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Turn everything you adore about a classic Reuben sandwich into crunchy, pop-in-your-mouth bites paired with a creamy spicy sauce. These are made for parties or whenever a snack craving hits—they deliver that familiar deliciousness in a fun little package everyone loves.
I remember how fast these vanished the first time I made them for family game night. Next round I had to make twice as many!
Tasty Ingredients
- Vegetable oil: heats evenly for frying, pick something neutral like canola or peanut
- Ketchup: gives a touch of sweet to the sauce, go for a good quality type
- Sauerkraut: brings tangy zing, really squeeze it dry so the filling isn't wet
- Eggs: help the coating stick, use large ones at room temp
- Shredded Swiss cheese: melts into gooey goodness, shredding a block yourself is best
- Pickle relish: adds snap and briny bite, use sweet or dill as you like
- Hot sauce: brings on the heat, use as much as you care for
- Breadcrumbs: panko makes them crispier, cover the balls well
- Chopped corned beef: hearty and savory, deli slices or dinner leftovers work
- Cream cheese: makes the mix creamy and rich, full-fat works best
- Dijon mustard: little sharpness and depth, pick a real Dijon if possible
- All-purpose flour: first coating to keep the breading on, unbleached is nice for texture
- Mayonnaise: the creamy sauce base, full-fat is what you want
- Smoked paprika: layers in a warm, smoky flavor, Spanish paprika is extra nice
Simple Step-by-Step
- Serve It Up:
- Heap those hot Reuben Balls onto a plate and add the sauce in a bowl right beside them. Serve while they're still crisp and melty inside.
- Whip Up the Dipping Sauce:
- Mix mayonnaise, ketchup, relish, hot sauce, and smoked paprika together until smooth. Adjust the spice and tang to your liking.
- Fry Until Crispy:
- Heat oil in a skillet or saucepan to about 350°F. Drop in the balls a few at a time, flip as they fry, and cook until they're deep golden and crunchy—about two to three minutes. Drain them on a towel-lined rack.
- Cover in Breading:
- Set out three shallow bowls—one for flour, one for eggs, one for breadcrumbs. Coat each ball in flour, dunk in egg, then roll in breadcrumbs for even coverage. Panko grabs on best if you press gently.
- Roll the Balls:
- Scoop chilled mix out with a spoon, shape into 1-inch balls, and set them on parchment. Sticky hands? Rub on some oil to fix it.
- Mix and Chill:
- In a bowl, stir together corned beef, sauerkraut, Swiss, cream cheese, and mustard. Make sure it's all mixed up, then cover and chill for at least half an hour so it's firm and easy to roll.
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Swiss cheese is the highlight for me—I always got sneak extra slices from my grandpa as a kid. Making these takes me back to those fun, noisy Sunday lunches packed with tangy sauerkraut smells and loads of laughter.
Keeping Leftovers
Leftovers do best in the fridge for up to three days sealed tight. Reheat them on a tray in a hot oven so they get crispy again. The dip keeps fresh in the fridge for a week if you cover it.
Switching Up Ingredients
No corned beef? Go with pastrami or a tasty roast beef instead. Try mild provolone or Monterey Jack if you're not into Swiss. Want it lighter? Use part-skim cream cheese and swap panko for gluten-free crumbs.
What to Serve Alongside
Pile them on a platter with toothpicks and set out extra spicy sauce. Add crunchy pickles, more sauerkraut, or slices of rye bread for that real deli feel. Cold beers or bubbly soda finish it off.
Where This Dish Comes From
This started with classic Reubens in old-school American delis—corned beef and sauerkraut on rye. Turning them into fun bites keeps that flavor going but makes it perfect for sharing at parties.
Common Recipe Questions
- → Which corned beef works best for this?
Shredded leftovers do just fine, but deli cuts make it fast and simple too.
- → Could these be baked instead of fried?
Definitely. Pop them on a greased pan at 400°F (200°C) and bake for 15 to 18 minutes. They'll get nice and crispy.
- → How do I turn up the heat in the sauce?
Just splash in more hot sauce, toss in extra paprika, or add some cayenne for a fiery kick.
- → Can I make these in advance for a party?
Sure thing. Prep and chill the uncooked balls, then fry when needed. Or cook ahead and rewarm in the oven.
- → Is it ok to freeze extra balls?
Of course! Cooked balls freeze great. Heat them up in the oven until they're hot and crunchy. Sauce keeps best fresh or stored apart.
- → If I don’t have Swiss, what else can I use?
Gruyère or even provolone are tasty stand-ins. They'll melt right in and give a new twist on flavor.