Description

These crispy Reuben Balls transform everything you love about the classic deli sandwich into irresistible bite-sized morsels! With a golden panko exterior giving way to melty Swiss cheese, savory corned beef, and tangy pickles, these appetizers deliver all the flavors of a Reuben in a party-friendly format. Paired with our Spicy Thousand Island Dipping Sauce, they’re guaranteed to disappear fast at any gathering!

Ingredients

Scale

For the Reuben Balls:

2 cups shredded Swiss cheese
1 cup finely chopped corned beef (leftover or deli-style)
½ cup finely chopped dill pickles
2 tablespoons chopped fresh parsley
1 teaspoon garlic powder
½ teaspoon onion powder
Salt & freshly ground black pepper, to taste
2 large eggs, beaten
1 cup panko breadcrumbs
1 cup all-purpose flour
Vegetable oil, for frying

For the Spicy Thousand Island Dipping Sauce:

½ cup mayonnaise
2 tablespoons ketchup
1 tablespoon sweet pickle relish
1 teaspoon hot sauce (adjust to taste)
½ teaspoon smoked paprika
Pinch of cayenne pepper
Salt & pepper, to taste

Instructions

Prep the filling: In a large bowl, combine shredded Swiss cheese, chopped corned beef, dill pickles, parsley, garlic powder, onion powder, salt, and pepper. Stir thoroughly to ensure even distribution of all ingredients.
Form the balls: Scoop about 1½ tablespoons of the mixture and roll between your palms to form tight, compact balls. You should get approximately 24 balls. Place them on a parchment-lined baking sheet and refrigerate for 15 minutes to firm up.
Set up your dredging station: While the balls chill, arrange three shallow bowls: one with flour seasoned with a pinch of salt and pepper, one with beaten eggs, and one with panko breadcrumbs.
Bread the balls: Working one at a time, roll each chilled ball in flour, coating completely. Next, dip in beaten egg, allowing excess to drip off. Finally, roll in panko breadcrumbs, pressing gently to adhere. Place breaded balls on a clean tray.
Heat the oil: In a deep saucepan or heavy pot, heat about 2 inches of vegetable oil to 350°F (175°C). Use a candy thermometer for accuracy and safety.
Fry to perfection: Carefully add Reuben Balls to the hot oil in small batches (5-6 at a time) to maintain oil temperature. Fry for 2-3 minutes, turning occasionally, until golden brown all over. Remove with a slotted spoon and drain on paper towels.
Make the dipping sauce: While the balls are frying, whisk together mayonnaise, ketchup, sweet pickle relish, hot sauce, smoked paprika, cayenne, salt, and pepper in a small bowl. Adjust seasonings to taste.
Serve: Arrange warm Reuben Balls on a serving platter with the Spicy Thousand Island Dipping Sauce on the side. Garnish with additional chopped parsley if desired.

Notes

Squeeze excess moisture from the chopped pickles before adding to the mixture to prevent soggy balls.
For make-ahead convenience, prepare the balls through the breading stage and refrigerate for up to 24 hours before frying.
These can be frozen after breading (before frying): freeze solid on a baking sheet, then transfer to a freezer bag for up to 1 month. Thaw in refrigerator before frying.
The dipping sauce can be made up to 3 days ahead and stored covered in the refrigerator.
For an air fryer version, spray breaded balls with cooking spray and air fry at 375°F for 8-10 minutes, turning halfway through, until golden and heated through.
If substituting sauerkraut for pickles, squeeze out all excess moisture first.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Fried
Cuisine: American, Fusion

Nutrition

Serving Size: 3 balls
Calories: 385
Sugar: 2g
Sodium: 580mg
Fat: 28g
Saturated Fat: 0g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 18g
Cholesterol: 95mg

Keywords: Reuben Balls, Corned Beef Appetizer, Swiss Cheese Balls, Fried Appetizers, Deli-Inspired Recipe, Party Food, St. Patrick's Day Leftovers, Game Day Snacks