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Easy Reuben Balls with Spicy Thousand Island Dip Recipe

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4.6 from 86 reviews

These Easy Reuben Balls are a deliciously crispy appetizer featuring a flavorful mixture of corned beef, sauerkraut, Swiss cheese, and cream cheese. They’re breaded and deep-fried to golden perfection and served with a spicy Thousand Island dip that adds a tangy and zesty complement. Perfect for parties or game day snacks.

Ingredients

Reuben Balls

  • 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

Spicy Thousand Island Dip

  • 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

  1. Mix Filling: In a large bowl, combine the chopped corned beef, well-drained sauerkraut, shredded Swiss cheese, softened cream cheese, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Stir until all ingredients are thoroughly mixed into a consistent filling.
  2. Chill Mixture: Place the mixture in the refrigerator and chill for 30 to 45 minutes. This will firm up the mixture, making it easier to shape into balls.
  3. Shape Balls: Using your hands or a cookie scoop, roll the chilled mixture into 1 to 1.5-inch diameter balls, ensuring they are compact and uniform in size for even cooking.
  4. Prepare Dredging Station: Set up three bowls — one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs. This will be used for coating the balls before frying.
  5. Coat Reuben Balls: Roll each ball first in the flour, then dip into the beaten eggs, and finally coat in the panko breadcrumbs. For extra crunch, optionally repeat the egg and breadcrumb coating steps once more.
  6. Heat Oil: Pour vegetable oil into a deep pot to a depth of about 2 inches and heat to 350°F (175°C), ensuring it maintains this temperature for proper frying.
  7. Fry Balls: Fry the breaded Reuben Balls in batches to avoid overcrowding, cooking each batch for 2 to 3 minutes until they are golden brown and crisp on the outside.
  8. Drain: Use a slotted spoon to remove the fried balls and place them on paper towels to drain excess oil and keep them crispy.
  9. Make Dip: In a bowl, whisk together mayonnaise, ketchup, sweet pickle relish, hot sauce, smoked paprika, Worcestershire sauce, minced onion or onion powder, salt, and black pepper until smooth and well combined.
  10. Serve: Serve the hot Reuben Balls alongside the spicy Thousand Island dip for dipping and enjoy immediately for the best texture and flavor.

Notes

  • Ensure sauerkraut is well-drained and squeezed dry to avoid soggy Reuben Balls.
  • Chilling the mixture is essential to help the balls hold their shape during frying.
  • Maintain oil temperature at 350°F to ensure even cooking and prevent greasy results.
  • Use a deep-frying thermometer for accuracy when heating the oil.
  • For a gluten-free version, substitute with gluten-free flour and breadcrumbs.
  • Leftover Reuben Balls can be reheated in an oven or air fryer to regain crispiness.

Find it online: https://crispcharm.com/easy-reuben-balls-with-spicy-thousand-island-dip-recipe/