I first stumbled upon Reuben Balls with Spicy Thousand Island Dipping Sauce while trying to repurpose leftover corned beef, and let me tell you—this recipe quickly became the unexpected hero of my appetizer rotation. Think of it as everything you love about a classic Reuben sandwich—tender corned beef, tangy sauerkraut, melty Swiss cheese—rolled into a crispy, golden-fried bite-sized ball. Add a kicky dipping sauce on the side, and you’ve got a party food that disappears before the second round of drinks is poured.

What I really love about these Reuben Balls is how they manage to hit every satisfying note—crispy on the outside, creamy and cheesy on the inside, with that unmistakable Reuben tang. They’re a fantastic way to serve a familiar flavor in a brand-new form, and trust me, once people try them, you’ll be making them on repeat.

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

These Reuben Balls are an absolute flavor bomb in a compact package. Whether you’re serving them for game night, at a holiday gathering, or as a unique weeknight treat, they deliver big on flavor with minimal fuss. They’re make-ahead friendly, freezer-happy, and pair beautifully with beer or cocktails. Plus, the spicy Thousand Island sauce? It’s so good you’ll want to dip everything in it.

What Kind of Corned Beef Should I Use?

You’ve got a few options when it comes to the corned beef in these Reuben Balls. I personally love using deli-style sliced corned beef that’s roughly chopped—it’s easy to work with and gives you that authentic Reuben texture. Leftover homemade corned beef is even better if you’ve got it on hand; it adds depth and a heartier bite. Just make sure whatever you use is tender and not overly fatty. You want those meat bits to blend nicely with the cheese and sauerkraut without being chewy.

Options for Substitutions

These Reuben Balls are surprisingly versatile. If you’re not a fan of Swiss cheese, swap it for provolone or even shredded mozzarella for a milder flavor. Sauerkraut too tangy? A little coleslaw mix (squeezed dry) can mellow things out. For a spicier profile, toss in a few chopped jalapeños or use pepper jack cheese. Want to make them gluten-free? Just sub in your favorite GF breadcrumbs. And if you don’t eat beef, shredded cooked chicken or turkey pastrami work great as stand-ins.

Ingredients for Reuben Balls with Spicy Thousand Island Dipping Sauce

Corned Beef
The heart of the recipe—savory, salty, and full of flavor. Roughly chopped corned beef gives the balls their signature Reuben taste and meaty bite.

Sauerkraut
Adds that essential tang and crunch. Be sure to squeeze it dry so it doesn’t make the mixture soggy.

Swiss Cheese
Mild and nutty, it melts beautifully inside each ball. It helps bind everything together while giving that oozy center.

Cream Cheese
A little cream cheese makes the filling rich and creamy, helping to hold everything in place and smooth out the texture.

Garlic Powder & Black Pepper
Simple seasonings that wake up the flavors without overpowering the classic Reuben profile.

Breadcrumbs (plus more for coating)
Used in the mixture to help with structure and rolled on the outside for a crisp, golden crust when fried.

Egg
Acts as a binder to help form the balls and keep them from falling apart during frying.

Oil for Frying
Neutral oil like canola or vegetable oil is perfect for getting that deep, even golden crunch.

Mayonnaise, Ketchup, Pickle Relish, Hot Sauce, Paprika
These are for the spicy Thousand Island sauce. The mayo base makes it creamy, ketchup adds sweetness, relish gives texture, and hot sauce/paprika bring a zippy heat.

Fresh Parsley (optional)
A sprinkle of chopped parsley adds color and a touch of freshness to contrast the richness.

Step 1: Prepare the Filling

In a large bowl, combine the chopped corned beef, drained sauerkraut, shredded Swiss cheese, cream cheese, garlic powder, and black pepper. Mix everything together until it forms a cohesive, sticky mixture that you can easily shape.

Step 2: Shape Into Balls

Scoop out heaping tablespoons of the mixture and roll them into firm balls—about the size of a golf ball. If the mixture feels too soft, chill it in the fridge for 15–20 minutes to firm it up.

Step 3: Bread the Balls

Set up a simple breading station: one bowl with a beaten egg and another with breadcrumbs. Dip each ball into the egg, then coat evenly in breadcrumbs. For an extra crispy crust, you can double-dip—back into the egg, then breadcrumbs again.

Step 4: Chill Before Frying

Place the breaded balls on a tray and refrigerate for 30 minutes. This helps them keep their shape during frying and ensures a crispier finish.

Step 5: Fry Until Golden

Heat oil in a deep skillet or fryer to 350°F (175°C). Carefully drop in the balls, a few at a time, and fry until golden brown and crispy—about 3–4 minutes per batch. Drain on paper towels.

Step 6: Make the Spicy Thousand Island Sauce

In a small bowl, whisk together mayonnaise, ketchup, sweet pickle relish, a few dashes of hot sauce (to taste), and a pinch of smoked paprika. Adjust seasoning and heat level as desired.

Step 7: Serve and Enjoy

Arrange the hot Reuben Balls on a platter with a bowl of the spicy dipping sauce. Garnish with a sprinkle of chopped parsley if you like, and serve immediately while the centers are still gooey and warm.

How Long to Cook the Reuben Balls

Once your oil reaches 350°F (175°C), the Reuben Balls will only need about 3 to 4 minutes per batch to reach that perfectly golden, crispy exterior. Because the filling is already cooked, your goal here is just to heat through and achieve that irresistible crunch. Make sure not to overcrowd the pan—fry in small batches to maintain the oil temperature.

Tips for Perfect Reuben Balls

Squeeze the Sauerkraut Dry: Moisture is the enemy of crispy texture. Use a clean towel or paper towels to get as much liquid out as possible.
Chill Before Frying: This helps the balls firm up and hold their shape during frying. It also reduces the risk of them falling apart in hot oil.
Double Bread for Extra Crunch: For a thicker, more satisfying crust, dip the balls in egg and breadcrumbs twice before frying.
Test the Oil: If you don’t have a thermometer, drop in a breadcrumb—it should sizzle immediately but not burn. Too hot and the outside will burn before the inside warms.
Use a Slotted Spoon: When removing the balls from the oil, a slotted spoon helps drain excess oil quickly and safely.
Make Ahead Friendly: You can assemble and bread the balls ahead of time, then refrigerate or freeze them until you’re ready to fry.
Customize the Sauce: Don’t hold back on flavor—adjust the spice in your dipping sauce with more hot sauce, horseradish, or even a little minced garlic for punch.

Watch Out for These Mistakes While Cooking

Skipping the Chill Time: It might seem optional, but skipping the refrigeration step can lead to misshapen or crumbling Reuben Balls when frying.
Too Much Moisture in the Mix: If your sauerkraut isn’t fully drained, it’ll make the mixture soggy, and the balls may fall apart during shaping or frying.
Overcrowding the Fryer: Adding too many at once lowers the oil temperature, which results in greasy, unevenly cooked balls.
Undermixing the Filling: You want a well-blended filling so each bite has a little bit of everything. Take your time to mix thoroughly.
Frying at the Wrong Temperature: Oil that’s too hot will burn the coating before the inside warms; too cold and the balls will soak up oil and turn out greasy.

What to Serve With Reuben Balls with Spicy Thousand Island Dipping Sauce?

Mini Pretzels or Soft Pretzel Bites

They bring a salty, doughy balance to the tangy richness of the Reuben Balls.

Pickle Spears or Pickle Chips

The crunch and briny punch cut right through the richness and add contrast.

Coleslaw

Creamy or vinegar-based coleslaw adds texture and freshness to the plate.

Potato Pancakes (Latkes)

Crispy and hearty, they’re a natural pairing with the corned beef and sauerkraut.

Beer-Battered Onion Rings

That deep-fried sweetness plays nicely with the savory flavor of the Reuben Balls.

A Cold Beer or Hard Cider

Crisp, refreshing drinks like a pilsner or cider help cleanse the palate between bites.

Deviled Eggs

These make a creamy, cool counterpoint to the hot, crunchy balls.

Roasted Brussels Sprouts

Their caramelized, slightly bitter flavor works surprisingly well alongside the tangy dipping sauce.

Storage Instructions

If you have leftovers (which is rare in my house!), store the Reuben Balls in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F (175°C) oven for about 10–12 minutes until heated through and crispy again. Avoid microwaving if possible—it softens the coating.

For longer storage, freeze the breaded, uncooked balls on a parchment-lined tray until solid, then transfer to a freezer bag. They’ll keep for up to 2 months. Fry directly from frozen—just add an extra 1–2 minutes to the cook time.

The spicy Thousand Island dipping sauce can be made ahead and stored in the fridge for up to 5 days.

Estimated Nutrition

Here’s a general breakdown per 2-ball serving, including a generous spoon of dipping sauce:

Calories: 270
Protein: 10g
Carbohydrates: 12g
Fat: 20g
Saturated Fat: 9g
Cholesterol: 50mg
Sodium: 780mg
Fiber: 1g
Sugar: 2g

Keep in mind, nutrition will vary depending on the specific brands of ingredients and the size of each ball. For a lighter version, you can try baking them or using an air fryer instead of deep frying.

Frequently Asked Questions

Can I bake the Reuben Balls instead of frying them?

Yes! Place them on a parchment-lined baking sheet, spray lightly with oil, and bake at 400°F (200°C) for about 18–20 minutes, flipping halfway. They won’t be as crispy as fried, but still delicious.

Can I make these ahead of time for a party?

Absolutely. You can prepare and bread the Reuben Balls up to 24 hours in advance and keep them chilled in the fridge. Or freeze them uncooked and fry right before serving.

Can I use a different meat besides corned beef?

Definitely. Pastrami, roast beef, shredded cooked chicken, or turkey pastrami are all great alternatives.

What if I don’t have Swiss cheese?

No problem—try provolone, mozzarella, or even gouda. Just choose a cheese that melts well and complements the salty meat.

How do I keep the filling from leaking out during frying?

Make sure the balls are tightly formed and well-chilled before frying. A double coat of breadcrumbs also helps seal the mixture in.

Can I make them in an air fryer?

Yes! Spray the balls with oil and air fry at 375°F (190°C) for about 12–14 minutes, turning once for even browning.

Is the dipping sauce really spicy?

It has a mild kick, but you can adjust it to your taste. Add more hot sauce or a pinch of cayenne if you want more heat—or leave it out entirely for a milder version.

What’s the best way to reheat leftovers?

The oven or air fryer is your friend here. Reheat at 350°F (175°C) for 10–12 minutes until hot and crispy. Avoid the microwave unless you don’t mind a softer coating.

Conclusion

Reuben Balls with Spicy Thousand Island Dipping Sauce are a wildly fun, crave-worthy twist on the classic deli sandwich. Crispy on the outside, melty and savory inside, and perfectly balanced by that creamy-spicy sauce—these little bites pack big flavor in every mouthful. Whether you’re hosting a game night, prepping appetizers for the holidays, or just want a snack that surprises and satisfies, these Reuben Balls are always a hit. Try them once, and they just might become your new favorite party food.