Name: Reuben Balls with Spicy Thousand Island Dipping Sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup finely chopped corned beef; 1 cup shredded Swiss cheese; 1/2 cup drained sauerkraut; 4 oz cream cheese, softened; 1/2 tsp garlic powder; 1/4 tsp black pepper; 1/2 cup all-purpose flour; 2 large eggs, beaten; 1 cup breadcrumbs (panko preferred); 2 cups vegetable oil, for frying; 1/2 cup Thousand Island dressing; 1 tbsp sriracha sauce

Imagine all the crave-worthy flavors of a classic Reuben sandwich, rolled into a crispy, cheesy bite-sized snack. That’s exactly what you get with these Reuben Balls—golden brown on the outside with melty Swiss cheese, tender corned beef, and zesty sauerkraut tucked inside. And when you dunk them in a spicy Thousand Island dipping sauce? Pure magic.

These Reuben Balls are the ultimate game-day snack, party appetizer, or indulgent finger food for your next family night. Whether you’re serving them up for guests or keeping them all to yourself, you’ll love how quickly they disappear once that cheesy center hits the plate.

Why You’ll Love This Reuben Balls with Spicy Thousand Island Dipping Sauce

These Reuben Balls check all the boxes for a flavor-packed appetizer. They deliver:

That perfect crispy crunch on the outside
A gooey, cheesy, tangy center
Familiar Reuben flavors, reinvented in a snackable form
Easy prep with pantry-friendly ingredients
Major crowd-pleaser vibes with a spicy dip that elevates every bite

Plus, you can prep them ahead and freeze for last-minute guests or cravings.

Preparation Phase & Tools to Use

To get started on the right foot, here are the essential tools and why each one matters:

Mixing Bowl: For combining the corned beef, sauerkraut, and cheese mixture evenly.
Food Processor or Knife: You’ll want finely chopped ingredients for smooth texture. A food processor makes it quick.
Cookie Scoop or Hands: To shape your Reuben Balls evenly—uniform size helps with consistent cooking.
Shallow Bowls: Ideal for setting up your dredging station (flour, egg, breadcrumbs).
Deep Fryer or Heavy Skillet: Ensures even, golden frying. Oil temperature control is key to prevent soggy spots.
Wire Rack with Paper Towels: Allows excess oil to drain without trapping steam—you get that golden, crisp bite every time.

Prep these tools in advance and your Reuben Ball process will roll smoothly from start to finish.

Ingredients for the Reuben Balls with Spicy Thousand Island Dipping Sauce

Corned Beef: The heart of a Reuben. Chop it finely for even bites in every ball.
Swiss Cheese: Adds melty, nutty richness that plays perfectly with the beef.
Sauerkraut: Tangy crunch that brightens the flavor and cuts through the richness.
Cream Cheese: Helps bind the filling and adds a creamy contrast.
Garlic Powder: For a warm, savory kick.
Black Pepper: A pinch rounds out the savory mix.
All-Purpose Flour, Eggs, and Breadcrumbs: For the classic triple-dredge that gives that golden, crisp coating.
Oil for Frying: Choose a neutral oil with a high smoke point like vegetable or canola.
Thousand Island Dressing + Sriracha: The spicy dipping sauce takes it over the top.

How To Make the Reuben Balls with Spicy Thousand Island Dipping Sauce

Step 1: Mix the Filling

Combine chopped corned beef, Swiss cheese, drained sauerkraut, softened cream cheese, garlic powder, and black pepper in a bowl. Mix until evenly incorporated and firm.

Step 2: Chill the Mixture

Cover the bowl and refrigerate for 30 minutes. This helps firm up the mixture so it’s easier to roll.

Step 3: Form the Balls

Using your hands or a cookie scoop, roll the chilled mixture into uniform balls—about 1.5 inches in diameter. Place on a parchment-lined tray.

Step 4: Dredge and Coat

Set up a dredging station with shallow bowls of flour, beaten eggs, and breadcrumbs. Roll each ball in flour, dip in egg, then coat in breadcrumbs. Ensure full coverage for that perfect crisp.

Step 5: Fry to Perfection

Heat oil in a deep fryer or heavy skillet to 350°F (175°C). Fry the balls in batches for 3-4 minutes until golden brown. Drain on a wire rack lined with paper towels.

Step 6: Make the Dipping Sauce

Mix Thousand Island dressing with a touch of sriracha. Adjust spice to taste. Garnish with chopped parsley for flair.

How to Serve and Store Reuben Balls

Serve these golden bites hot with the spicy Thousand Island sauce on the side. They’re excellent for dipping and even better shared.

For storing, place any cooled leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them in an oven or air fryer at 350°F for 8-10 minutes to bring back the crunch.

You can also freeze uncooked, breaded Reuben Balls. Lay them out on a tray, freeze until solid, then transfer to a freezer bag. Fry straight from frozen—just add an extra minute or two.

Frequently Asked Questions

Can I bake these instead of frying?

Yes! Place them on a parchment-lined baking sheet, spray lightly with oil, and bake at 400°F for 15-18 minutes until golden.

Can I use pastrami instead of corned beef?

Absolutely. Pastrami works just as well and gives a slightly smokier flavor.

What’s the best way to drain sauerkraut?

Wrap it in a clean towel or cheesecloth and squeeze out as much moisture as possible. This prevents sogginess.

Can I make them ahead for a party?

Yes, prep and chill or freeze the balls ahead. Fry or bake just before serving for the crispiest texture.

Is the dipping sauce spicy?

It has a mild kick. Adjust the sriracha to suit your spice preference.

What breadcrumbs work best?

Panko gives the crispiest result, but regular breadcrumbs also work.

Want More Appetizer Ideas with a Twist?

If you love these Reuben Balls, you’ll probably enjoy these other crowd-pleasers:

Spicy Ranch Taco Dip for a creamy, zesty flavor hit.
Rotel Chicken Salad Dip when you want a meaty, cheesy dip.
Bang Bang Chicken for a crispy heat-punch.
Cheesy Rotel Ranch Queso if you’re dipping chips.
Cheddar Bay Crab Cakes for a seafood spin with a buttery finish.

Save This Pin For Later

📌 Save this recipe to your Pinterest appetizer board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you mix in rye crumbs for extra Reuben flair? Add a pickle twist? Did you try air frying instead?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other snack smarter.

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