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These crunchy, flavor-packed Reuben Balls turn the classic sandwich into mouthwatering bite-sized treats that'll have everyone coming back for more. The crunchy outer shell breaks open to reveal a gooey middle filled with corned beef, Swiss cheese, and zesty sauerkraut, all made complete by a kicked-up thousand island sauce that brings those signature Reuben tastes together wonderfully.
I came up with these when I was tired of serving the same old snacks at a Super Bowl gathering. They were gone in minutes, beating out everything else on the table, and now folks ask for them whenever I'm hosting.
Ingredients
- Corned beef: Delivers that unmistakable hearty taste and soft texture you need for a true Reuben experience
- Sauerkraut: Adds that necessary tang to balance the richness; try to grab the fresh stuff from the fridge section
- Swiss cheese: Creates amazing melty spots throughout each ball when cooked
- Cream cheese: Serves as the glue that holds everything together while making it extra rich
- Dijon mustard: Brings a nice kick that lifts all the other flavors
- Panko breadcrumbs: Give you a much better crunch than you'd get with standard breadcrumbs
- Hot sauce: For the dipping sauce, add more or less depending on how spicy you want it; whatever brand you like works great
Step-by-Step Instructions
- Mix Your Filling:
- Put corned beef, sauerkraut, Swiss cheese, cream cheese, and Dijon mustard together in a big bowl and mix until everything's well blended. Make sure the cream cheese gets completely worked in since it's what keeps everything stuck together. Pop it in the fridge for 30 minutes—don't skip this part as it makes the mixture firm enough to roll into balls that won't fall apart when you fry them.
- Shape Your Balls:
- Grab a cookie scoop or tablespoon to scoop out even 1-inch portions. Gently roll each one between your hands, pressing just enough to make solid, round balls. Put them on a baking sheet lined with parchment paper, leaving a bit of space between them so they don't stick together. Stick them back in the fridge while you get the breading ready.
- Coat The Balls:
- Set up three shallow dishes—one with flour, one with beaten eggs, and one with breadcrumbs. First, roll each ball in flour to cover it completely. Tap off any extra, then dunk it in egg until it's totally wet. Last, roll it in breadcrumbs, pressing lightly so they stick. For extra crunch, you can do the egg and breadcrumb steps twice.
- Fry Them Up:
- Get your oil hot in a heavy pot, right at 350°F—check with a thermometer to be sure. Cook in small groups of 4-5 balls at a time so the oil stays hot. Fry for 2-3 minutes, turning now and then with a slotted spoon, until they're a nice deep golden color. Move them to a plate lined with paper towels and sprinkle with salt right away.
- Whip Up The Sauce:
- In a small bowl, stir together mayonnaise, ketchup, pickle relish, hot sauce, and smoked paprika until smooth. Give it a taste and tweak if needed—maybe more hot sauce if you like heat or a bit more ketchup for sweetness. Let it sit at least 15 minutes before serving so the flavors can blend together.
- Put It All Together:
- Place the warm balls on a serving plate with the sauce in a separate bowl. Top with some chopped parsley or a dash of smoked paprika to make it look nice. Serve them while they're still warm so everyone gets that perfect melty middle.
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Adding smoked paprika to the dipping sauce was a total accident but turned out to be the best mistake ever. I ran out of regular paprika during a snowstorm and had to use what I had on hand. Now I wouldn't dream of making it any other way. That hint of smokiness just works magic with the tangy thousand island base.
Make-Ahead Options
You can definitely get a head start with these Reuben Balls. Form and bread them up to a day before you need to cook them. Just keep them in the fridge on a baking sheet, uncovered—this actually 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 minute or two to the cooking time.
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Baked Variation
If you want something a bit healthier, you can bake these instead of frying them. Heat your oven to 425°F and put the breaded balls on a baking sheet with parchment paper. Give them a light spray or brush of oil to help them brown nicely. 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 won't have as many calories.
Serving Suggestions
These little bites go great with all sorts of sides. Try serving them with some pickled veggies like tiny pickles or pickled red onions to cut through the richness. If you want to go all-in on the Reuben theme, add some rye toast points with extra thousand island dressing. They're also really good on top of a green salad with a light vinaigrette. For fancy parties, try serving them in little paper cones or shot glasses so everyone can grab their own individual portion.
Common Questions
- → Can I bake the Reuben Balls instead of frying them?
Absolutely, just pop them in the oven at 375°F (190°C) for about 20-25 minutes and flip them halfway through to get them crispy all over.
- → How do I store leftover Reuben Balls?
Pop them in an airtight container and keep them in your fridge for up to 3 days, or toss them in the freezer for up to a month.
- → What can I substitute for corned beef?
You can swap in diced cooked pastrami, ham, or even turkey if you want a different taste.
- → Can I use a different cheese?
Sure thing, try some Gruyère, cheddar, or mix up different cheeses for new flavor combos.
- → How spicy is the dipping sauce?
It's got a gentle kick, but you can make it milder or spicier by changing how much hot sauce you add.