Reuben Balls with Spicy Thousand Island Sauce are one of those snacks that grab your attention and never let go. Ready for a bite-sized twist on the classic Reuben sandwich, these golden, crispy little balls pack all the flavors you love—corned beef, tangy sauerkraut, Swiss cheese—dipped in a creamy, spicy Thousand Island sauce that kicks things up a notch.
I first made these for a casual game day get-together, and they rocked the party. It’s a simple recipe that feels fancy and tastes fantastic, perfect for when you want something fun and full of character. You’re about to get all the tips and tricks to pull this off perfectly in your kitchen.
Ingredients List
Here’s the clear list of ingredients you’ll need for Reuben Balls with Spicy Thousand Island Sauce. I always find it easier to prep when the amounts and forms are straightforward:
- 2 cups cooked corned beef, finely chopped
- 1 cup sauerkraut, well-drained and chopped
- 1 cup shredded Swiss cheese
- 2 large eggs
- 1 cup mashed potatoes (leftover or freshly made, smooth texture)
- 1 cup breadcrumbs (plus extra for coating)
- Salt and black pepper to taste
- Vegetable oil for frying
For the Spicy Thousand Island Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon sweet pickle relish
- 1 teaspoon hot sauce (adjust to your heat tolerance)
- 1 teaspoon Worcestershire sauce
- Pinch of garlic powder and onion powder
Reuben Balls with Spicy Thousand Island Sauce 7 Irresistible Bites
Savor Reuben Balls with Spicy Thousand Island Sauce7 irresistible bites that satisfy your hunger and spice up your snack time
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Snack
- Cuisine: American
Ingredients
Instructions
Notes
Reuben Balls with Spicy Thousand Island Sauce are a bite-sized twist on the classic Reuben sandwich, combining golden, crispy balls packed with corned beef, tangy sauerkraut, and Swiss cheese, served with a creamy, spicy Thousand Island sauce.
How to Prepare Reuben Balls with Spicy Thousand Island Sauce
Making these Reuben Balls is easier than you think, but stepping through each part carefully pays off. Here’s how I do it:
- Combine the chopped corned beef, drained and chopped sauerkraut, shredded Swiss cheese, and mashed potatoes in a large bowl. Mix well so everything is evenly distributed.
- In a small separate bowl, beat the eggs and add salt and pepper. Pour eggs into the main mixture and stir until everything holds together but isn’t too wet.
- Lightly shape the mixture into balls about the size of golf balls.
- Roll each ball in breadcrumbs to coat evenly. For a thicker crust, dip the balls back into some beaten egg and then roll again in breadcrumbs.
- Heat about 2 inches of vegetable oil in a deep skillet or fryer to 350°F (175°C). Be careful—it can splatter!
- Fry the Reuben Balls in batches, making sure not to overcrowd the pan. Cook for about 3–4 minutes or until golden brown on all sides.
- Remove with a slotted spoon, and place on paper towels to drain excess oil.
- Let the balls rest for a minute or two before serving—this helps them hold their shape and flavor.
- While frying, prepare the sauce by mixing mayonnaise, ketchup, sweet pickle relish, hot sauce, Worcestershire sauce, garlic powder, and onion powder in a small bowl. Adjust seasonings to taste.
Serve the hot Reuben Balls with the spicy Thousand Island sauce on the side for dipping. Trust me, this combo is addictive.
Why You’ll Love this Reuben Balls Recipe
- Bite-sized perfection for parties and snacks.
- Flavorful mix of corned beef, sauerkraut, and Swiss cheese that delivers all the classic Reuben taste.
- Spicy Thousand Island sauce adds a creamy kick.
- Quick to assemble with simple ingredients you probably already have.
- Hands-on, fun frying step that feels rewarding.
From my experience, these Reuben Balls always disappear fast, so prepping is smart if you want to impress guests or just make your snack game better.
Tips for Making Perfect Reuben Balls
- Drain the sauerkraut well—excess moisture can make the balls too soft.
- If your mixture feels too loose, add a bit more mashed potatoes or breadcrumbs for binding.
- Test one ball in the oil first—it helps you check if the shape holds and the taste’s right.
- Keep the oil at a steady temperature so the balls cook evenly and don’t soak up too much oil.
- Let the balls rest briefly after frying; it gives them a chance to firm up and the flavors to settle.
Frequently Asked Questions about Reuben Balls with Spicy Thousand Island Sauce
Can I make Reuben Balls ahead of time?
Yes, you can shape the balls and keep them refrigerated for a few hours before frying. Just cover them tightly to prevent drying out. Fry right before serving for best crispiness.
What’s the best way to store leftovers?
Store cooled leftovers in an airtight container in the fridge for up to 2 days. Reheat by baking in the oven at 350°F (175°C) for about 10 minutes to keep them crispy.
Can I bake the Reuben Balls instead of frying?
You can bake them for a lighter option. Place the coated balls on a greased baking sheet, spray lightly with oil, and bake at 400°F (200°C) for about 15-20 minutes, turning halfway through until golden and crisp.
What are good substitutes for Swiss cheese?
If you’re not a fan of Swiss or don’t have it on hand, provolone or mozzarella work well. They melt nicely but keep the flavor mellow enough to balance the sauerkraut and corned beef.
Is the spicy Thousand Island sauce very hot?
The heat depends on how much hot sauce you add. Start with a teaspoon and adjust to your taste. The sauce’s base is mayo and ketchup, so the spice is mild enough to complement the Reuben Balls without overwhelming them.
Storage & Reheating Instructions
Leftover Reuben Balls are best stored in the fridge. Place them in an airtight container once cooled and use within two days to keep the flavors fresh. When you’re ready to enjoy them again, avoid microwaving, which makes them soggy.
- Reheat in a preheated oven at 350°F (175°C) for about 10 minutes until heated through and crispy.
- Alternatively, reheat in a lightly oiled skillet over medium heat, turning to crisp all sides.
Preparing your batter and balls a day ahead makes parties easier. Just fry before serving and serve warm with the sauce.
