Reuben Balls Spicy Thousand Island

I discovered these at a Super Bowl party years ago when someone brought what looked like ordinary appetizers. One bite in and I was hunting down the host for the recipe. Now they are the first thing to disappear at every gathering.

My sister requested these for her birthday instead of cake last year. We stood around the kitchen counter eating them fresh from the oil, burning our fingers and not caring one bit.

Ingredients

• Corned beef: Finely chopped is key here so the balls hold together nicely
• Sauerkraut: Squeeze it thoroughly between paper towels to remove excess moisture
• Swiss cheese: Shred it yourself for better melting than pre-shredded bags
• Cream cheese: Acts as the binder that keeps everything from falling apart
• Dijon mustard: Adds that classic Reuben tang we all know and love
• Panko breadcrumbs: Create that irresistible crunch that makes these addictive
• Mayonnaise: Use real mayo for the sauce, not Miracle Whip
• Horseradish and hot sauce: Transform ordinary Thousand Island into something special

Instructions

Mix the filling:

Combine corned beef, drained sauerkraut, Swiss cheese, cream cheese, Dijon, and pepper in a large bowl until everything is evenly distributed

Form and chill:

Roll the mixture into 1-inch balls and freeze for 20 minutes so they hold their shape during frying

Set up breading station:

Place flour in one shallow bowl, beaten eggs in a second, and panko in a third for the coating process

Coat the balls:

Dip each chilled ball first in flour, then egg, then press gently into panko to coat completely

Heat the oil:

Warm 2 inches of vegetable oil to 350 degrees Fahrenheit in a deep skillet or heavy saucepan

Fry until golden:

Cook the balls in batches for 2 to 3 minutes, turning occasionally until they are evenly browned and crispy

Make the sauce:

Whisk together mayonnaise, ketchup, relish, horseradish, hot sauce, smoked paprika, garlic powder, salt, and pepper until smooth

Serve immediately:

Plate the warm balls alongside the spicy Thousand Island sauce for dipping

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These became my go-to contribution for every potluck after three separate friends texted me the next day asking for the recipe. Something about that familiar Reuben flavor in such a fun format just makes people happy.

Make Ahead Magic

You can form and bread the balls up to 24 hours in advance. Keep them covered in the refrigerator on a parchment lined baking sheet. Fry them just before serving for the freshest crunch.

Frying Temperature Tips

An instant read thermometer takes the guesswork out of deep frying. If you do not have one, drop a small cube of bread into the oil. It should sizzle immediately and turn golden in about 45 seconds when the oil is ready.

Serving Suggestions

These reheat surprisingly well in a 375 degree Fahrenheit oven for about 8 minutes. Pair with other handheld appetizers for a party spread.

• Consider making a double batch because they vanish fast
• Offer toothpicks for easy serving at cocktail parties
• Keep the sauce on the side so guests control the amount

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Watch these become the most requested dish in your entertaining repertoire.

Recipe Questions & Answers

→ What type of cheese works best in these balls?

Swiss cheese provides a mild, nutty flavor that melts well, complemented by cream cheese for creaminess.

→ Can these be baked instead of fried?

Yes, baking at 400°F for 15–18 minutes offers a lighter option with a crisp exterior.

→ How is the spicy dipping sauce prepared?

It combines mayonnaise, ketchup, dill pickle relish, horseradish, hot sauce, smoked paprika, and garlic powder for a zesty punch.

→ What alternative meats can be used?

Pastrami can substitute corned beef to offer a different flavor profile while maintaining texture.

→ How long should the balls chill before breading?

Chill the formed balls in the freezer for 20 minutes to help them firm up and maintain shape during frying.