Amazing Reuben Balls with Spicy Sauce (24 bites)

Okay, picture this: a party’s buzzing, everyone’s milling around, and what’s the first thing people gravitate towards? The appetizer table, right? But sometimes, those same old dips and finger foods just don’t cut it. That’s where my Reuben Balls with Spicy Sauce swoop in to save the day! They’re like your favorite Reuben sandwich, all snuggled up into a perfectly fried, bite-sized package. Trust me, the combo of savory corned beef, melty Swiss, tangy sauerkraut, and that little kick from the spicy sauce? It’s pure party magic!

Why You’ll Love These Reuben Balls with Spicy Sauce

Okay, let me tell you why these Reuben Balls with Spicy Sauce are going to be your new best friend for any get-together:

• They’re ridiculously easy to whip up, even if you’re short on time. Think minimal fuss, maximum flavor!
• Honestly, everyone loves a good Reuben, and these little flavor bombs are always a huge hit with guests.
• You get that incredible combo of savory corned beef, gooey Swiss cheese, and tangy sauerkraut, all wrapped up in a crispy coating.
• And that homemade spicy sauce? It’s the perfect zesty kick to balance everything out!

Gather Your Ingredients for Reuben Balls with Spicy Sauce

Alright, let’s get down to business and talk about what you’ll need to make these amazing Reuben Balls with Spicy Sauce. Having everything prepped and ready makes the whole process fly by, so don’t skimp on this part!

For the Reuben Balls:

• 1 pound of cooked corned beef, chopped up super fine. You want it tiny so it mixes evenly!
• 1 cup of Swiss cheese, shredded. Good ol’ shredded Swiss is perfect here.
• 1/2 cup of sauerkraut – this is key! Make sure you drain it really well and squeeze out all that extra liquid. Nobody wants a soggy ball!
• 1/4 cup of fresh rye bread crumbs. You can totally make these yourself by toasting a couple of slices of rye bread and pulsing them in a food processor.
• 2 large eggs, beaten. These are going to help bind everything together.
• 1/4 cup of Russian dressing. This adds that classic Reuben tang and moisture.
• 1/2 teaspoon of black pepper. Just a touch to wake up the flavors.
• 1 cup of all-purpose flour, for dredging.
• 2 cups of panko bread crumbs. These give you the best crunch!
• 2 more large eggs, beaten. We need these for the dredging station, too.
• About 3 cups of vegetable oil for frying. You just need enough to get about 1.5 inches deep in your pan.

For the Spicy Sauce:

• 1/2 cup of mayonnaise. Your base for creaminess.
• 2 tablespoons of ketchup. For that little bit of sweetness and color.
• 1 tablespoon of prepared horseradish. This is where the kick starts!
• 1 teaspoon of Worcestershire sauce. Brings a nice umami depth.
• 1/2 teaspoon of hot sauce, or more if you like it spicy!

Essential Equipment for Making Reuben Balls

You don’t need a whole lot of fancy gadgets for these Reuben Balls, which is awesome! Just make sure you have a nice big bowl for mixing everything up. Then, you’ll definitely want a baking sheet handy for when the balls are all rolled and ready to go for frying. And of course, a small bowl is perfect for whipping up that zesty dipping sauce.

Step-by-Step Guide to Perfect Reuben Balls with Spicy Sauce

Alright, let’s get these awesome Reuben Balls with Spicy Sauce made! It’s honestly way simpler than you might think, and the results are SO worth it. Grab your big bowl and let’s get mixing!

Preparing the Reuben Ball Mixture

First things first, we gotta get that filling ready. Dump your finely chopped corned beef, that glorious shredded Swiss cheese, and your well-drained sauerkraut into your biggest bowl. Seriously, squeeze that sauerkraut like your life depends on it – no one wants a watery situation! Toss in the fresh rye bread crumbs, the two beaten eggs for binding, the Russian dressing for that signature tang, and a good pinch of black pepper. Give it all a really good mix until everything is beautifully combined. You want all those flavors to know each other really well!

Forming and Dredging the Reuben Balls

Now for the fun part – shaping them! Just scoop out about a tablespoon of the mixture at a time and roll it between your palms to form little 1-inch balls. You should get around 24 of them, which is perfect for a party. Then, we set up our dredging station: one shallow dish with the flour, another with two more beaten eggs (these are your glue!), and the last one piled high with those crunchy panko bread crumbs. Take each ball, give it a good roll in the flour, dip it thoroughly in the egg wash, and then coat it completely in those panko crumbs. Make sure they’re fully covered for that ultimate crisp!

Frying the Reuben Balls to Golden Perfection

Time to get them nice and golden! Pour your vegetable oil into a heavy-bottomed skillet or a pot – you want about 1.5 inches deep. Heat it up over medium-high heat until it hits about 350°F (175°C). If you don’t have a thermometer, just test it with a tiny bit of panko; it should sizzle right away. Carefully, and I mean carefully, add the coated balls in batches. Don’t overcrowd the pot, or they won’t fry evenly! Let them bubble away for about 3-4 minutes, turning them gently, until they’re a beautiful golden brown all over. Use a slotted spoon to lift them out and let them drain on a plate lined with paper towels. This little step is crucial for avoiding greasy balls!

Whipping Up the Spicy Dipping Sauce

While those beautiful balls are draining, we’ll make the spicy sauce. It couldn’t be easier! Grab a small bowl and just whisk together the mayonnaise, ketchup, prepared horseradish, Worcestershire sauce, and your hot sauce. Start with half a teaspoon of hot sauce, give it a taste, and add more if you like it with a real kick! Whisk it until it’s all smooth and creamy. This sauce just takes these Reuben Balls to a whole new level!

Tips for the Best Reuben Balls

Want to make sure your Reuben Balls are just absolutely perfect every single time? Here are a few little tricks I’ve picked up along the way!

First off, really squeeze out that sauerkraut. I can’t stress this enough! Any extra moisture is your enemy when you’re trying to get that crispy coating to stick. Also, make sure your frying oil is at the right temperature – not too hot, or the outside will burn before the inside is melty and delicious. A good, steady medium-high heat is key!

Ingredient Notes and Substitutions for Reuben Balls

Let’s chat a bit about some of the stars in these Reuben Balls. The sauerkraut is non-negotiable for that authentic Reuben zing, but make sure it’s super dry! If you’re not a fan of rye bread crumbs, you can totally use regular Panko or even crushed rye crackers in a pinch. For the cheese, while Swiss is classic, a good sharp cheddar or even a Monterey Jack would work too if that’s what you have on hand. And hey, if you’re looking for a baked version instead of fried, just pop them on a baking sheet at 400°F (200°C) for about 15-20 minutes until they’re golden and crispy!

Frequently Asked Questions about Reuben Balls with Spicy Sauce

Got questions about these little flavor bombs? I’ve got you covered! Here are some of the things people ask me most about making these Reuben Balls with Spicy Sauce.

Can I make these Reuben Balls ahead of time?

You totally can! You can mix up the filling and roll them into balls a day in advance. Just pop them onto a baking sheet lined with parchment paper and store them in the fridge, making sure they’re covered. It’s best to dredge and fry them right before you want to serve them, though, so they stay extra crispy!

Can I bake these instead of frying them?

Absolutely! If frying feels like too much, baking is a great option. Just arrange your breaded Reuben Balls on a baking sheet lined with parchment paper. Bake them in a preheated oven at 400°F (200°C) for about 15-20 minutes, flipping them halfway through. They won’t be quite as crispy as fried, but they’ll still be delicious and golden brown!

What if I don’t have rye bread crumbs?

No worries at all! If you can’t find rye bread crumbs or don’t want to make them, regular panko bread crumbs work just fine on their own for the coating. For the 1/4 cup needed in the mixture, you can substitute with regular panko or even crushed-up rye crackers. The flavor will still be fantastic!

Can I use corned beef from a can?

You can, but it’s really not the same, sweetie. Canned corned beef is often really mushy and doesn’t have the same texture as slow-cooked or deli-style corned beef. You really want that nice, finely chopped texture from good quality corned beef for the best Reuben Balls. If you can swing it, go for deli-sliced or leftover slow-cooked corned beef!

Nutritional Information (Estimated)

Okay, so you’re probably wondering about the nitty-gritty nutrition for these amazing Reuben Balls. Keep in mind this is just an estimate, because every kitchen uses slightly different brands and amounts! But generally, each serving (which is about one ball) will give you around X calories, Y grams of fat, Z grams of protein, and maybe W grams of carbs. It can totally change depending on your corned beef and cheese!

Reuben Balls with Spicy Sauce

These Reuben balls are a delicious appetizer. They combine classic Reuben sandwich flavors in a bite-sized format, served with a spicy dipping sauce.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 24 balls

Course: Appetizer

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

For the Reuben Balls

• 1 lb corned beef cooked and finely chopped
• 1 cup Swiss cheese shredded
• 1/2 cup sauerkraut drained and squeezed dry
• 1/4 cup rye bread crumbs fresh
• 2 large eggs beaten
• 1/4 cup Russian dressing
• 1/2 tsp black pepper
• 1 cup all-purpose flour for dredging
• 2 cups panko bread crumbs for dredging
• 2 large eggs beaten, for dredging
• 3 cups vegetable oil for frying

For the Spicy Sauce

• 1/2 cup mayonnaise
• 2 tbsp ketchup
• 1 tbsp horseradish prepared
• 1 tsp Worcestershire sauce
• 1/2 tsp hot sauce or to taste

Equipment

• Large bowl
• Baking sheet
• Small bowl

Method

 

1. In a large bowl, combine the chopped corned beef, shredded Swiss cheese, sauerkraut, rye bread crumbs, 2 beaten eggs, Russian dressing, and black pepper. Mix well until everything is evenly combined.
2. Roll the mixture into 1-inch balls. You should get about 24 balls.
3. Set up three shallow dishes. Place the flour in the first, the 2 beaten eggs in the second, and the panko bread crumbs in the third.
4. Dredge each ball first in the flour, then dip it in the egg, and finally coat it thoroughly with the panko bread crumbs.
5. Heat the vegetable oil in a large skillet or pot over medium-high heat to 350°F (175°C).
6. Carefully fry the Reuben balls in batches, without overcrowding the skillet, for 3-4 minutes, or until golden brown and heated through. Remove with a slotted spoon and place on a paper towel-lined plate to drain.
7. While the balls are frying, prepare the spicy sauce. In a small bowl, whisk together the mayonnaise, ketchup, horseradish, Worcestershire sauce, and hot sauce until smooth.
8. Serve the hot Reuben balls immediately with the spicy sauce for dipping.

Notes

You can bake these instead of frying. Place them on a baking sheet and bake at 400°F (200°C) for 15-20 minutes, flipping halfway through, until golden brown.