Go Back
–+ servings
Reuben Balls

Crispy Reuben Balls with Zesty Thousand Island Dip

These Reuben Balls bring the classic flavors of a Reuben sandwich into crispy, cheesy bites, perfect for gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 45 minutes
Total Time 1 hour 20 minutes
Servings: 6 balls
Course: Appetizers
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 cup corned beef Substitution: Pastrami for a smoky twist.
  • 1 cup sauerkraut Drain and squeeze to remove excess liquid.
  • 1 cup Swiss cheese Substitution: Gruyère or provolone.
  • 4 oz cream cheese No substitution required if used in small amounts.
  • 1 tbsp Dijon mustard Alternative: Spicy brown mustard.
  • 1 tsp garlic powder Use fresh garlic sparingly as substitute.
  • 1 tsp onion powder Fresh onion can be used; chop finely.
For Dredging and Coating
  • 1 cup all-purpose flour Substitution: Gluten-free flour blend.
  • 2 eggs Aquafaba can be used as a vegan substitute.
  • 1 cup panko breadcrumbs Regular breadcrumbs or crushed crackers as alternatives.
For Frying
  • 2 cups vegetable oil Use oils with high smoke points.
For the Spicy Thousand Island Dip
  • 1 cup mayonnaise
  • 1 tbsp ketchup
  • 1 tbsp sweet relish
  • 1 tsp hot sauce
  • 1 tsp smoked paprika
  • 1 tsp Worcestershire sauce
  • 1 tbsp minced onion

Equipment

  • Mixing Bowl
  • Frying pan
  • Slotted spoon
  • thermometer
  • Baking sheet
  • shallow bowls

Method
 

Preparation
  1. Mix the filling: Combine corned beef, sauerkraut, Swiss cheese, cream cheese, Dijon mustard, garlic powder, and onion powder in a bowl.
  2. Chill the mixture: Cover and refrigerate for 30-45 minutes.
  3. Shape the balls: Roll into 1 to 1.5-inch balls and space them on parchment paper.
  4. Prepare the dredging station: Set up bowls with flour, beaten eggs, and panko breadcrumbs.
  5. Bread the balls: Coat balls in flour, then egg, then breadcrumbs; consider double-dipping.
  6. Heat the oil: Heat vegetable oil to 350°F (175°C).
  7. Fry the balls: Fry until golden brown, about 2-3 minutes.
  8. Drain the balls: Remove with a slotted spoon and drain on paper towels.
  9. Make the dip: Whisk dip ingredients together and chill.
  10. Serve and Enjoy: Serve the Reuben Balls hot with the dip.

Nutrition

Serving: 1ballCalories: 150kcalCarbohydrates: 10gProtein: 5gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 300mgPotassium: 140mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

Chill the mixture for best shaping results and properly drain sauerkraut to prevent watery filling.

Tried this recipe?

Let us know how it was!