Reuben Balls Spicy Sauce

The idea came to me during a Super Bowl party when someone brought those classic sausage balls. I kept thinking about how the tangy, salty combo of a Reuben would work in that format. My husband looked at me like I was crazy when I started experimenting, but after the third batch, he was eating them faster than I could fry them.

I made these for our St. Patricks Day gathering last year instead of the usual corned beef platter. My Irish father in law was skeptical until he took his first bite, then proceeded to stand by the serving tray for the rest of the evening. Now theyre requested for every family get together.

Ingredients

• Corned beef: Use leftovers from a cooked corned beef or purchase from the deli counter, just make sure its finely chopped so the balls hold together
• Sauerkraut: Squeeze it completely dry in paper towels or clean kitchen towels, any excess moisture will make the centers fall apart
• Swiss cheese: Shred it yourself from a block for better melting, pre shredded cheese has anti caking agents that prevent that gorgeous cheese pull
• Cream cheese: Let it come to room temperature so it blends smoothly and acts as the binder for everything else
• Dijon mustard: Adds that necessary sharpness that cuts through the rich cheese and meat
• Panko breadcrumbs: Create that incredibly light, shatteringly crisp exterior that regular crumbs just cant achieve
• Mayonnaise: Use a good quality mayo, it makes up the base of your dipping sauce
• Horseradish and hot sauce: These two together give the sauce its signature spicy kick that balances the fried richness

Instructions

Mix the filling:

Combine corned beef, drained sauerkraut, Swiss cheese, cream cheese, Dijon mustard, and black pepper in a large bowl. Mix with your hands until everything is evenly distributed and holds together when squeezed.

Form and chill:

Roll the mixture into 1 inch balls and place on a parchment lined baking sheet. Freeze for 20 minutes, this step is crucial so they dont fall apart during frying.

Set up your breading station:

Arrange three shallow bowls with flour, beaten eggs, and panko breadcrumbs. Coat each ball in flour, then egg, then press firmly into panko to ensure an even, thick coating.

Fry to perfection:

Heat 2 inches of vegetable oil to 350°F and fry the balls in batches for 2 to 3 minutes. Turn them halfway through for even golden brown coloring, then drain on paper towels.

Whisk the sauce:

Combine mayonnaise, ketchup, pickle relish, horseradish, hot sauce, smoked paprika, garlic powder, salt, and pepper. Whisk until completely smooth and refrigerate until ready to serve.

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These have become our go to game day food. Theres something magical about watching guests take that first hesitant bite, then immediately reach for another. The combination of the hot, crispy exterior with that cool, spicy sauce creates the most perfect temperature contrast.

Make Ahead Magic

You can form and bread the balls up to 24 hours ahead, just freeze them on the baking sheet then transfer to a sealed container. They fry beautifully straight from the freezer, just add an extra minute to the cooking time. This makes party prep so much less stressful.

Frying vs Baking

While frying gives you that restaurant quality crunch, I discovered baking works surprisingly well when you want to lighten things up. Bake at 400°F for 15 to 18 minutes, flipping halfway, until golden and heated through. They will not be quite as crispy but still incredibly satisfying.

Serving Suggestions

These are substantial enough to serve as a main course appetizer alongside some simple pickles and rye bread crackers. The sauce is generous enough for dipping and adds that extra layer of flavor. Consider setting up a small bar with extra hot sauce on the side for heat lovers.

• Pair with a cold pilsner or Irish stout to cut through the richness
• Extra caraway seeds sprinkled on top reinforce that classic rye bread flavor
• Keep them warm in a 200°F oven if making a large batch

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Watch these become the most requested dish in your entertaining rotation. Just be prepared to double the recipe next time.

Recipe FAQs

→ What cheese is best for these bites?

Swiss cheese offers a mild, nutty flavor that complements the savory corned beef and creamy base well.

→ How can I make the balls crispier?

Ensure the oil is hot enough (around 350°F) and coat each ball thoroughly with panko breadcrumbs for extra crunch.

→ Can I bake instead of frying?

Yes, bake at 400°F for 15–18 minutes for a lighter alternative while maintaining good texture.

→ What adds heat to the dipping sauce?

Hot sauce like sriracha and smoked paprika contribute spicy and smoky undertones to the Thousand Island sauce.

→ Any tips for preparing the balls ahead of time?

Chill the formed balls in the freezer for 20 minutes to help them firm up and hold their shape during frying.