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These crunchy, mouthwatering Reuben Balls turn your favorite sandwich shop classic into addictive snack-sized bites that'll have guests coming back for more. The crunchy golden coating breaks open to reveal a gooey mixture of corned beef, Swiss cheese, and zesty sauerkraut, all made complete with a kicked-up thousand island dipping sauce that brings together all those signature Reuben tastes.
I came up with these while planning a Super Bowl bash when I was tired of the same old chips and dips. They vanished quicker than anything else I served, and now everyone begs me to make them whenever I'm hosting.
Ingredients
- Corned beef: Delivers that unmistakable flavor and soft texture you need for a true Reuben experience
- Sauerkraut: Adds a zingy bite that balances the rich elements; grab the stuff from the fridge section for best results
- Swiss cheese: Creates amazing stretchy, melty pockets throughout each bite
- Cream cheese: Helps everything stick together while adding a smooth richness
- Dijon mustard: Brings a gentle kick that lifts the whole flavor mix
- Panko breadcrumbs: Give you a much better crunch than standard breadcrumbs
- Hot sauce: For the dipping mix, can be tweaked based on how spicy you like things; whatever brand you love works fine
Step-by-Step Instructions
- Prepare the Filling:
- Mix your corned beef, sauerkraut, Swiss cheese, cream cheese, and Dijon mustard together in a big bowl until everything's well blended. Make sure the cream cheese gets totally worked in since it's what holds everything together. Stick it in the fridge for 30 minutes without skipping this part it's super important for helping the mix firm up so your balls keep their shape when you fry them.
- Form the Balls:
- Grab a cookie scoop or tablespoon and scoop out even portions of the cold mix into 1-inch balls. Gently roll each one between your hands, pressing just enough to make them hold together. Put them on a baking sheet lined with parchment paper, leaving small gaps between them so they don't touch. Pop them back in the fridge while you get your breading stuff ready.
- Bread the Balls:
- Set up three separate shallow dishes one with flour, one with beaten eggs, and one with breadcrumbs. Roll each ball first in the flour to cover it completely. Shake off any extra, then dunk it in egg until it's totally wet. Finally, roll it in breadcrumbs, pressing lightly so they stick. For extra crunch, you can do the egg and breadcrumb steps again.
- Fry to Perfection:
- Heat your oil in a heavy pot to 350°F use a thermometer to check it's right. Fry just 4-5 balls at once so the oil stays hot. Cook them for 2-3 minutes, turning them now and then with a slotted spoon, until they turn deep golden brown. Move them to a plate lined with paper towels and sprinkle with salt right away while they're still hot.
- Create the Dipping Sauce:
- Stir together mayonnaise, ketchup, pickle relish, hot sauce, and smoked paprika in a small bowl until it's smooth. Give it a taste and tweak it as needed maybe add more hot sauce if you want it spicier or a bit more ketchup for sweetness. Let it sit for at least 15 minutes before serving so all the flavors can mix together properly.
- Serve the Reuben Balls:
- Put your warm Reuben balls on a platter with the dipping sauce in a bowl nearby. Sprinkle with some chopped fresh parsley or a dash of smoked paprika to make it look nice. Serve them right away while they're still warm so everyone gets that awesome melty center.
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That smoked paprika in the dipping sauce is my little trick that makes all the difference. I found it by accident during a snowstorm when I couldn't get to the store for regular paprika, and now I wouldn't dream of making it any other way. The light smoky flavor works so well with the tangy thousand island base.
Make-Ahead Options
You can definitely prep these Reuben Balls ahead of time. Form and bread them up to a day before you plan to cook. Keep them in the fridge on a baking sheet without covering them this helps the coating dry out a bit, which makes them even crispier when fried. You can also freeze the uncooked breaded balls for up to a month. Freeze them separately on a baking sheet first, then put them in a freezer bag. When you're ready to cook, you can fry them straight from frozen just add an extra 1-2 minutes to the cooking time.
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Baked Variation
If you want a healthier option, you can bake these Reuben Balls instead of frying them. Heat your oven to 425°F and put the breaded balls on a baking sheet with parchment paper. Lightly spray or brush them with oil to help them brown. Bake for about 15-18 minutes, flipping them halfway, until they're golden and hot all the way through. They won't be quite as crispy as the fried ones, but they'll still taste great and have way fewer calories.
Serving Suggestions
These tasty bites go great with lots of different sides. Try serving them with some pickled veggies like tiny pickles or pickled red onions to cut through the richness. For a complete Reuben theme, add some rye bread toasts with extra thousand island dressing on the side. They also make a tasty protein topper for a simple green salad with light vinaigrette. For fancy parties, try serving them in little paper cones or shot glasses so each person gets their own portion.
Common Questions
- → Can I bake the Reuben Balls instead of frying them?
Sure thing, just pop them in the oven at 375°F (190°C) for about 20-25 minutes. Flip them halfway through so they get crispy all over.
- → How do I store leftover Reuben Balls?
Just put them in a sealed container in your fridge for up to 3 days. Want to keep them longer? They'll stay good in the freezer for a month.
- → What can I substitute for corned beef?
You can swap in some chopped pastrami, ham, or even turkey if you want a different taste.
- → Can I use a different cheese?
Absolutely, try some Gruyère, cheddar, or mix a few cheeses together for something new.
- → How spicy is the dipping sauce?
It's pretty mild, but you can make it more or less spicy by changing how much hot sauce you add.