Crafting Reuben Balls has become one of my favorite ways to reinvent a classic sandwich. Instead of biting into a flat sandwich, you get this crisp, golden sphere packed with that unmistakable Reuben flavor—corned beef, tangy sauerkraut, melty Swiss cheese—all in a crunchy fried ball. Pair that with a spicy Thousand Island sauce, and you’ve got a snack that’s perfect for game day or whenever you need a handful of serious comfort. This recipe turned my usual sandwich night upside down, and I can’t wait for you to try it too.
I’ve spent years tweaking this dish to get the right balance of textures and flavors. You’ll find a crispy outside that gives way to a warm, gooey center with just the right hit of spice from the sauce. The spicy Thousand Island sauce isn’t just a dip—it’s part of the experience, layering a creamy, zesty punch onto every bite. If you love Reuben sandwiches but want something fun and shareable, this recipe will become your go-to.
No heading needs to be written for the introduction.
Ingredients for Reuben Balls with Spicy Thousand Island Sauce
Getting your ingredients right makes all the difference here. You’ll want chopped corned beef—about 2 cups, nicely shredded or chopped so it’s easy to mix. For sauerkraut, drain and squeeze out as much liquid as you can to keep your Reuben Balls from getting soggy. I use about 1 cup of packed sauerkraut, finely chopped so it blends smoothly.
Swiss cheese—go for 1 cup, shredded or diced into small pieces so it melts evenly inside. For the binding agents, you’ll need 2 large eggs, beaten, and about 1 cup of dry breadcrumbs for coating and binding. Keep some extra breadcrumbs handy because you’ll want these to hold together firmly before frying.
The spicy Thousand Island sauce calls for:
- Mayonnaise – ½ cup
- Ketchup – 3 tablespoons
- Sweet pickle relish – 2 tablespoons
- Horseradish – 1 tablespoon, for a little kick
- Hot sauce – 1 teaspoon, or adjust to taste
- Worcestershire sauce – ½ teaspoon
- Smoked paprika – ¼ teaspoon for depth
Make sure your pickles are finely chopped and your horseradish is fresh or from a good jar, as these two really build the spicy note in your sauce.
Reuben Balls with Spicy Thousand Island Sauce That Wow in 5 Steps
Reuben Balls with Spicy Thousand Island Sauce that wow your taste buds in 5 easy stepsperfect for a bold flavorful snack
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Snack
- Cuisine: American
Ingredients
Instructions
Notes
Crafting Reuben Balls offers a fun twist on the classic sandwich. Crisp, golden spheres packed with corned beef, tangy sauerkraut, melty Swiss cheese, and paired with a spicy Thousand Island sauce make a perfect snack for game day or comfort food cravings.
How to Prepare Reuben Balls with Spicy Thousand Island Sauce
Let’s dive into the hands-on part. Start by combining your chopped corned beef, finely chopped sauerkraut, and Swiss cheese in a large mixing bowl. Add the beaten eggs to help bind everything together. You need to mix these gently but thoroughly so that the eggs coat every bit.
Next, sprinkle in half of your breadcrumbs and fold them into the mixture. You’re aiming for a sticky, moldable consistency—not too dry, but firm enough so the balls hold their shape when you form them.
Once mixed, cover the bowl and pop it in the fridge for at least 30 minutes. This resting helps everything set so the balls won’t fall apart while frying.
Now, shape your mixture into bite-sized balls, about 1 to 1 ½ inches in diameter. Roll each ball in the remaining breadcrumbs to get that crunchy outer layer that fries up beautifully.
For frying, heat oil in a deep pan or a deep fryer to 350°F (175°C). Don’t overcrowd the pan; fry the Reuben Balls in batches. Each batch should take about 3 to 4 minutes, turning occasionally so they get evenly golden brown. Drain them on paper towels once fried.
For the spicy Thousand Island sauce, whisk all the ingredients in a small bowl until smooth and combined. Adjust the hot sauce and horseradish to your heat preference, and keep this chilled until ready to serve.
Serve your Reuben Balls warm, with the spicy Thousand Island sauce on the side for dipping. Trust me, these disappear fast at any gathering.
Tips for Success with Reuben Balls with Spicy Thousand Island Sauce
Here are some quick tips to make your Reuben Balls stand out:
- Drain your sauerkraut well. Excess moisture makes the balls soggy and harder to form.
- Use fresh eggs for binding—they give you a much better hold and richness.
- Chill the mixture before shaping. It makes the difference between perfectly round balls and things falling apart in your fryer.
- Maintain oil temperature. If the oil isn’t hot enough, your balls will soak up grease and turn heavy.
- Try using panko breadcrumbs if you want an extra crisp coating.
- If you want less heat in the sauce, reduce horseradish or hot sauce. You can also add a pinch of sugar if the sauce feels too tangy.
Ingredient Notes and Substitutions
If you can’t find corned beef, leftover pastrami works well here. Just chop it finely to get the right texture. For the cheese, Gruyère makes a great substitute for Swiss, with a nuttier flavor and similar melt.
Sauerkraut’s tang is vital, but if you prefer milder, try fermenting cabbage or lightly pickled cabbage as an alternative.
If deep frying isn’t your thing, you can bake the balls: place them on a greased baking sheet, brush with a little oil, and bake at 400°F (200°C) for 15-20 minutes, turning halfway through. They won’t be as crispy but still tasty.
Your spicy Thousand Island sauce can be made ahead and stored in the fridge for up to a week. It’s also excellent as a spread on sandwiches if you have leftovers.
FAQ about Reuben Balls with Spicy Thousand Island Sauce
Can I make Reuben Balls ahead of time?
Yes, you can prepare the mixture and form the balls a day ahead. Keep them covered in the fridge. Just coat them with breadcrumbs and fry or bake just before serving for best texture.
What’s the best oil to use for frying Reuben Balls?
I recommend using a neutral oil with a high smoke point like vegetable, canola, or peanut oil. These oils fry evenly and won’t overpower your flavors.
How spicy is the Thousand Island sauce, and can I adjust it?
The sauce has a mild to medium heat level depending on how much horseradish and hot sauce you add. Feel free to scale those ingredients according to your taste. Start small if you’re unsure.
Can I freeze Reuben Balls before frying?
Definitely. After shaping and breadcrumb coating, freeze the balls on a tray until firm, then transfer them to a sealed container or bag. Fry directly from frozen, adding a minute or two to the cooking time.
Is there a vegetarian alternative for this recipe?
For a vegetarian version, consider substituting the corned beef with smoked or seasoned tempeh, and use dairy or plant-based Swiss cheese alternatives. The sauerkraut and sauce remain key flavor components.
