large eggs
09 - 1 ½ cups panko breadcrumbs
10 - Vegetable oil, for frying
→ For the Spicy Thousand Island Sauce
11 - ½ cup mayonnaise
12 - 2 tbsp ketchup
13 - 1 tbsp dill pickle relish
14 - 1 tsp prepared horseradish
15 - 1 tsp hot sauce
16 - ½ tsp smoked paprika
17 - ½ tsp garlic powder
18 - Salt and pepper, to taste
# How To Make It:
01 - In a large bowl, combine the chopped corned beef, sauerkraut, Swiss cheese, cream cheese, Dijon mustard, and black pepper. Mix until evenly blended.
02 - Roll the mixture into 1-inch balls and place them on a parchment-lined tray. Chill in the freezer for 20 minutes to firm up.
03 - Prepare a breading station: place flour in one shallow bowl, beat eggs in a second bowl, and place panko breadcrumbs in a third bowl.
04 - Coat each ball in flour, dip in egg, then coat thoroughly with panko breadcrumbs, ensuring even coverage.
05 - Heat 2 inches of vegetable oil in a deep skillet or saucepan to 350°F.
06 - Fry the balls in batches, turning occasionally, until golden brown and crispy, about 2–3 minutes per batch. Drain on paper towels.
07 - Whisk together mayonnaise, ketchup, pickle relish, horseradish, hot sauce, smoked paprika, garlic powder, salt, and pepper until smooth.
08 - Serve the Reuben balls warm with spicy Thousand Island sauce for dipping.
# Expert Hints:
01 -
- They disappear faster than you can fry them, so consider doubling the batch if you're hosting more than three people
- The tangy sauerkraut cuts through the richness, creating that perfect Reuben balance in every bite
02 -
- If your balls start falling apart during frying, your filling wasn't cold enough, pop the tray back in the freezer for another 15 minutes before continuing
- The sauce actually improves after sitting in the fridge for a day, so make it ahead if you're planning a party
03 -
- Add a pinch of caraway seeds to the filling if you want that extra rye bread flavor without the bread
- Substitute pastrami for half the corned beef for a smokier, more complex version