Introduction

These Easy Reuben Balls are a fun and delicious twist on the classic Reuben sandwich. Crispy on the outside and packed with savory corned beef, sauerkraut, and melted Swiss cheese inside, they make perfect appetizers or snacks. Paired with a tangy, spicy Thousand Island dip, they’re sure to be a crowd-pleaser.

A white plate holds several deep-fried golden brown balls with a crispy texture, one ball cut open to reveal melted white cheese mixed with bits of reddish meat inside. A creamy orange sauce with specks is drizzled over the cut ball and pools on the plate, garnished with small chopped green herbs. Around the balls are thin slices of purple and white cabbage. In the background, there is a white cup filled with the same orange sauce, and a spoon dripping the sauce above it. The surface under the plate is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked corned beef, finely chopped
1 cup sauerkraut, well-drained and squeezed dry
1 ½ cups shredded Swiss cheese
4 oz cream cheese, softened
1 tsp Dijon mustard
½ tsp garlic powder
½ tsp onion powder
Salt and black pepper to taste
1 cup all-purpose flour
2 large eggs, beaten
1 ½ cups panko breadcrumbs
Vegetable oil for frying
½ cup mayonnaise
2 tbsp ketchup
1 tbsp sweet pickle relish
1 tsp hot sauce
½ tsp smoked paprika
1 tsp Worcestershire sauce
1 tsp minced onion or onion powder
Salt and pepper to taste

Instructions

Step 1: In a large bowl, combine the chopped corned beef, well-drained sauerkraut, Swiss cheese, softened cream cheese, Dijon mustard, garlic powder, onion powder, salt, and pepper. Mix until everything is well incorporated.
Step 2: Chill the mixture in the refrigerator for 30 to 45 minutes until firm enough to shape into balls.
Step 3: Using your hands or a cookie scoop, roll the chilled mixture into 1 to 1.5-inch balls and set aside.
Step 4: Prepare a dredging station by placing flour in one bowl, beaten eggs in a second bowl, and panko breadcrumbs in a third bowl.
Step 5: Coat each ball by rolling it first in flour, then dipping it into the beaten eggs, and finally coating it with panko breadcrumbs. For extra crunch, you can repeat the egg and breadcrumb steps.
Step 6: Heat about 2 inches of vegetable oil in a pot to 350°F (175°C). Fry the Reuben balls in batches for 2 to 3 minutes, or until they turn golden brown and crispy.
Step 7: Remove the fried balls with a slotted spoon and drain on paper towels to remove excess oil.
Step 8: To make the dip, whisk together mayonnaise, ketchup, sweet pickle relish, hot sauce, smoked paprika, Worcestershire sauce, minced onion, salt, and pepper until smooth and well combined.
Step 9: Serve the hot Reuben Balls with the spicy Thousand Island dip on the side for dipping.

Tips & Variations

For a milder flavor, rinse the sauerkraut before draining to reduce its tanginess.
Try adding a pinch of caraway seeds to the mixture for a classic Reuben flavor twist.
If you prefer baking over frying, bake the balls at 400°F (200°C) for about 15-20 minutes, turning halfway through.
Use leftover corned beef from a Reuben sandwich or corned beef hash to save time.

Storage

Store leftover Reuben Balls in an airtight container in the refrigerator for up to 3 days. To reheat, bake them at 350°F (175°C) for about 10 minutes or until warmed through to maintain crispiness. The dip can be refrigerated separately for up to 5 days.

How to Serve

A close-up view of golden-brown crispy fried balls with a crunchy textured outer layer, each ball cut open to reveal gooey melted cheese and chunks of meat inside. The fried balls are placed on a white plate with a bed of thinly shredded purple cabbage and small pieces of green chives scattered on top. Creamy orange sauce with visible seasoning is being drizzled over the balls from above, pooling slightly on the plate. In the background, a small white bowl filled with more of the same smooth, orange sauce sits ready for dipping, set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Reuben Balls ahead of time?

Yes, you can prepare the balls in advance and refrigerate them before breading and frying. You can also freeze the shaped balls before breading for up to one month; thaw them overnight in the refrigerator before frying.

What can I use instead of panko breadcrumbs?

If you don’t have panko breadcrumbs, regular breadcrumbs or crushed crackers can be used, but the texture might be less crunchy. For extra crispiness, consider mixing in some cornmeal with the breadcrumbs.

Easy Reuben Balls Recipe

Print Recipe

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4.5 from 485 reviews

These Easy Reuben Balls are a delicious appetizer inspired by the classic Reuben sandwich. Made with corned beef, sauerkraut, Swiss cheese, and flavorful seasonings, the mixture is formed into crispy fried balls and served with a tangy, spicy Thousand Island-style dipping sauce. Perfect for parties and gatherings, these bite-sized treats offer all the savory flavors you love in a fun and crispy form.

Author: Lila
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 45-60 minutes
Yield: Approximately 24 Reuben Balls 1x
Category: Appetizer
Method: Frying
Cuisine: American

Ingredients

Scale

Reuben Balls

2 cups cooked corned beef, finely chopped
1 cup sauerkraut, well-drained and squeezed dry
1 ½ cups shredded Swiss cheese
4 oz cream cheese, softened
1 tsp Dijon mustard
½ tsp garlic powder
½ tsp onion powder
Salt and black pepper to taste
1 cup all-purpose flour
2 large eggs, beaten
1 ½ cups panko breadcrumbs
Vegetable oil for frying

Thousand Island Dip

½ cup mayonnaise
2 tbsp ketchup
1 tbsp sweet pickle relish
1 tsp hot sauce
½ tsp smoked paprika
1 tsp Worcestershire sauce
1 tsp minced onion or onion powder
Salt and pepper to taste

Instructions

Mix Ingredients: In a large bowl, combine the finely chopped corned beef, well-drained sauerkraut, shredded Swiss cheese, softened cream cheese, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
Chill Mixture: Cover the bowl and refrigerate the mixture for 30 to 45 minutes to allow it to firm up, making it easier to shape into balls.
Shape Balls: Use your hands or a cookie scoop to form the chilled mixture into balls about 1 to 1.5 inches in diameter.
Prepare Breading Station: Arrange three bowls: one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs. This setup will make the breading process organized and efficient.
Bread the Balls: Roll each Reuben ball first in the flour, then dip it into the beaten eggs, and finally coat it evenly with panko breadcrumbs. For extra crunch, you can repeat the egg and breadcrumb steps once more.
Heat Oil and Fry: Pour vegetable oil into a pot until it measures about 2 inches deep. Heat the oil to 350°F (175°C). Fry the Reuben balls in batches for 2 to 3 minutes until they are golden brown and crispy on the outside.
Drain: Using a slotted spoon, remove the fried balls from the oil and place them on paper towels to drain excess oil.
Make the Dip: In a small bowl, whisk together mayonnaise, ketchup, sweet pickle relish, hot sauce, smoked paprika, Worcestershire sauce, and minced onion or onion powder. Season with salt and pepper to taste.
Serve: Serve the hot Reuben balls with the spicy Thousand Island dip on the side for dipping.

Notes

Make sure to squeeze excess moisture from the sauerkraut to avoid soggy mixture.
Double breading (egg and panko twice) provides extra crunchiness.
Maintain oil temperature at 350°F to prevent greasy or undercooked balls.
If desired, you can bake the balls at 375°F for 15–20 minutes as a healthier alternative, turning halfway through.
Serve immediately for best texture; leftovers can be reheated in the oven to retain crispness.

Keywords: Reuben Balls, Corned Beef Appetizer, Fried Appetizer, Party Food, Swiss Cheese, Sauerkraut, Thousand Island Dip