Dinner

Reuben Balls with Spicy Thousand Island Dipping Sauce Recipe

ByMatteo Rossi February 19, 2026February 19, 2026

Introduction

Reuben Balls are a fun and flavorful twist on the classic Reuben sandwich, perfect for parties or snacks. These crispy, cheesy bites combine tender corned beef, tangy sauerkraut, and Swiss cheese, served with a spicy Thousand Island dipping sauce that packs a delicious punch.

The image shows a close-up of round, golden-brown fried balls with a crispy texture on the outside. One ball is broken open in front, revealing a gooey, creamy yellow cheese inside with small pieces of red and purple bits mixed in. The fried balls are arranged on a white plate placed on a white marbled surface, and in the back, there is a white ramekin filled with light brown dipping sauce. A woman's hand is holding one of the balls dipped into the sauce, with cheese stretching from the ball to the broken one. The lighting is warm and inviting, highlighting the crunchy surface and creamy filling. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup chopped corned beef
1 cup drained sauerkraut
1 cup shredded Swiss cheese
4 oz cream cheese, softened
1 cup rye breadcrumbs
1 cup all-purpose flour
2 large eggs, beaten
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
Vegetable oil for frying or spray for air frying
½ cup mayonnaise
2 tablespoons ketchup
1 tablespoon prepared horseradish
1 teaspoon hot sauce
1 tablespoon sweet relish
¼ teaspoon smoked paprika
Pinch of salt

Instructions

Step 1: In a large bowl, combine chopped corned beef, drained sauerkraut, shredded Swiss cheese, softened cream cheese, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until well blended.
Step 2: Form the mixture into walnut-sized balls and place them on a baking sheet. Chill in the refrigerator for at least 30 minutes to firm up.
Step 3: Prepare three bowls: one with all-purpose flour, one with beaten eggs, and one with rye breadcrumbs. Dredge each ball first in flour, then dip in egg, and finally coat with rye breadcrumbs.
Step 4: Heat vegetable oil to 350°F in a skillet or fryer. Fry the Reuben balls in batches for 3–4 minutes until golden brown and crispy. Remove and drain on paper towels. For air frying, cook at 400°F for 10 minutes, flipping halfway through.
Step 5: To make the spicy Thousand Island dipping sauce, mix mayonnaise, ketchup, prepared horseradish, hot sauce, sweet relish, smoked paprika, and a pinch of salt in a small bowl. Chill until ready to serve alongside the Reuben balls.

Tips & Variations

For extra crispiness, double coat the Reuben balls by repeating the flour, egg, and breadcrumb steps before frying.
Try adding a touch of caraway seeds to the mixture for a traditional rye bread flavor.
Use a blend of different cheeses like Gruyère for a richer taste.
If you prefer a milder sauce, reduce or omit the hot sauce and horseradish.

Storage

Store leftover Reuben balls in an airtight container in the refrigerator for up to 3 days. Reheat them in an oven or air fryer to retain their crispiness. The dipping sauce can be refrigerated separately for up to a week. Avoid microwaving the balls to prevent sogginess.