Introduction

Hey there! Today, I want to share with you my absolute favorite recipe for Reuben Balls with Spicy Thousand Island Dipping Sauce. These little bites of deliciousness are perfect for parties, game nights, or even just a cozy night in with your loved ones. I first stumbled upon this recipe when I was looking for a creative way to use up some leftover corned beef, and let me tell you, it was love at first bite!

Why You’ll Love This

I make these Reuben Balls whenever I want to impress my guests with a unique and flavorful appetizer. My family goes crazy for them because they combine all the classic flavors of a Reuben sandwich in a bite-sized form. Plus, who can resist a spicy Thousand Island dipping sauce?

Ingredients

For the Reuben Balls:

– 1 cup cooked corned beef, finely chopped

– 1 cup sauerkraut, drained and squeezed dry

– 1 cup shredded Swiss cheese

– 1/4 cup mayonnaise

– 1/4 cup Dijon mustard

– 1/4 cup chopped fresh parsley

– 1/2 teaspoon garlic powder

– 1/2 teaspoon onion powder

– 1/2 teaspoon caraway seeds

– Salt and pepper to taste

– 1 cup breadcrumbs

– 2 eggs, beaten

– Vegetable oil for frying

For the Spicy Thousand Island Dipping Sauce:

– 1/2 cup mayonnaise

– 2 tablespoons ketchup

– 1 tablespoon hot sauce

– 1 tablespoon sweet pickle relish

– 1/2 teaspoon Worcestershire sauce

– Salt and pepper to taste

(Optional substitutions: If you’re in a hurry, you can use pastrami instead of corned beef. And if Swiss cheese isn’t your thing, feel free to experiment with other melty cheeses like cheddar or Gruyere.)

Directions

1. In a large bowl, combine the chopped corned beef, sauerkraut, Swiss cheese, mayonnaise, Dijon mustard, parsley, garlic powder, onion powder, caraway seeds, salt, and pepper. Mix well until everything is evenly incorporated.

2. Shape the mixture into small balls, about the size of a ping pong ball.

3. In one shallow bowl, place the beaten eggs. In another shallow bowl, place the breadcrumbs.

4. Dip each Reuben ball into the beaten eggs, making sure it’s fully coated, then roll it in the breadcrumbs, pressing gently to adhere the breadcrumbs to the ball.

5. Heat vegetable oil in a deep saucepan or fryer to 350°F (175°C).

6. Carefully drop the coated Reuben balls into the hot oil and fry them until golden brown and crispy, about 3-4 minutes. Don’t overcrowd the pan; fry them in batches if necessary.

7. Remove the Reuben balls from the oil using a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.

8. In a small bowl, whisk together the mayonnaise, ketchup, hot sauce, sweet pickle relish, Worcestershire sauce, salt, and pepper to make the spicy Thousand Island dipping sauce.

9. Serve the Reuben balls hot with the spicy Thousand Island dipping sauce on the side.

Notes

I’ve found that using a combination of corned beef and sauerkraut that’s been thoroughly squeezed dry helps prevent the Reuben balls from becoming too soggy. You want them to have a nice crispy exterior and a moist, flavorful interior.

Variations

While I love the classic Reuben flavor combination, there are a few variations I’ve tried that you might enjoy:

– Add a tablespoon of horseradish to the Reuben ball mixture for an extra kick.

– Substitute Russian dressing for the spicy Thousand Island dipping sauce for a tangier flavor.

– For a vegetarian version, omit the corned beef and add extra sauerkraut and cheese.

Equipment

You’ll need the following equipment to make these Reuben Balls:

– Large bowl

– Shallow bowls for the eggs and breadcrumbs

– Deep saucepan or fryer

– Slotted spoon

– Paper towels for draining

(If you don’t have a deep fryer, you can use a heavy-bottomed saucepan and enough oil to submerge the Reuben balls halfway. Just be careful not to overcrowd the pan and adjust the cooking time accordingly.)

Storage

These Reuben Balls are best enjoyed fresh and hot, but if you have any leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Simply reheat them in the oven at 350°F (175°C) for about 10 minutes until they’re warmed through.

(Though honestly, in my house, they never last more than a day!)

Serving Suggestions

I love serving these Reuben Balls as an appetizer at parties or as part of a game night spread. They pair perfectly with a cold beer or a refreshing cocktail. You can also serve them as a main course alongside a crisp green salad for a complete meal.

(And here’s a little secret: I think they taste even better the next day, so don’t hesitate to enjoy any leftovers for lunch!)

Pro Tips

– When shaping the Reuben ball mixture into balls, wet your hands with a little water to prevent the mixture from sticking to your hands.

– Don’t skip the step of squeezing the sauerkraut dry. Excess moisture can make the balls soggy.

– If you don’t have caraway seeds on hand, you can substitute them with a pinch of ground coriander or fennel seeds for a similar flavor.

– If you’re not a fan of deep-frying, you can also bake the Reuben balls in a preheated oven at 375°F (190°C) for about 15-20 minutes or until golden brown and crispy.

FAQ

Q: Can I make these Reuben Balls in advance?

A: Absolutely! You can prepare the Reuben ball mixture and shape them into balls a day in advance. Just store them in the refrigerator until you’re ready to fry them. The spicy Thousand Island dipping sauce can also be made in advance and refrigerated until serving.

Q: Can I freeze the Reuben Balls?

A: Yes, you can freeze the uncooked Reuben balls for up to 3 months. Just place them on a baking sheet lined with parchment paper and freeze until solid. Then transfer them to a freezer-safe bag or container. When you’re ready to enjoy them, simply thaw them in the refrigerator overnight and fry them as directed.

Q: Can I use store-bought Thousand Island dressing instead of making the spicy Thousand Island dipping sauce?

A: Of course! While I highly recommend making the homemade sauce for the best flavor, you can certainly use store-bought Thousand Island dressing if you’re short on time.

Q: Can I make these Reuben Balls gluten-free?

A: Absolutely! Simply substitute gluten-free breadcrumbs for the regular breadcrumbs in the recipe. You can find gluten-free breadcrumbs at most grocery stores or make your own by toasting gluten-free bread and processing it into crumbs.

Q: Can I bake these Reuben Balls instead of frying them?

A: Definitely! To bake the Reuben balls, preheat your oven to 375°F (190°C) and place the shaped balls on a baking sheet lined with parchment paper. Bake for about 15-20 minutes or until golden brown and crispy.

Q: Can I use other types of cheese in this recipe?

A: Absolutely! While Swiss cheese is traditional in a Reuben sandwich, you can experiment with other melty cheeses like cheddar, Gruyere, or even pepper jack for a spicy twist.

Q: Can I make these Reuben Balls without sauerkraut?

A: Definitely! If you’re not a fan of sauerkraut, you can omit it from the recipe or substitute it with chopped pickles for a similar tangy flavor.

Q: Can I make these Reuben Balls vegetarian?

A: Absolutely! Simply omit the corned beef and add extra sauerkraut and cheese to the mixture. You’ll still get that delicious Reuben flavor without the meat.

Q: Can I use leftovers from a homemade corned beef brisket in this recipe?

A: Yes, absolutely! If you have leftover homemade corned beef, it’s perfect for making these Reuben Balls. Just make sure to finely chop the corned beef before adding it to the mixture.

Q: Can I use pastrami instead of corned beef?

A: Absolutely! If you prefer the smoky flavor of pastrami, feel free to substitute it for the corned beef in this recipe. The Reuben Balls will still be delicious!

Q: Can I make the Reuben Balls larger or smaller?

A: Definitely! If you prefer bite-sized appetizers, you can make the balls smaller. If you want them to be more substantial, you can make them larger. Just make sure to adjust the cooking time accordingly.

Q: Can I make this recipe without eggs?

A: Yes, you can try using a mixture of milk and flour to coat the Reuben balls instead of the beaten eggs. Simply dip the balls into the milk, then roll them in flour before frying or baking.

Q: Can I make the Reuben Balls with homemade sauerkraut?

A: Absolutely! If you have homemade sauerkraut, it will work beautifully in this recipe. Just make sure to drain and squeeze out any excess liquid before adding it to the mixture.

Q: Can I make the Reuben Balls without mayonnaise?

A: Yes, you can substitute the mayonnaise with Greek yogurt or sour cream for a tangier flavor.

Conclusion

There you have it – my tried and true recipe for Reuben Balls with Spicy Thousand Island Dipping Sauce. These little bites are packed with flavor and are sure to be a hit at your next gathering. Whether you’re a fan of the classic Reuben sandwich or just love delicious appetizers, you’ll definitely want to give these a try. So go ahead, gather your ingredients, and get ready to impress your friends and family with this tasty treat. Enjoy!