Reuben Balls

Reuben balls transform the classic deli sandwich into irresistible bite-sized morsels that deliver big flavor in every bite. Featuring a crispy golden exterior that gives way to a gooey center of melted Swiss cheese, tangy sauerkraut, and savory corned beef, these appetizers capture everything you love about a traditional Reuben in perfect handheld form. Paired with a zesty, spiced-up Thousand Island dipping sauce, they're guaranteed to disappear quickly at any gathering.

I first made these for a game day party after finding myself with leftover corned beef, and they were such a hit that guests were literally hovering around the platter waiting for the next batch to come out of the fryer. My friend Mark, who claims he doesn't even like sauerkraut, ate seven of them before admitting he couldn't believe how good they were. Now they're requested at nearly every gathering I host.

Ingredients for Reuben Balls

• Corned Beef: Finely chopped leftover or deli corned beef (fat content adds richness)
• Sauerkraut: Extremely well-drained and squeezed dry to prevent sogginess
• Swiss Cheese: Shredded for even distribution (Gruyère can be mixed in for depth)
• Cream Cheese: Softened full-fat as the binding agent
• Dijon Mustard: Adds subtle tangy kick without overpowering
• Breadcrumbs: Panko recommended for lightest, crispiest coating

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Ingredients for Spicy Thousand Island Sauce

• Mayonnaise: Real mayo (not light) for richest flavor base
• Ketchup: Provides classic Thousand Island sweetness
• Hot Sauce: Adjust amount to preferred spice level
• Pickle Relish: Sweet relish recommended for sweet-tangy contrast
• Smoked Paprika: Adds depth and subtle smokiness

How to Make Reuben Balls

Step 1:

Combine corned beef, sauerkraut, Swiss, cream cheese and Dijon in bowl

Step 2:

Chill mixture at least 30 minutes (up to overnight) for easier handling

Step 3:

Form into 1-inch balls using tablespoon or small cookie scoop

Step 4:

Bread balls in flour, then egg, then panko breadcrumbs

Step 5:

Fry in 350°F oil in batches for 2-3 minutes until golden brown

Step 6:

Drain on wire rack and keep warm in 200°F oven if needed

Making the Dipping Sauce

Step 1:

Whisk mayo, ketchup, relish, hot sauce and smoked paprika

Step 2:

Add optional garlic powder and lemon juice for extra complexity

Step 3:

Chill until serving to allow flavors to blend

The Secret to Perfect Texture

After draining sauerkraut, wrap in clean kitchen towel and squeeze vigorously to remove every bit of excess moisture. This prevents soggy filling and ensures crispy coating.

My grandmother, a New York deli family member, declared these 'better than the original' after trying them - the highest praise from someone who rarely changed recipes.

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Make-Ahead Options

Filling can be mixed 24 hours ahead. Balls can be formed and breaded 4 hours before frying. For longer storage, freeze fully cooked balls and reheat at 375°F for 12-15 minutes.

Reuben balls have become my signature party appetizer, surprising guests with their perfect balance of crispy coating and warm, cheese-filled center - all the classic sandwich flavors in one irresistible bite.

Frequently Asked Questions

→ Can I bake these instead of frying?

Yes! While frying gives the crispiest results, you can bake them at 400°F for 15-20 minutes, turning halfway through. Spray with cooking oil before baking for better browning.

→ How far in advance can I make the mixture?

The filling mixture can be made up to 24 hours ahead and stored covered in the refrigerator. This actually helps the flavors meld together better.

→ What can I substitute for sauerkraut if I don't like it?

Coleslaw is a milder alternative that still provides the cabbage element. Make sure to drain it well before adding to the mixture.

→ Can I use deli corned beef instead of leftover corned beef?

Absolutely! Deli corned beef works perfectly. Ask for it to be sliced thick, then chop it into small pieces for the best texture in your Reuben balls.

→ How do I keep the balls from falling apart when frying?

Make sure to thoroughly chill the mixture before forming balls, squeeze the sauerkraut very dry, and don't skip the refrigeration step after forming. The cold helps them hold together during frying.