Introduction

These Easy Reuben Balls are a fun and flavorful twist on the classic Reuben sandwich. Crispy on the outside with a savory filling of corned beef, sauerkraut, and Swiss cheese, they pair perfectly with a spicy Thousand Island dip. They make a fantastic appetizer or party snack that’s sure to impress.

A white plate holds several golden brown fried balls with a crispy texture on the outside, each topped with small green chopped herbs. One ball is cut open, showing gooey melted white cheese mixed with bits of meat inside. An orange creamy sauce is being drizzled from above, dripping down the cut ball and pooling on the plate around it. Beneath the balls is a thin layer of shredded purple and white cabbage. In the center of the plate is a small white bowl filled with the same orange sauce. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked corned beef, finely chopped
1 cup sauerkraut, well-drained and squeezed dry
1 ½ cups shredded Swiss cheese
4 oz cream cheese, softened
1 tsp Dijon mustard
½ tsp garlic powder
½ tsp onion powder
Salt and black pepper to taste
1 cup all-purpose flour
2 large eggs, beaten
1 ½ cups panko breadcrumbs
Vegetable oil for frying
½ cup mayonnaise
2 tbsp ketchup
1 tbsp sweet pickle relish
1 tsp hot sauce
½ tsp smoked paprika
1 tsp Worcestershire sauce
1 tsp minced onion or onion powder
Salt and pepper to taste

Instructions

Step 1: In a large bowl, mix the chopped corned beef, drained sauerkraut, Swiss cheese, cream cheese, Dijon mustard, garlic powder, onion powder, salt, and black pepper until well combined.
Step 2: Chill the mixture in the fridge for 30–45 minutes until firm enough to shape.
Step 3: Roll the mixture into 1 to 1.5-inch balls using your hands or a cookie scoop.
Step 4: Set up a dredging station with flour in one bowl, beaten eggs in another, and panko breadcrumbs in a third.
Step 5: Roll each ball in flour, then dip in egg, and coat with panko breadcrumbs. For extra crunch, you can repeat the egg and breadcrumb steps.
Step 6: Heat 2 inches of vegetable oil in a pot to 350°F (175°C). Fry the balls in batches for 2–3 minutes until golden brown and crisp.
Step 7: Remove the balls with a slotted spoon and drain on paper towels.
Step 8: For the dip, whisk together mayonnaise, ketchup, sweet pickle relish, hot sauce, smoked paprika, Worcestershire sauce, and onion powder. Season with salt and pepper to taste.
Step 9: Serve the Reuben Balls hot with the spicy Thousand Island dip on the side.

Tips & Variations

Chill the mixture before rolling to make shaping easier and cleaner.
Squeeze the sauerkraut as dry as possible to prevent the balls from falling apart.
For a healthier alternative, bake or air fry the Reuben Balls instead of deep frying.
Double the dip ingredients for extra sauce if you love dipping.
Add a pinch of cayenne pepper to the dip for more heat.

Storage

Store leftover Reuben Balls in an airtight container in the refrigerator for up to 3 days. Reheat them in a preheated oven at 350°F (175°C) for about 10 minutes to maintain their crispiness. The dip can be stored separately in the fridge for up to one week.

How to Serve

A close-up image shows crispy fried balls with a golden brown, crunchy outer layer sprinkled with small green herbs on top. One of the balls is cut open, revealing melted white cheese mixed with soft brown meat inside. The balls sit on shredded purple and white cabbage on a white plate. A creamy orange sauce is dripping from a spoon onto one open ball, pooling on the cabbage below. In the background, a white bowl is filled with the same creamy orange sauce with a swirl on top, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these Reuben Balls ahead of time?

Yes, you can prepare the mixture and form the balls a day ahead; keep them covered in the fridge. Fry just before serving for best texture and flavor.

What can I use instead of panko breadcrumbs?

If you don’t have panko, regular breadcrumbs will work, though the coating may be less crispy. For a gluten-free option, use gluten-free breadcrumbs or crushed cornflakes.