Let’s Get Real: Snack Time Just Got Interesting

Okay, confession time: I discovered Reuben Balls with Spicy Thousand Island Dipping Sauce on a rainy afternoon while debating whether to brave the grocery store or just eat pickles for lunch, and honestly, I’m not sure my life was ever the same afterwards. The first batch was a bit wonky (my kitchen smelled delightfully weird for hours), but since then, it’s become my go-to when I want to feel like a clever food magician without breaking a sweat. And honestly, who doesn’t love a Reuben… in ball form? If you do, we should probably be friends, or at least swap recipes more often!

Why You’ll Love This (Or At Least Tolerate It)

I make these whenever the snack-attack hits hard (hello, football Sundays and random Tuesdays) and my family usually wipes out the plate before I’ve even snagged a second one. My mom, notorious for disliking anything remotely creative, actually requests these for potlucks. Not to brag, but that’s basically a culinary miracle. Oh, and they’re go-to for using up leftover corned beef after St. Paddy’s, which is a total win (I swear, if I see another corned beef sandwich after March I scream…).

The Ingredients (With My Usual Chaos)

2 cups chopped corned beef (I sometimes just grab a decent deli cut, and it works fine—my neighbor swears by Boar’s Head, but honestly, whatever’s on sale)
1 1/2 cups Swiss cheese, shredded (my gran insisted on Jarlsberg, but I won’t tell if you sub in gouda or even cheddar in a pinch)
1/2 cup sauerkraut, drained & squeezed (try to get most of the liquid out, but a little bit left is okay—it won’t ruin things)
4 ounces cream cheese, softened
1/4 cup green onions, chopped (optional—sometimes I skip these if I’m out or just lazy)
1 teaspoon wholegrain mustard (or just use yellow—no flavor police)
1/2 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups panko breadcrumbs (I’ve even used crushed Ritz crackers once—turned out kinda awesome, actually)
Oil for frying (something with a high smoke point—canola, sunflower… whatever you’ve lurking in your pantry)
For the Spicy Thousand Island Dipping Sauce:
1/2 cup mayo (I use Duke’s, but if you like Kewpie mayonnaise, that’s even richer)
2 tablespoons ketchup
2 teaspoons sriracha or other hot sauce (if you’re a spice fanatic add another squirt or two)
2 tablespoons sweet pickle relish
1/2 teaspoon garlic powder
Salt and pepper to taste

So, Here’s What You’ll Do (And Not Too Strictly!)

Mix the innards: In a big bowl, squash together the corned beef, Swiss (or whatever cheese moment you’re having), sauerkraut, cream cheese, green onions, and mustard. Hands work best (unless you just did your nails—then I won’t judge if you use a big spoon). Don’t worry if it looks a little messy; it’s supposed to.
Shape the balls: Pinch off about a tablespoon-ish of mixture and roll into a ball, about the size of a walnut. Tip: if it falls apart, either chill the mix for a bit or just go a little smaller. I usually sneak a taste here (nobody tell my cousin, who’s a germaphobe).
The breading bits: Set up a little breading station—flour in one bowl, eggs in another, panko in a third. Dunk each ball in flour, then egg, then roll in panko.
Chill out: Pop the breaded balls on a plate and stick them in the fridge for at least 15 minutes. (Actually, longer is even better, especially if you have a hot kitchen. They won’t fall apart when frying this way. Or at least not as much as my first attempt did.)
Fry time: Heat about two inches of oil in a deep skillet or heavy pot over medium heat (or use a deep fryer if you’re fancy). The oil’s ready when you drop in a panko crumb and it sizzles but doesn’t burn. Fry the balls in batches, turning now and then, till golden and crisp—usually about 3-4 minutes. Don’t overcrowd or they’ll get soggy.
Drain & cool: Fish ’em out with a slotted spoon and drain on a paper towel. At this point, I’d say let them cool, but good luck…
The sauce: Stir together all the sauce ingredients (seriously, that’s it). Taste and adjust the spice if you like living dangerously.

Notes from the Trenchcoat Pocket (Aka, Things I Wish I’d Known)

If you don’t squeeze the kraut out well enough, the mixture gets kinda wet—but it’s not a disaster. Just use more breadcrumbs inside.
Once tried air frying these. Worked… okay. They tasted good but weren’t as crunchy. Still, if oil isn’t your thing, it’s worth a go.
Honestly, if you leave them in the fridge to chill overnight before frying, they set better and taste even Reuben-y-er (real word? Maybe not).

Variations (Because I Can’t Leave Well Enough Alone)

I swapped pastrami for corned beef once—unexpectedly delicious. But turkey, weirdly, not so much. Maybe it needs more fat?
For a lighter bite, I’ve made mini balls (like, grape-size), served with toothpicks. Kids loved them… until they found the sauerkraut. Whoops.
On second thought, don’t try to bake these. They sort of implode. Frying just works best for the vibe you want here.

What If I Don’t Have…?

No food processor? Honestly, you can just chop everything up fine and squish with your hands—more fun, anyway. Deep fryer out of commission? A sturdy skillet and some patience are all you need (though you might smell like a chip shop for a bit afterward!). Or, as a last resort, check out this guide on frying—it saved my skin once when I scorched the first round!

Reuben Balls with Spicy Thousand Island Dipping Sauce

Storing Leftovers (Good Luck, But Just in Case)

They keep in an airtight container in the fridge for 2-3 days—though honestly, in my house, I’ve never seen them last longer than one evening. If you do make a double batch, you can freeze before frying. Just add an extra minute or two to fry time straight from frozen.

How I Like to Serve ‘Em (And a Digression)

We plop these on a platter, toothpicks on the side, and the dipping sauce in a big bowl (sometimes I double it; trust me). At my last family birthday bash, my cousin dipped hers in yellow mustard instead, which was… controversial. Now, ridiculously, my dad acts like it’s the obvious side sauce. Great for game day spreads too—one year, they vanished before halftime. I also like to have some extra pickles alongside—totally optional, but highly encouraged.

Pro Tips—I’ve Messed Up, So You Don’t Have To

Don’t try to rush the chilling step: I once skipped it and my Reuben Balls broke up into something resembling chunky soup while frying. Not great.
If you’re low on panko, you can mix regular breadcrumbs with potato chips—yes, really—it adds a bit of crunch and saltiness.
Don’t try to make these massive; the bigger they are, the more likely they are to fall apart in the oil. Smaller is better here, trust me.

FAQs from Friends, Family, and That Guy at the BBQ

“Can I make these gluten free?”: Sure thing! Just swap regular flour and panko for GF versions—I’ve used Bob’s Red Mill with pretty good results. Won’t be exactly the same, but totally passable.
“Do I have to use sauerkraut?”: Technically, no. But, you’ll lose that classic Reuben flavor. Try chopped pickles or even kimchi for a twist. Or just leave it out for picky eaters—I won’t tell.
“Can I bake them instead of fry?”: Mmm… like I said before, it didn’t really work out for me. They collapsed a bit, and the crust got weird. But—or if you must—try air frying, though it’s less crispy. Probably better than nothing!
“Why are mine so salty?”: Oof, been there! It’s usually the cheese or kraut. Maybe use low-sodium corned beef next time?
“Can I prep these ahead?”: Definitely. Shape and bread them, keep refrigerated, and fry just before serving. If you’re really planning ahead, freeze after breading and fry straight from frozen—they’ll take an extra minute or two, but it works great.

Hope you give these Reuben Balls with Spicy Thousand Island Dipping Sauce a go! And hey, if you find a new twist, send it my way—I’m always up for a good snack and a story. Enjoy!

Reuben Balls with Spicy Thousand Island Dipping Sauce