Reuben Balls Spicy Thousand Island

The smell of sauerkraut simmering on the stove always takes me back to my grandmother's tiny apartment, where she'd make Reubens the size of your head on Sunday afternoons. I never thought I'd see that classic sandwich transformed into something you could eat with toothpicks at a party, until a friend brought these golden orbs to a potluck last winter. Everyone stood around the kitchen island, popping them into their mouths and making those satisfied mmhmm noises that tell you you've found something special.

I made these for my Super Bowl gathering last February, and honestly, people were more excited about these than the actual game. My brother in law, who claims to hate anything with pickled cabbage, ate seven before I finally told him what was inside. Sometimes the best recipes are the ones that surprise people just as much as they delight them.

Ingredients

• 1 ½ cups cooked corned beef, finely chopped: leftover corned beef from a boiled dinner works perfectly here, or buy it sliced from the deli counter and give it a rough chop
• 1 cup sauerkraut, well drained and chopped: squeeze it between paper towels until no liquid comes out, or your balls will fall apart during frying
• 1 cup Swiss cheese, shredded: Swiss is classic but Gruyere adds a deeper nutty flavor if you want to elevate things slightly
• 4 oz cream cheese, softened: this acts as the glue holding everything together, so let it come to room temperature before mixing
• 1 tbsp Dijon mustard: adds that sharp bite that cuts through the rich cheese and meat
• ½ tsp black pepper: freshly ground makes a noticeable difference here
• 1 cup all purpose flour: for the first coating layer
• 2 large eggs: beat them with a tablespoon of water to help the breadcrumbs stick
• 1 ½ cups panko breadcrumbs: panko creates that shatteringly crispy exterior that regular breadcrumbs just cant achieve
• Vegetable oil, for frying: canola or peanut oil both work beautifully

• ½ cup mayonnaise: real mayonnaise, not miracle whip, makes all the difference in the sauce
• 2 tbsp ketchup: the sweet component that balances all the savory elements
• 1 tbsp dill pickle relish: chop it finer if the chunks are too large
• 1 tsp prepared horseradish: this is where the sneaky heat comes from
• 1 tsp hot sauce: sriracha adds complexity beyond just heat
• ½ tsp smoked paprika: gives the sauce a gorgeous reddish orange color
• ½ tsp garlic powder: a subtle backbone that makes everything taste more cohesive
• Salt and pepper, to taste: remember the corned beef is already salty, so go easy

Instructions

Mix the filling:

In a large bowl, combine the chopped corned beef, sauerkraut, Swiss cheese, cream cheese, Dijon mustard, and black pepper. Use your hands to mix everything until it's evenly combined and starting to hold together slightly.

Form and chill:

Roll the mixture into 1-inch balls, about the size of a walnut, and arrange them on a parchment lined baking sheet. Pop them in the freezer for 20 minutes until firm but not rock hard.

Set up your breading station:

Place flour in one shallow bowl, beat the eggs with a splash of water in a second bowl, and pour the panko into a third. Line them up in that order so you can work efficiently from left to right.

Coat the balls:

Working with about six balls at a time, roll each one in flour until fully coated, shake off the excess, then dip in the egg mixture. Finally, press them into the panko, making sure the crumbs stick all the way around and press gently to help them adhere.

Heat the oil:

Pour about 2 inches of vegetable oil into a deep skillet or Dutch oven and clip on a thermometer. Heat to 350°F, or until a pinch of flour sizzles immediately when dropped in.

Fry until golden:

Carefully lower about six balls into the hot oil and fry for 2 to 3 minutes, turning them gently with a slotted spoon until they're evenly golden brown. Transfer to a wire rack or paper towel lined plate.

Whisk the sauce:

In a small bowl, whisk together the mayonnaise, ketchup, pickle relish, horseradish, hot sauce, smoked paprika, garlic powder, salt, and pepper until smooth. Taste and adjust the heat level to your liking.

Serve warm:

Arrange the Reuben balls on a platter with the sauce in a small bowl for dipping. They're best within 30 minutes of frying, but leftovers reheat beautifully in a 375°F oven for about 8 minutes.

Save

These have become my go to contribution whenever someone says bring an appetizer, and I've watched them convert multiple self proclaimed sauerkraut skeptics over the past year. Food that brings people together, even the reluctant ones, is always worth making.

Make Ahead Strategy

You can form the mixture into balls and freeze them raw for up to a month. When you're ready to fry, let them thaw in the refrigerator for about 30 minutes, then proceed with the breading steps. The sauce also keeps beautifully in the fridge for a week, and the flavors actually meld together more over time.

Baking Option

Arrange the breaded balls on a parchment lined baking sheet and spray them lightly with cooking oil spray. Bake at 400°F for 15 to 18 minutes, flipping halfway through, until golden and crisp. They won't be quite as crunchy as fried, but they're still delicious and significantly less hands on during party time.

Serving Suggestions

These disappear fastest when served alongside other finger foods like potato skins or chicken wings. The sauce also works beautifully as a sandwich spread the next day if you have leftovers. Set out small cocktail napkins because things can get messy.

• Double the sauce recipe if you're serving a crowd
• Keep the balls warm in a 200°F oven if frying in batches
• Consider garnishing with fresh parsley or chives for color

Save

I hope these become a new favorite in your appetizer rotation. There's something deeply satisfying about taking familiar flavors and making them feel fresh and exciting again.

Recipe FAQs

→ What is the best way to ensure the balls hold together?

Chilling the formed balls in the freezer for about 20 minutes firms them up and helps maintain their shape during frying.

→ Can these be baked instead of fried?

Yes, baking at 400°F (200°C) for 15–18 minutes is a lighter alternative and still yields a crispy exterior.

→ What can I substitute for corned beef?

Pastrami makes a flavorful substitute, offering a slightly different but still savory profile.

→ How spicy is the Thousand Island sauce?

The sauce has a mild heat from hot sauce and horseradish, balanced by creamy mayonnaise and smoky paprika for depth.

→ What kind of oil is best for frying?

Use a neutral oil with a high smoke point, such as vegetable or canola oil, heated to 350°F (175°C) for optimal frying.