Amazing Reuben Balls: 10-Minute Prep

Get ready to wow your taste buds with these incredible Reuben Balls with Spicy Thousand Island Dipping Sauce! I’m Anna Kowalska, and here I share tried-and-true homemade recipes that you and your family will love. For me, it’s all about cooking with heart and flavor, turning simple ingredients into something truly special. I’ve spent years in my kitchen perfecting dishes that bring people together, and this appetizer is one of my absolute favorites. Imagine biting into a perfectly crispy, golden-brown ball, bursting with savory corned beef, tangy sauerkraut, and melty Swiss cheese, all dipped in a zesty, spicy sauce. It’s the ultimate crowd-pleaser, whether you’re hosting a game day bash or just want a really delicious snack. Trust me, these little bites are pure magic!

Why You’ll Love This Reuben Balls with Spicy Thousand Island Dipping Sauce Recipe

• Super Easy to Make: Seriously, these come together faster than you think!
• Flavor Explosion: That perfect combo of savory corned beef, tangy sauerkraut, gooey cheese, and a kicky dip? Amazing!
• Party Perfect: They’re the ultimate appetizer for game days, holidays, or any get-together. Everyone loves ’em!
• Crispy Outside, Cheesy Inside: The texture contrast is just divine – crispy fried exterior with a warm, melty center.
• Crowd-Pleaser Guaranteed: I’ve never met anyone who didn’t devour these!

Essential Ingredients for Your Reuben Balls with Spicy Thousand Island Dipping Sauce

Alright, let’s talk about what you’ll need to make these amazing Reuben Balls! It’s not a super long list, which is part of why I love them so much. Here’s what goes into both the crispy balls and that dreamy dip:

For the Reuben Balls:
1 pound corned beef	Finely chopped. Make sure it’s not too chunky!
1 cup sauerkraut	Really well-drained and chopped up small. This is super important!
1 cup Swiss cheese	Shredded. The melty gooeyness is key here.
4 ounces cream cheese	Softened, so it mixes in nicely.
1 cup rye breadcrumbs	For that lovely crunchy coating.
1 large egg	Lightly beaten, this is our binder.
1/2 cup all-purpose flour	For dusting before the egg and crumbs.
Vegetable oil	Enough for deep frying, about 2-3 inches in your pot.
For the Spicy Thousand Island Sauce:
1 cup mayonnaise	The creamy base. Use your favorite kind!
1/4 cup ketchup	Adds a little sweetness and tang.
1 tablespoon Dijon mustard	Gives it a nice little zip.
1-2 teaspoons hot sauce	Adjust this to how much kick you like!
1/4 cup sweet pickle relish	For that classic Thousand Island sweetness and texture.

Ingredient Notes and Substitutions

Okay, a few little secrets to make these Reuben Balls absolutely perfect. First off, that corned beef and sauerkraut? You *have* to drain them really, really well. Seriously, squeeze out as much liquid as you can! If they’re too wet, your balls will get soggy, and nobody wants that. I usually pat them dry with paper towels after draining.

If you can’t find rye breadcrumbs, panko breadcrumbs work too, but you lose a bit of that classic Reuben flavor. For the corned beef, leftover deli corned beef is great, or you can use finely chopped leftover corned beef from St. Patrick’s Day! And for the spice, feel free to swap the hot sauce for sriracha or even a pinch of cayenne if you want a different kind of heat. The goal is a delicious, crispy bite every time!

Step-by-Step Guide to Perfect Reuben Balls with Spicy Thousand Island Dipping Sauce

Alright, let’s get cooking! Making these Reuben Balls is a fun process, and honestly, it’s not complicated at all. Just follow these steps and you’ll have a plate full of deliciousness in no time.

Preparing the Reuben Ball Mixture

First things first, grab a good-sized mixing bowl. Toss in your finely chopped corned beef, that well-drained and chopped sauerkraut, the shredded Swiss cheese, and the softened cream cheese. Now, get in there with a sturdy spoon or even your hands (clean ones, of course!) and mix it all up until everything is really well combined. You want it to be like a cohesive, slightly sticky mixture. Once it’s all mixed, cover the bowl and pop it into the fridge for about 30 minutes. This chilling time is super important because it makes the mixture firmer and way easier to handle when you start rolling them into balls.

Shaping and Freezing the Balls

After chilling, take that mixture out. Now for the fun part – rolling! Grab about a tablespoon of the mixture at a time and roll it between your palms to form little balls, about 1-inch in size. Don’t worry if they aren’t perfectly round; rustic is good! Line them up on a baking sheet or tray. Once they’re all rolled, stick the whole tray into the freezer for about 15 minutes. This quick freeze helps them firm up even more, which is a secret weapon for keeping their shape when they hit the hot oil.

Setting Up for Breading

While those balls are getting frosty, let’s get our breading station ready. Grab three shallow bowls or dishes. In the first one, put your all-purpose flour. In the second, crack your egg and beat it lightly with a fork. In the third and final bowl, pour in your rye breadcrumbs. Having these all set up makes the breading process super smooth and quick.

Breading the Reuben Balls

Now, take your chilled, slightly frozen balls from the freezer. Gently roll each one first in the flour, making sure it’s lightly coated all over. Then, dip it into the beaten egg, letting any excess drip off. Finally, roll it generously in the rye breadcrumbs, pressing gently to make sure they stick well. You want a nice, even coating all around. Place the breaded balls back on your tray. Repeat this for all your balls!

Frying the Reuben Balls to Golden Perfection

Time to fry! Pour enough vegetable oil into a deep skillet or pot to come up about 2-3 inches. Heat the oil over medium-high heat until it reaches about 350°F (175°C). If you don’t have a thermometer, you can test it by dropping a tiny bit of breadcrumb; it should sizzle immediately. Carefully lower a few of the breaded balls into the hot oil, being careful not to overcrowd the pot. Fry them in batches for about 2-3 minutes, turning them gently, until they’re a beautiful golden brown and look nice and crispy. They cook fast, so keep an eye on them!

Draining and Resting

Once they’re perfectly golden, use a slotted spoon to lift the Reuben Balls out of the hot oil. Let them drain on a plate lined with paper towels. This is key for getting that super crispy finish and removing any extra oil. Let them rest for just a minute or two.

Crafting the Spicy Thousand Island Dipping Sauce

While the balls are frying or resting, whip up the sauce. It’s ridiculously easy! Just grab a small bowl and add the mayonnaise, ketchup, Dijon mustard, your chosen hot sauce (start with a little and add more if you like it spicier!), and the sweet pickle relish. Stir it all together until it’s smooth and well combined. Give it a taste and adjust the hot sauce if needed. Pop this in the fridge to chill until you’re ready to serve. The flavors meld together nicely when it’s cold.

Serving Your Delicious Reuben Balls with Spicy Thousand Island Dipping Sauce

Okay, the moment of truth! Serve these glorious Reuben Balls up piping hot right after they’ve drained. That crispy, golden exterior is at its absolute best when it’s fresh from the fryer. And that Spicy Thousand Island Dipping Sauce? Make sure it’s nice and chilled – the contrast between the hot, crispy balls and the cool, zesty sauce is pure perfection. I like to arrange the balls in a nice pile on a platter and put a little bowl of the sauce right in the middle for dipping. You can even add a few extra toothpicks for easy grabbing. Get ready for happy dance reactions!

Tips for Success with Reuben Balls

Making these Reuben Balls is pretty straightforward, but a few little tricks can make them absolutely stellar. First off, and I can’t stress this enough, make sure your corned beef and sauerkraut are squeezed super dry. I mean, really wring ’em out! Any extra moisture is the enemy of crispiness, and we want these balls to be perfectly crunchy, not soggy. Trust me on this one!

That quick freeze before frying is also a game-changer. It helps the balls hold their shape beautifully in the hot oil. Don’t skip it! And when you’re making the dipping sauce, don’t be shy about adjusting that hot sauce. Taste as you go! You can make it as mild or as fiery as you like. If you want to get ahead, you can even make the sauce a day in advance – the flavors get even better!

Frequently Asked Questions about Reuben Balls with Spicy Thousand Island Dipping Sauce

Got questions about these delightful Reuben Balls? I’ve got answers! Here are some things folks often ask:

Can I make the Reuben Balls ahead of time? You can definitely prepare the mixture and roll the balls a day in advance. Keep them on a tray in the fridge, and then freeze them for about 15 minutes right before you bread and fry them. The sauce can also be made a day ahead and stored in the fridge!

What can I substitute for corned beef? If corned beef isn’t your jam, or you just don’t have any leftover, you can use finely chopped pastrami for a similar salty, savory flavor. Some people even use finely chopped ham mixed with a little extra sauerkraut for a different twist!

How do I make the sauce less spicy? Easy peasy! Just start with a smaller amount of hot sauce, maybe just half a teaspoon, and taste it. You can always add more. If you want it milder but still tangy, reduce the hot sauce and maybe add a tiny bit more relish or a touch more ketchup.

Can I bake these instead of frying? You can try baking them! After breading, place them on a parchment-lined baking sheet and bake at 400°F (200°C) for about 15-20 minutes, flipping halfway through. They won’t be quite as crispy as fried, but they’ll still be delicious. Another option is air frying them at 375°F (190°C) for about 8-10 minutes, which gets them much crispier than baking!

Nutritional Information for Reuben Balls with Spicy Thousand Island Dipping Sauce

Just a heads-up, this is an estimated nutritional breakdown for about 4-5 Reuben Balls with 2 tablespoons of the Spicy Thousand Island Sauce. Since we’re all cooking with a little bit of love and maybe a dash more of something here and there, these numbers can wiggle a bit!

Serving Size	4-5 balls with 2 tbsp sauce
Calories	350
Fat	25g
Saturated Fat	10g
Unsaturated Fat	15g
Trans Fat	0g
Cholesterol	60mg
Sodium	600mg
Carbohydrates	15g
Fiber	1g
Sugar	5g
Protein	12g

Storing and Reheating Your Reuben Balls

Got leftovers? Lucky you! If by some miracle you have any of these amazing Reuben Balls left, storing them is super easy. For the best crispy texture, I recommend storing the cooled, fried Reuben Balls separately from the sauce. Pop the balls into an airtight container and keep them in the fridge for up to 2-3 days. The sauce can also go into an airtight container in the fridge and will stay good for about a week.

When you’re ready to reheat those crispy gems, skip the microwave if you want to keep them crunchy! The oven or an air fryer is your best bet. Spread the leftover balls on a baking sheet and reheat them in a preheated oven at 350°F (175°C) for about 5-8 minutes, or until they’re warmed through and crispy again. If you have an air fryer, just pop them in at 375°F (190°C) for 3-5 minutes. Serve them with that yummy chilled sauce, and no one will even know they weren’t just fried!

If you’re looking for more appetizer ideas, check out these Crispy Fish Tacos or these Easy Baked Salmon Sushi Cups. For a different kind of comfort food, you might enjoy our Spicy Southern Cheesy Chicken Spaghetti. For more information on the history and variations of Reuben sandwiches, you can explore resources on Wikipedia.

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