Oh my gosh, you have to try these Reuben balls with spicy Thousand Island dipping sauce! They’re like all the best parts of a Reuben sandwich – that salty corned beef, tangy sauerkraut, melty Swiss cheese – rolled into perfect little bite-sized packages. I first made these for a game day party last year, and let me tell you, they disappeared faster than I could refill the tray.
The spicy kick in the sauce? That’s my little twist on the classic – just enough heat to make things interesting without overpowering all those gorgeous flavors. Best part? They come together in about 30 minutes with ingredients you probably already have in your fridge. Trust me, once you try these, they’ll become your new go-to party snack!
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Why You’ll Love These Reuben Balls with Spicy Thousand Island Dipping Sauce
These little flavor bombs check all the boxes for the perfect party snack:
- They’re crazy easy to make – just mix, roll, and bake!
- That spicy Thousand Island dipping sauce? Absolute game-changer (adjust the heat to your taste!)
- Perfect for everything from game day to book club – disappears every single time
- All the iconic Reuben flavors in one irresistible bite Looking for another crispy snack idea? Try these Air Fryer Pasta Chips – quick, crunchy, and totally addictive!
Ingredients for Reuben Balls with Spicy Thousand Island Dipping Sauce
Here’s everything you’ll need to make these addictive little bites. I like to separate the ingredients into two groups – one for the balls themselves, and one for that killer dipping sauce that makes them truly special.
For the Reuben Balls
- 1 lb corned beef, chopped into small pieces (I like mine about pea-sized)
- 1 cup sauerkraut, drained really well and chopped fine (squeeze out that extra liquid!)
- 1 cup Swiss cheese, shredded (buy the block and shred it yourself – it melts better)
- 1/2 cup breadcrumbs (I use panko for extra crunch)
- 1 egg, beaten (just give it a quick whisk)
- 1 tsp Dijon mustard (the secret flavor booster)
- 1/2 tsp caraway seeds (optional, but so good if you love that rye bread taste)
- Salt and pepper to taste (don’t go crazy – the corned beef is already salty)
For the Spicy Thousand Island Sauce
- 1/2 cup mayonnaise (full-fat for the best texture)
- 2 tbsp ketchup (the base of any good Thousand Island)
- 1 tbsp hot sauce (I use Frank’s, but use your favorite)
- 1 tsp Worcestershire sauce (that umami kick!)
- 1 tsp prepared horseradish (trust me on this)
- 1 tbsp sweet pickle relish (the sweet counterpoint to all that spice)
Reuben Balls with Spicy Thousand Island Sauce
- Total Time: 35 minutes
- Yield: 20 balls
- Diet: Low Lactose
Description
A savory snack featuring crispy Reuben balls served with a spicy Thousand Island dipping sauce.
Ingredients
- 1 lb corned beef, chopped
- 1 cup sauerkraut, drained and chopped
- 1 cup Swiss cheese, shredded
- 1/2 cup breadcrumbs
- 1 egg, beaten
- 1 tsp Dijon mustard
- 1/2 tsp caraway seeds
- Salt and pepper to taste
- 1/2 cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp hot sauce
- 1 tsp Worcestershire sauce
- 1 tsp horseradish
- 1 tbsp sweet pickle relish
Instructions
- Preheat oven to 375°F.
- Mix corned beef, sauerkraut, Swiss cheese, breadcrumbs, egg, mustard, caraway seeds, salt, and pepper in a bowl.
- Shape mixture into 1-inch balls and place on a baking sheet.
- Bake for 15-20 minutes until golden brown.
- Combine mayonnaise, ketchup, hot sauce, Worcestershire sauce, horseradish, and relish in a bowl for the dipping sauce.
- Serve Reuben balls warm with the spicy Thousand Island sauce.
Notes
- For extra crispiness, lightly spray the balls with cooking oil before baking.
- Adjust the amount of hot sauce to control the spiciness.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
How to Make Reuben Balls with Spicy Thousand Island Dipping Sauce
Okay, let’s get cooking! This is where the magic happens – turning those simple ingredients into crispy, golden bites of Reuben perfection. The process couldn’t be easier, but I’ve got some little tricks that’ll make all the difference.
Preparing the Reuben Balls
First, preheat your oven to 375°F – this gives it time to get nice and hot while you’re prepping. Now grab that big mixing bowl and toss in all the Reuben ball ingredients: chopped corned beef, sauerkraut, Swiss cheese, breadcrumbs, beaten egg, mustard, caraway seeds, and a pinch of salt and pepper. Get in there with your hands and mix until everything comes together beautifully. The mixture should hold its shape when pressed – if it feels too wet, add a sprinkle more breadcrumbs. Roll into 1-inch balls (about the size of a ping pong ball) and place them on a parchment-lined baking sheet. Pro tip: lightly spray them with cooking oil for extra crispiness!
Baking to Perfection
Pop those beauties in the oven for 15-20 minutes. You’ll know they’re done when they’re golden brown and slightly crispy on the outside, with cheese just starting to peek through the cracks. The heavenly smell filling your kitchen is another dead giveaway! Let them cool for just a minute or two – they’re best served warm when the cheese is still nice and melty.
Mixing the Dipping Sauce
While the balls bake, whip up that spicy Thousand Island sauce. Just stir together mayonnaise, ketchup, hot sauce (start with 1 tbsp and taste – you can always add more heat!), Worcestershire sauce, horseradish, and relish. This sauce is super forgiving – want it creamier? Add a splash of milk. Sweeter? More relish. Play with it until it’s perfect for you! Let it chill in the fridge for about 10 minutes to let the flavors really come together.
Tips for the Best Reuben Balls with Spicy Thousand Island Dipping Sauce
Want foolproof results every time? Here’s what I’ve learned making dozens of batches: First, give those sauerkraut balls a quick spritz of oil before baking – it makes them irresistible golden-brown. The sauce spice level? Totally adjustable – start with half the hot sauce if you’re nervous. Leftovers keep beautifully for 3 days in the fridge (if they last that long!), just reheat in the oven to keep them crispy. Trust me, cold ones straight from the fridge taste amazing too!
Serving Suggestions for Reuben Balls
These little guys are perfect all on their own, but I love serving them with some tangy dill pickles and crispy rye toast points for scooping up extra sauce. For parties, arrange them on a platter with the dipping sauce right in the center – it makes for such a pretty (and delicious!) presentation.
Storing and Reheating
Leftover Reuben balls? (As if!) Store any survivors in an airtight container in the fridge for up to 3 days. When reheating, skip the microwave – it’ll make them soggy. Instead, pop them back in a 350°F oven for 5-7 minutes to revive that perfect crispy exterior. The sauce keeps beautifully in the fridge too – just give it a quick stir before serving again.
Nutritional Information
Nutrition varies based on ingredients/brands. Estimates per serving (2 balls): 180 calories, 12g fat (4g saturated), 8g carbs, 1g fiber, 2g sugar, 9g protein, 400mg sodium. That dipping sauce adds about 50 calories per tablespoon – but trust me, it’s worth every bite! Save this recipe for later and explore more tasty ideas on our Pinterest page.
FAQs About Reuben Balls with Spicy Thousand Island Dipping Sauce
Can I fry these Reuben balls instead of baking?
Absolutely! While I love the baked version for its ease, frying gives an incredible crispy crust. Heat vegetable oil to 375°F in a deep pot or fryer. Carefully drop in the balls (don’t overcrowd!) and fry for 2-3 minutes until golden brown. Drain on paper towels and serve immediately – the cheese gets extra melty this way!
What if I don’t have all the sauce ingredients?
No worries – the spicy Thousand Island is super adaptable. No horseradish? Skip it or add a dash more hot sauce. Out of relish? Try finely chopped cucumbers or omit it entirely. The base is really just mayo+ketchup+hot sauce – everything else enhances it. Even plain Thousand Island dressing spiked with extra hot sauce works in a pinch!
Can I freeze these ahead of time?
Yes! Freeze unbaked balls on a tray until solid, then transfer to freezer bags for up to 3 months. When ready to bake, add 5 extra minutes to the cooking time straight from frozen. The sauce freezes well too – just thaw overnight in the fridge and stir vigorously before serving.
There you have it – my foolproof recipe for Reuben balls with that kickin’ spicy Thousand Island dipping sauce! I can’t wait for you to try these little bites of heaven at your next gathering (or, you know, just for yourself on a lazy Sunday – no judgment here). The best part? Every time I make them, someone asks for the recipe, and now you’ve got all my secrets. Give them a whirl and tell me how they turn out – did you add extra horseradish? Try a different cheese? I want to hear all about your tasty twists in the comments below!