Reuben Balls Spicy Thousand

The idea hit me during a Super Bowl party years ago when I watched guests awkwardly trying to eat towering Reuben sandwiches while balancing plates on their laps. I thought, why not take everything people love about that sandwich and make it bite-sized? The first batch disappeared so fast that I barely got to taste one, and now they're the most requested appetizer at every gathering I host.

I made these for my dad's birthday last year, and he kept sneaking into the kitchen to grab them fresh out of the fryer. We ended up standing around the stove together, eating them with burnt fingers and laughing about how the kitchen smelled like a New York deli. Sometimes the best memories happen while you're supposed to be hosting a proper party.

Ingredients

• 1 ½ cups cooked corned beef, finely chopped: The beef needs to be cut small enough to blend smoothly but still provide those savory bites of meatiness
• 1 cup sauerkraut, well-drained and chopped: Excess moisture will make the balls fall apart, so squeeze it thoroughly in paper towels
• 1 cup Swiss cheese, shredded: Swiss melts beautifully and provides that classic nutty flavor that defines a Reuben
• 4 oz (115 g) cream cheese, softened: This is the binder that holds everything together while adding rich creaminess
• 1 tbsp Dijon mustard: Adds just the right sharp kick to cut through all the rich ingredients
• ½ tsp black pepper: Freshly cracked makes a noticeable difference in the final flavor
• 1 cup all-purpose flour: Creates the first layer of coating that helps the egg adhere properly
• 2 large eggs: Beat them thoroughly to ensure even coverage on every ball
• 1 ½ cups panko breadcrumbs: Panko creates that restaurant-style crunch that regular breadcrumbs can't achieve
• Vegetable oil, for frying: You need enough depth to submerge the balls completely
• ½ cup mayonnaise: The creamy base for your dipping sauce
• 2 tbsp ketchup: Provides the classic sweet-tangy foundation
• 1 tbsp dill pickle relish: Drain this well too, or your sauce will be too thin
• 1 tsp prepared horseradish: This is where the heat starts to build
• 1 tsp hot sauce: Sriracha works perfectly but whatever you have in your fridge will do
• ½ tsp smoked paprika: Adds depth and a beautiful reddish hue to the sauce
• ½ tsp garlic powder: Rounds out all the flavors with savory undertones
• Salt and pepper, to taste: Remember the corned beef is already salty, so go easy

Instructions

Make the filling mixture:

Combine the chopped corned beef, drained sauerkraut, Swiss cheese, cream cheese, Dijon mustard, and black pepper in a large bowl. Mix with your hands until everything is evenly distributed and the mixture holds together when squeezed.

Form and chill the balls:

Scoop tablespoon-sized portions and roll them into tight 1-inch balls, placing them on a parchment-lined tray. Freeze for 20 minutes because cold balls hold their shape much better during the frying process.

Set up your breading station:

Arrange three shallow bowls with flour in the first, beaten eggs in the second, and panko breadcrumbs in the third. This assembly line approach keeps everything organized and prevents cross-contamination between bowls.

Coat each ball completely:

Roll each chilled ball first in flour, shaking off excess, then dip in egg until coated, and finally press into panko until thoroughly covered. Place finished balls back on the parchment-lined tray.

Heat your frying oil:

Pour 2 inches of vegetable oil into a deep skillet or saucepan and heat to 350°F. If you don't have a thermometer, drop a small piece of bread into the oil, it should sizzle immediately and turn golden brown in about 30 seconds.

Fry to golden perfection:

Carefully add balls in batches, frying for 2-3 minutes until golden brown all over. Turn them gently with a slotted spoon or spider to ensure even browning, then drain on paper towels.

Whisk together the sauce:

Combine mayonnaise, ketchup, pickle relish, horseradish, hot sauce, smoked paprika, garlic powder, salt, and pepper in a small bowl. Whisk until completely smooth and let it sit for at least 10 minutes to allow flavors to meld.

Serve them up while hot:

Arrange the crispy Reuben balls on a platter with the spicy Thousand Island sauce in a small bowl alongside. Watch them disappear within minutes.

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These became a holiday tradition in our house after my sister accidentally ate six before dinner was even served. Now we always double the batch because everyone hovers around the kitchen waiting for them to come out of the fryer. The house smells like sauerkraut and frying oil, which somehow feels cozy and festive.

Getting That Perfect Crunch

I've learned that panko breadcrumbs are non-negotiable for that shatteringly crispy exterior that restaurant appetizers always seem to have. Regular breadcrumbs just get soggy too quickly. The extra step of pressing the balls firmly into the panko makes all the difference between a good result and a great one.

Make-Ahead Magic

You can form and bread the balls up to 24 hours ahead, then store them layered between parchment paper in the refrigerator. Bring them to room temperature for about 15 minutes before frying, which helps them cook more evenly and prevents the center from staying cold while the outside gets too brown.

Sauce Customization

Everyone seems to have their own opinion about how spicy the sauce should be, so I usually make a double batch and adjust the heat level halfway through. The sauce actually keeps well in the refrigerator for up to a week and is fantastic on burgers or as a sandwich spread too.

• Taste and adjust your sauce after it sits for 10 minutes, as flavors intensify
• Transfer extra sauce to a small squeeze bottle for easy serving
• Make extra sauce because guests will definitely ask to take some home

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Hope these bring as much joy to your table as they have to mine over the years.

Recipe FAQs

→ What makes Reuben balls different from classic sandwiches?

Reuben balls transform classic sandwich ingredients into bite-sized, fried morsels combining corned beef, sauerkraut, cheeses, and spices for a crispy snack.

→ How do I achieve crispy Reuben balls?

Coating the balls in flour, egg wash, and panko breadcrumbs, then frying at 350°F ensures a crunchy golden crust while keeping the inside tender.

→ Can I bake Reuben balls instead of frying?

Yes. Baking at 400°F for 15–18 minutes offers a lighter alternative with a slightly less crispy but still flavorful texture.

→ What ingredients create the spicy Thousand Island sauce?

The sauce combines mayonnaise, ketchup, dill pickle relish, horseradish, hot sauce, smoked paprika, and garlic powder for a tangy, spicy dipping experience.

→ Any tips for prepping Reuben balls ahead of time?

Chilling the formed balls in the freezer for about 20 minutes before breading helps them hold their shape during frying.

→ Can I substitute corned beef with other meats?

Yes, using pastrami instead of corned beef provides a flavorful twist while maintaining the classic taste profile.