Reuben Balls with Spicy Thousand Island Sauce

If you’re like me, you love classic deli flavors but want to try something that’s a bit different, a little handheld, and totally crave-worthy. Reuben Balls with Spicy Thousand Island Sauce take the iconic Reuben sandwich and turn it into a party-perfect appetizer that’s crunchy, melty, and packed with that signature tangy punch. I first made these at a family gathering, and wow, everyone was hooked. It’s that perfect blend of corned beef, sauerkraut, Swiss cheese, and rye bread all rolled into little bites with a zesty sauce that brings everything to life.

This recipe is straightforward, fun to make, and a total crowd-pleaser. Plus, it’s a great way to upgrade your snack game or impress guests without hours in the kitchen. I’ll walk you through the ingredients, simple steps, and some tips I’ve picked up to help you nail these every time.

Let’s dive into what makes Reuben Balls with Spicy Thousand Island Sauce so special and how you can bring that classic deli flair right to your table.

Ingredients for Reuben Balls with Spicy Thousand Island Sauce

Getting your ingredients just right will make or break these Reuben Balls. I’m sharing exactly what I use, including clear measurements and prep notes, so you won’t get stuck halfway through.

• 12 ounces corned beef, finely chopped or shredded
• 1 cup sauerkraut, well-drained and chopped
• 1 cup shredded Swiss cheese
• 2 cups rye bread crumbs (use fresh or slightly toasted bread, processed into crumbs)
• 3 large eggs, beaten
• 2 tablespoons Dijon mustard
• Vegetable oil for frying (about 4 cups depending on your pan size)

For the Spicy Thousand Island Sauce:

• 1/2 cup mayonnaise
• 1/4 cup ketchup
• 2 tablespoons sweet pickle relish, drained
• 1 tablespoon hot sauce (adjust to your spice level)
• 1 teaspoon Worcestershire sauce
• 1 teaspoon lemon juice

Make sure your sauerkraut is well drained – this prevents soggy Reuben Balls. And for the corned beef, chopping it finely helps it bind better with the cheese and sauerkraut inside each ball. Oh, and fresh eggs here are key because they hold everything together when breading.

Reuben Balls with Spicy Thousand Island Sauce That Melt 3D Hearts

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Reuben Balls with Spicy Thousand Island Sauce bring bold flavor and gooey delight that will make your taste buds dance and hearts melt fast

• Author: emma
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: About 20 balls
• Category: Appetizer
• Cuisine: American

Ingredients

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12 ounces corned beef, finely chopped or shredded

1 cup sauerkraut, well-drained and chopped

1 cup shredded Swiss cheese

2 cups rye bread crumbs

3 large eggs, beaten

2 tablespoons Dijon mustard

Vegetable oil for frying (about 4 cups)

1/2 cup mayonnaise

1/4 cup ketchup

2 tablespoons sweet pickle relish, drained

1 tablespoon hot sauce

1 teaspoon Worcestershire sauce

1 teaspoon lemon juice

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Instructions

In a large bowl, combine finely chopped corned beef, chopped sauerkraut, shredded Swiss cheese, and Dijon mustard.

Using about 1.5 tablespoons of the mixture, roll into small balls (about 1 to 1.5 inches in diameter). Place them on a plate or tray.

Beat the eggs in a shallow bowl. Place rye bread crumbs in another shallow bowl to prepare the breading station.

Dip each ball into the beaten eggs, then roll in rye bread crumbs, pressing gently to coat evenly.

Arrange the breaded balls on a lined baking sheet and chill for at least 20 minutes to help them firm up.

Carefully heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Use a thermometer to maintain steady heat.

Fry the Reuben Balls in batches for 3-4 minutes or until golden brown and crispy on all sides. Turn gently using a slotted spoon.

Remove the balls onto paper towels to drain excess oil.

While frying, whisk together mayonnaise, ketchup, sweet pickle relish, hot sauce, Worcestershire sauce, and lemon juice in a small bowl. Adjust spice and tanginess to taste.

Serve the Reuben Balls hot with the spicy Thousand Island sauce for dipping.

Notes

Reuben Balls with Spicy Thousand Island Sauce transform the iconic Reuben sandwich into a crunchy, melty, handheld appetizer packed with classic deli flavors and a tangy, spicy sauce. This recipe is straightforward, crowd-pleasing, and perfect for snacks or gatherings.

How to Prepare Reuben Balls with Spicy Thousand Island Sauce

This part is fun! You’ll want to set aside about 45 minutes, including chilling time. Here’s the simple flow that helped me get the crispiest, tastiest balls every time.

1. Mix the filling: In a large bowl, combine finely chopped corned beef, chopped sauerkraut, shredded Swiss cheese, and Dijon mustard.
2. Form balls: Using about 1.5 tablespoons of the mixture, roll into small balls (about 1 to 1.5 inches in diameter). Place them on a plate or tray.
3. Prepare breading station: Beat the eggs in a shallow bowl. Place rye bread crumbs in another shallow bowl.
4. Bread the balls: Dip each ball into the beaten eggs, then roll in rye bread crumbs, pressing gently to coat evenly.
5. Chill: Arrange the breaded balls on a lined baking sheet and chill for at least 20 minutes. This helps them firm up and prevents them from falling apart when frying.
6. Heat oil: Carefully heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Use a thermometer to keep steady heat.
7. Fry balls: Fry the Reuben Balls in batches to avoid overcrowding. Cook for 3-4 minutes or until golden brown and crispy on all sides. Turn gently with a slotted spoon.
8. Drain: Remove the balls onto paper towels to drain excess oil.
9. Make sauce: While frying, whisk together all sauce ingredients in a small bowl. Taste and adjust spice or tanginess as you like.
10. Serve: Serve hot with a side of the spicy Thousand Island sauce for dipping.

One thing I’ve learned is not to rush the chilling step. It really helps the balls hold their shape. Also, keep your oil temperature steady; if it’s too hot, the crust burns before heating inside, too low and they soak up oil, losing their crunch. If you don’t have a thermometer, drop a small piece of bread in the oil—if it browns in about 60 seconds, you’re good to go.

Tips for Success with Reuben Balls and Spicy Thousand Island Sauce

These tips have saved me many times when making Reuben Balls at home.

• Drain sauerkraut thoroughly: Use a fine strainer or press between paper towels to avoid sogginess.
• Finely chop the corned beef: This lets the mixture bind easier and makes the balls less crumbly.
• Use rye bread crumbs: Fresh breadcrumbs from rye bread give that authentic Reuben flavor and great texture.
• Don’t overcrowd the fryer: Fry in small batches to keep oil temperature constant and the balls crispy.
• Customize your spicy sauce: Adjust hot sauce or add a pinch of smoked paprika for a smoky flair.

Trust me, these little tweaks make the difference between “meh” bites and wow-worthy snacks.

Ingredient Notes and Substitutions for Reuben Balls with Spicy Thousand Island Sauce

Sometimes pantry or dietary needs mean swaps are necessary. Here’s what you can do without losing the core taste.

• Corned beef: Use pre-packaged or freshly cooked corned beef, just shred or finely dice it.
• Sauerkraut: If you prefer less tang, rinse lightly then dry thoroughly.
• Swiss cheese: Gruyere or Jarlsberg are good alternatives if Swiss isn’t available.
• Rye bread crumbs: If you can’t get rye, mix 75% plain bread crumbs with 25% caraway seeds for flavor.
• Eggs: Large eggs work best. For egg allergies, try a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) but expect a slightly different texture.
• Thousand Island Sauce: For a milder dip, reduce or omit hot sauce. You can swap mayo for Greek yogurt to lighten it up.

I keep my substitutions simple to stay close to the original Reuben vibe while making the recipe flexible.

FAQs About Reuben Balls with Spicy Thousand Island Sauce

Can I bake Reuben Balls instead of frying?

You can bake them for a lighter version. Bake at 400°F (200°C) on a parchment-lined sheet for 15-20 minutes, turning halfway through. They won’t be as crispy as fried ones but still tasty.

How long do Reuben Balls keep in the fridge?

Store cooked Reuben Balls in an airtight container for up to 3 days. Reheat in the oven or air fryer for best texture. Avoid microwaving as they get soggy.

What kind of mustard should I use in the mixture?

Dijon mustard works really well here because it adds a bit of sharpness. Feel free to substitute with spicy brown mustard if you like it more robust.

Can I prepare Reuben Balls ahead of time?

Yes, you can assemble and bread them a few hours before frying. Keep them chilled and covered. Fry just before serving to retain crispiness.

Is there a vegetarian version of this recipe?

For a vegetarian tweak, try replacing corned beef with finely chopped tempeh or smoked mushrooms with similar seasonings. Use vegetarian Swiss cheese and sauerkraut, and stick to the spicy Thousand Island sauce.

Storage and Reheating Instructions for Reuben Balls

Got leftovers? No problem. Here’s how to keep them tasting fresh:

• Store cooled Reuben Balls in an airtight container in the fridge for up to 3 days.
• For freezing, place them on a baking sheet in a single layer until firm, then transfer to a freezer-safe bag. Freeze up to one month.
• Reheat in an oven or air fryer at 350°F (175°C) until warmed through and crispy again, about 8-10 minutes.
• Avoid microwaving unless in a pinch—it’ll make them soggy and less enjoyable.

Nutrition Disclaimer

Nutrition values for Reuben Balls with Spicy Thousand Island Sauce can vary widely depending on brands and exact ingredients used. This post doesn’t provide detailed nutritional data, so if you need specific info, please calculate based on your specific products.

Enjoy Your Reuben Balls Experience

Try making these Reuben Balls with Spicy Thousand Island Sauce and share your thoughts! I love hearing how others put their spin on this snack. Leave a comment, rate it, or tell me what dips worked best for you. It’s always a delight to hear from fellow food lovers who enjoy a good twist on classic deli flavors.