Reuben Balls Spicy Island

My friend Dan hosted a St. Patrick's Day party years ago and served traditional Reubens, but someone accidentally dropped a platter of assembled sandwiches. We laughed about the mess while picking at the delicious ingredients scattered everywhere. That night sparked an idea: what if we took all those same flavors and made them into something you could eat with one hand while holding a drink? These crispy little orbs became my go-to party appetizer after that.

I made these for my Super Bowl gathering last winter and watched them disappear in under ten minutes. My brother-in-law who claims to dislike sauerkraut ate six of them before asking what was inside. Sometimes the best way to convert skeptics is hiding the ingredients inside something fried and golden.

Ingredients

• 1 ½ cups cooked corned beef finely chopped: The corned beef provides that essential salty savory base. I like to chop it pretty fine so it distributes evenly throughout each ball.
• 1 cup sauerkraut well-drained and chopped: Squeeze out as much liquid as possible. Too much moisture makes the mixture hard to roll and can cause splattering during frying.
• 1 cup Swiss cheese shredded: Swiss melts beautifully and adds that distinctive nutty flavor that makes a Reuben taste like a Reuben.
• 4 oz cream cheese softened: This acts as the binder holding everything together while adding creaminess. Let it come to room temperature for easier mixing.
• 1 tbsp Dijon mustard: Adds just the right amount of tang and depth to complement the corned beef.
• ½ tsp black pepper: Freshly ground pepper makes a noticeable difference here.
• 1 cup all-purpose flour: The first layer of your breading station helps the egg adhere evenly.
• 2 large eggs: Beat these lightly before dipping for the most consistent coating.
• 1 ½ cups panko breadcrumbs: Panko creates that extra crispy exterior that stays crunchy even after the balls have cooled slightly.
• Vegetable oil for frying: You want about two inches of oil in your pan. Canola works perfectly fine.
• ½ cup mayonnaise: The base of your dipping sauce. Use a good quality mayo for the best flavor.
• 2 tbsp ketchup: Provides the classic Thousand Island sweetness and color.
• 1 tbsp dill pickle relish: Those little pops of pickle texture are non-negotiable for an authentic Thousand Island taste.
• 1 tsp prepared horseradish: This is what gives the sauce its signature kick. Adjust up or down based on your heat tolerance.
• 1 tsp hot sauce: Sriracha adds both heat and a hint of garlic flavor.
• ½ tsp smoked paprika: Adds a subtle smoky depth that makes the sauce taste more complex.
• ½ tsp garlic powder: Rounds out the sauce flavors and adds savory notes.

Instructions

Mix the filling:

In a large bowl combine the chopped corned beef sauerkraut Swiss cheese cream cheese Dijon mustard and black pepper. Mix until everything is evenly distributed and the cream cheese coats the other ingredients.

Form the balls:

Roll the mixture into 1-inch balls and place them on a parchment-lined tray. Pop the tray in the freezer for 20 minutes because cold mixture is so much easier to work with.

Set up your breading station:

Place flour in one shallow bowl beat eggs in a second bowl and pour panko breadcrumbs into a third bowl. Keep them in this order for smooth workflow.

Coat each ball:

Dip each ball first in flour then egg then press gently into the panko to coat thoroughly. Place back on the parchment paper while you heat the oil.

Heat the oil:

Pour about two inches of vegetable oil into a deep skillet or saucepan and heat to 350°F. If you do not have a thermometer drop a small piece of bread in the oil. It should sizzle immediately and turn golden in about 45 seconds.

Fry until golden:

Cook the balls in batches so you do not overcrowd the pan. Turn them occasionally for even browning. They are done when they are golden brown and crispy about 2 to 3 minutes per batch.

Drain and cool slightly:

Use a slotted spoon to transfer the fried balls to paper towels to drain. Let them cool for just a couple of minutes because the inside stays hot much longer than the outside.

Make the sauce:

Whisk together mayonnaise ketchup pickle relish horseradish hot sauce smoked paprika garlic powder and salt and pepper until completely smooth. Taste and adjust the seasonings to your preference.

Serve immediately:

Arrange the Reuben balls on a platter with the spicy Thousand Island sauce in a small bowl alongside. Watch them vanish.

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Last Thanksgiving my aunt asked if I could bring an appetizer and I showed up with three dozen of these. She called me the next day to say she had dreamed about them. Sometimes food just sticks with people like that.

Make-Ahead Magic

You can form and bread the balls up to 24 hours ahead of time. Just freeze them on the tray then transfer to a sealed container once they are firm. Fry them straight from frozen. They might need an extra minute in the oil but will taste just as good.

Baking Option

Not a fan of frying. Arrange the breaded balls on a baking sheet and spray lightly with cooking spray. Bake at 400°F for 15 to 18 minutes until golden and crispy. The texture will be slightly different but still very satisfying.

Serving Suggestions

These work beautifully alongside other finger foods at parties but they also make a surprisingly fun dinner with a simple green salad. The contrast between hot crispy balls and cool crisp greens is pretty perfect.

• Try serving with toothpicks for easy grabbing
• Keep the sauce on the side so guests can control how much they want
• These reheat surprisingly well in a 350°F oven for about 8 minutes

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Hope these become a new favorite in your appetizer rotation. They have certainly earned their place in mine.

Recipe FAQs

→ What gives Reuben balls their crispy texture?

The crispy texture comes from coating the balls in three steps: flour, beaten eggs, and panko breadcrumbs before frying, creating a golden crust.

→ Can I bake the balls instead of frying?

Yes, baking at 400°F (200°C) for 15–18 minutes offers a lighter alternative with a crisp exterior.

→ What ingredients create the spicy Thousand Island sauce?

The sauce blends mayonnaise, ketchup, dill pickle relish, horseradish, hot sauce, smoked paprika, garlic powder, salt, and pepper for a zesty kick.

→ Is it possible to substitute the corned beef?

Pastrami can be used as an alternative to corned beef for a different flavor profile.

→ How should I chill the balls before frying?

Place the formed balls on a parchment-lined tray and chill in the freezer for 20 minutes to help them firm up.

→ What equipment is recommended for preparing these bites?

You’ll need mixing bowls, shallow bowls for breading, a baking sheet or tray, a deep skillet or saucepan for frying, a slotted spoon, paper towels, and a whisk.