Reuben Balls Recipe with Spicy Thousand Island Sauce

So, you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same.
And let’s be honest—sometimes you just want to eat something that tastes like it came from a fancy pub, without having to change out of your sweatpants. Enter: Reuben Balls. They’re crispy, cheesy, tangy little flavor bombs that give you all the Reuben sandwich vibes but in bite-sized, pop-’em-like-popcorn form. Plus, there’s a spicy Thousand Island sauce that will make you question every boring condiment in your fridge.

Why This Recipe is Awesome?

• It’s idiot-proof. Even I didn’t mess it up, and I once burned water.
• Perfect for parties, game nights, or “I just feel like eating 12 of these in one sitting” moments.
• You get all the flavors of a classic Reuben—corned beef, Swiss cheese, sauerkraut—without having to commit to a whole sandwich.
• The sauce. Dear sweet mayo-based goodness, the sauce is so good you’ll want to put it on everything (don’t say I didn’t warn you).
• You can make them ahead of time and freeze them, so they’re ready for those midnight snack emergencies.

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Ingredients

For the Reuben Balls:

• 2 cups chopped corned beef (store-bought or leftover—either works, we’re not judging)
• 1 cup shredded Swiss cheese (yes, Swiss. Don’t get wild with cheddar here… unless you really want to)
• 1 cup sauerkraut, drained and patted dry (super important or you’ll have soggy sadness)
• 8 oz cream cheese, softened (aka: the glue holding this dream together)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste (don’t overdo the salt—corned beef already has its salt game strong)
• 2 cups panko breadcrumbs
• 2 eggs, beaten
• 1 cup all-purpose flour
• Oil for frying (vegetable or canola works best—this is not the time for extra virgin olive oil)

For the Spicy Thousand Island Sauce:

• ½ cup mayonnaise (real stuff, not the “light” one that tastes like disappointment)
• 2 tablespoons ketchup
• 1 tablespoon pickle relish
• 1–2 teaspoons hot sauce (more if you’re a spice junkie)
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder

Step-by-Step Instructions

1. Mix the magic. In a big bowl, combine corned beef, Swiss cheese, sauerkraut, cream cheese, garlic powder, onion powder, salt, and pepper. Mix until it becomes a chunky, glorious paste.
2. Shape it up. Roll the mixture into 1-inch balls. If your hands get sticky, just dampen them a bit—no one likes wrestling with goo.
3. Get the coating ready. Set up your breading station: flour in one bowl, beaten eggs in another, panko in the last. It’s like a tiny assembly line of happiness.
4. Coat those beauties. Roll each ball in flour, dip in egg, then coat with panko. Pro tip: Press the panko on gently so it sticks better.
5. Chill out. Pop the coated balls in the fridge for 20–30 minutes. This helps them hold their shape when frying.
6. Fry time. Heat oil in a deep skillet or fryer to about 350°F (175°C). Fry the balls in batches until golden brown—around 3–4 minutes. Don’t overcrowd or you’ll end up with sad, soggy balls.
7. Drain & admire. Place on paper towels to drain excess oil. Try not to eat them all immediately.
8. Sauce it up. In a bowl, mix mayo, ketchup, pickle relish, hot sauce, smoked paprika, and garlic powder. Taste-test… then “accidentally” eat 3 spoonfuls.
9. Serve & devour. Plate the Reuben Balls with the spicy sauce, grab a cold drink, and try to share.

Common Mistakes to Avoid

• Skipping the sauerkraut draining. You’ll get mushy, waterlogged balls. No one wants that.
• Frying too hot. You’ll end up with burnt outsides and cold insides—basically the culinary version of betrayal.
• Not chilling before frying. Skipping this step means your balls might fall apart in the oil like a sad cooking fail video.
• Forgetting to season. Yes, corned beef is salty, but the cheese and breadcrumbs still need a little help.

Alternatives & Substitutions

• Corned beef swap: Not a corned beef fan? Try pastrami for a smokier vibe or shredded rotisserie chicken for a totally different flavor.
• Cheese choice: Swiss is classic, but Gruyère or provolone could work if you want to get fancy.
• Sauce variation: Not into spice? Skip the hot sauce. Want more kick? Add horseradish and watch your sinuses thank you.
• Baking instead of frying: Sure, it’s healthier. Bake at 400°F (200°C) for 15–18 minutes, but you’ll lose some crispiness. Your call.

FAQs

Q: Can I make these ahead of time?

A: Absolutely. Shape and bread them, then freeze. Fry straight from frozen—just add 1–2 extra minutes to cook time.

Q: Can I air fry them?

A: Yep! 375°F (190°C) for about 10 minutes, shaking halfway through. Crispier than baking, less messy than frying.

Q: Do I have to use panko?

A: No, but regular breadcrumbs won’t give you the same crunch. And crunch is life.

Q: Can I make them gluten-free?

A: Totally. Use gluten-free flour and breadcrumbs, and double-check your sauces.

Q: Can I make the sauce ahead?

A: Yes—just store in the fridge for up to a week. But good luck not eating it before then.

Q: Is this a low-calorie snack?

A: Hahaha… no. But it’s high in joy, and that counts for something.

Related Recipe:

• Pickled Eggs with Apple Cider Vinegar Recipe
• Grilled Cheeseburger Wraps | Easy Recipe
• Crispy Crab Rangoon Recipe | Easy Appetizer

Final Thoughts

There you go—Reuben Balls with Spicy Thousand Island Sauce. Crispy on the outside, melty and tangy on the inside, with a dipping sauce that might just become your new obsession. Perfect for impressing guests, treating yourself, or making a Tuesday night feel like a party.