There’s something irresistible about crispy, cheesy bites that pack a punch of flavor in every bite.
These Reuben Balls with Spicy Sauce bring the bold taste of a classic Reuben sandwich into perfect appetizer form—golden on the outside, gooey on the inside, and served with a zesty dip that takes things to the next level.
Why I Love This Recipe
All the flavors of a Reuben sandwich—no bread required.
Crispy outside, melty inside—it’s snack heaven.
Super satisfying and freezer-friendly.
The dipping sauce is creamy, spicy, and totally craveable.
Perfect for parties, game days, or just because.
What You’ll Need (Ingredient Highlights)
Corned beef – Finely chopped or shredded for hearty, meaty flavor.
Sauerkraut – Adds tang and texture; be sure to squeeze dry.
Swiss cheese & cream cheese – A duo that melts beautifully.
Dijon mustard – Adds a sharp and savory note.
Flour, eggs, breadcrumbs – Classic breading trio for that golden crust.
Panko breadcrumbs – Recommended for a light, crunchy finish.
Vegetable oil – For frying to a perfect crisp.
Spicy Thousand Island sauce – Creamy, tangy, with a touch of heat.
Pro Tips Before You Start
Dry that sauerkraut—moisture will ruin the texture.
Use a cookie scoop for uniform balls.
Chill the mixture—it’s easier to roll and bread.
Panko > regular breadcrumbs for ultimate crunch.
Fry in small batches to keep oil temperature steady.
How to Make Reuben Balls with Spicy Sauce
Step 1: Mix the Filling
In a mixing bowl, stir together corned beef, sauerkraut, Swiss cheese, cream cheese, and Dijon mustard until fully combined.
Step 2: Chill the Mixture
Cover and refrigerate the mixture for about 30 minutes to firm up.
Step 3: Shape into Balls
Scoop the chilled filling into 1-inch balls and place them on a tray.
Return them to the fridge to hold their shape while you prep the coating.
Step 4: Set Up Your Breading Station
Prepare three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
Step 5: Bread the Balls
Roll each ball in flour, dip into egg, and then coat fully with breadcrumbs.
Step 6: Heat the Oil
In a deep skillet or saucepan, heat vegetable oil to 350°F (175°C).
Step 7: Fry to Perfection
Fry the balls in small batches for 2–3 minutes, turning occasionally until they’re golden and crispy.
Drain on paper towels.
Step 8: Make the Sauce
In a bowl, whisk together mayonnaise, ketchup, pickle relish, hot sauce, and smoked paprika.
Taste and adjust heat if needed.
Step 9: Serve and Enjoy
Arrange the Reuben Balls on a platter with the dipping sauce. Serve warm.
What to Serve It With
Cold beer, hard cider, or fizzy drinks
Pickled veggies or gherkins for tang
Sweet potato fries or waffle fries
Cabbage slaw or a crunchy side salad
Soft pretzels or rye toast points
Variations / Substitutions
Use pastrami or roast beef instead of corned beef.
Substitute Swiss with mozzarella or provolone.
Add chopped pickles into the filling for extra punch.
Bake instead of fry—use a hot oven and a wire rack.
Go mild—omit the hot sauce in the dip for a gentler flavor.
Storage & Leftovers
Fridge – Store leftover balls in an airtight container for up to 4 days.
Reheat – Use the oven or air fryer to bring back the crispiness.
Freeze – Freeze uncooked, breaded balls for up to 2 months. Fry straight from frozen.
Repurpose – Flatten into patties and enjoy in wraps or sandwiches.
FAQs
Can I make these ahead of time?
Yes, form and bread the balls, then refrigerate until ready to fry.
Can I use deli-sliced corned beef?
Definitely—just chop it finely before mixing.
Can I bake these instead of frying?
Yes, bake at 400°F (200°C) for 20–25 minutes, flipping once. Spray with oil for crispiness.
Do I have to use panko breadcrumbs?
No, but panko gives a crunchier result.
How spicy is the dipping sauce?
It’s mild to medium. Add more or less hot sauce to suit your preference.
Can I freeze leftovers after frying?
You can, but they’ll be crispier if frozen before frying and cooked fresh.
What else can I dip them in?
Try ranch, mustard-honey sauce, or plain Thousand Island if you prefer it milder.
Final Thoughts
These Reuben Balls with Spicy Sauce are party-perfect and dangerously easy to devour.
Every bite is a mix of creamy cheese, tangy kraut, and savory meat, wrapped in a golden crunch.
Whether you’re feeding a crowd or just treating yourself, this fun, flavorful twist on a deli classic is sure to hit the spot.
Reuben Balls with Spicy Dipping Sauce
Ingredients
For the Reuben Balls:
- 1 ⅔ cups chopped or shredded corned beef
- 1 cup sauerkraut drained and squeezed dry
- 1 cup shredded Swiss cheese
- 4 ounces cream cheese softened
- 1 tablespoon Dijon mustard
- ½ cup all-purpose flour
- 2 large eggs beaten
- 1 ½ cups breadcrumbs panko recommended
- Vegetable oil for frying
For the Spicy Thousand Island Dipping Sauce:
- ½ cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon pickle relish
- 1 to 1½ teaspoons hot sauce adjust to taste
- ½ teaspoon smoked paprika
Instructions
- In a large bowl, combine corned beef, sauerkraut, Swiss cheese, cream cheese, and Dijon mustard.
- Mix until well blended. Chill the mixture for 30 minutes.
- Scoop and roll the chilled filling into 1-inch balls.
- Place on a tray and refrigerate again while setting up the breading station.
- Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
- Coat each ball in flour, dip into egg, then roll in breadcrumbs to coat evenly.
- See full steps with tips & photos → https://wimpysdiner.net/reuben-balls-with-spicy-sauce/
Notes
- For best results, chill the mixture well before rolling.
- Use panko breadcrumbs for extra crunch.
- The sauce can be made ahead and kept in the fridge for up to 3 days.
