17 Irresistible Reuben Balls with Spicy Dipping Sauce

Oh my gosh, let me tell you about my absolute favorite party food discovery – these Reuben Balls with Spicy Thousand Island Dipping Sauce are total game-changers! I first made them for my husband’s football watch party last season, and now they’re requested at every gathering. Imagine all the amazing flavors of a classic Reuben sandwich – that salty corned beef, tangy sauerkraut, melty Swiss cheese – rolled into perfect little bite-sized balls with just the right crunch. But wait until you try the dipping sauce – I kick up regular Thousand Island with horseradish and hot sauce for this addictive spicy-sweet combo that’ll have everyone hovering around the tray. Trust me, these disappear faster than I can make them!

Ingredients for Reuben Balls with Spicy Thousand Island Dipping Sauce

Gathering the right ingredients is half the battle with these addictive little bites! I’ve learned through trial and error that prep matters – soggy sauerkraut or chunky corned beef just won’t do. Here’s exactly what you’ll need, separated into the balls and that killer sauce:

For the Reuben Balls:

• 2 cups cooked corned beef – Finely chopped (I like to pulse mine in the food processor just until crumbly)
• 1 cup sauerkraut – Drained and squeezed dry between paper towels (trust me, squeeze hard to remove all that liquid!)
• 1 cup Swiss cheese – Shredded (buy blocks and grate yourself – pre-shredded won’t melt as nicely)
• 1/2 cup rye bread crumbs – Packed (leftover rye bread pulsed in a blender works perfectly)
• 2 large eggs – Beaten (they’re our glue to hold everything together)
• 1 tsp caraway seeds – For that authentic deli flavor
• 1/2 tsp garlic powder & 1/2 tsp onion powder – Our flavor boosters
• 1/4 tsp black pepper – Freshly ground if you have it

For the Spicy Dipping Sauce:

• 1/2 cup Thousand Island dressing – Store-bought works great here
• 1 tbsp hot sauce – I use Frank’s RedHot, but adjust to your taste
• 1 tbsp prepared horseradish – The secret ingredient that makes people go “Wow, what’s in this?!”

See? Nothing too fancy, but when these simple ingredients come together – magic happens. Now let’s get mixing!

How to Make Reuben Balls with Spicy Thousand Island Dipping Sauce

Okay, let’s dive into the fun part – turning these ingredients into irresistible bite-sized wonders! I’ll walk you through each step, sharing all my little tricks I’ve learned from making these way too many times (not that anyone’s complaining).

Mixing and Shaping the Balls

First things first – preheat that oven to 375°F (190°C) and line your baking sheet with parchment paper. Now, grab your biggest mixing bowl and dump in the corned beef, sauerkraut, Swiss cheese, rye bread crumbs, eggs, and all those lovely spices. Here’s my secret – mix with your hands! Clean ones, of course. The warmth from your fingers helps everything stick together better than a spoon ever could.

You’ll know the mixture is perfect when it holds together when squeezed but isn’t sticky. If it feels too wet, sprinkle in a bit more rye bread crumbs. Now, scoop about a tablespoon of the mixture and roll it between your palms into a nice 1-inch ball. Pro tip: keep a little bowl of water nearby to wet your hands slightly – it prevents sticking!

Baking for Perfect Crispness

Arrange your little flavor bombs on the prepared baking sheet about an inch apart. I like to give them a quick spritz with cooking oil – it gives that gorgeous golden brown crust my family fights over. Pop them in the oven for 15-20 minutes.

You’ll know they’re done when you smell that amazing corned beef and cheese aroma, and the balls have turned a beautiful golden brown with crispy edges. No need to flip them – just let them bake evenly all the way around. They’ll firm up slightly as they cool, so don’t overbake!

Preparing the Spicy Dipping Sauce

While those beauties bake, let’s make the sauce that takes these from good to “Oh my gosh, give me the recipe!” In a small bowl, stir together the Thousand Island dressing, hot sauce, and horseradish. Start with 1 tablespoon of hot sauce, then taste – want more kick? Add another teaspoon or two!

This sauce actually gets better if made ahead. Just cover and refrigerate for up to 3 days. The flavors really meld together beautifully. If it thickens in the fridge, thin it with a splash of milk or water when you’re ready to serve.

Now comes the best part – grabbing one straight from the baking sheet (careful, they’re hot!) and dipping it into that creamy, spicy sauce. Pure bliss!

Why You’ll Love These Reuben Balls

Listen, I know I’m biased, but these little gems check all the boxes for the perfect party snack. Here’s why they’ll become your new go-to:

• Total crowd-pleasers – Even people who swear they hate sauerkraut come back for seconds (true story from my cousin’s wedding shower!)
• Surprisingly easy – Just mix, roll, and bake. No fancy techniques needed!
• All the Reuben flavors you love – That salty-savory corned beef, tangy kraut, and melty Swiss in every bite
• The sauce though – The spicy Thousand Island dip takes it over the top with its creamy-cool-meets-fiery kick
• Perfect hand-held size – No plates needed, just grab, dip, and pop ’em in your mouth

Seriously, once you make these once, you’ll understand why my friends now text me “Are you bringing the balls?” before every party!

Tips for Success with Reuben Balls

After making these dozens of times (often in a frenzy before guests arrive), I’ve picked up some foolproof tricks to ensure perfect Reuben Balls every single time:

• Squeeze that sauerkraut like it owes you money – I wrap mine in paper towels and twist until no more liquid comes out. Wet kraut = mushy balls!
• Chill the mix if it feels sticky – 15 minutes in the fridge makes shaping much easier if your eggs made things too loose.
• Give them a quick oil spritz – A light mist of cooking spray before baking gives that irresistible golden crust.
• Uniform size matters – Use a tablespoon measure or small cookie scoop for evenly-sized balls that bake uniformly.

Follow these simple tips, and you’ll be the hero of every party with these addictive little bites!

Storage and Reheating

Here’s the best part – these Reuben Balls actually keep beautifully! Let them cool completely, then tuck them into an airtight container in the fridge for up to 3 days. When you’re ready for round two (and trust me, you will be), just reheat them in a 350°F oven for 5-10 minutes until warmed through. The oven brings back that perfect crispiness – microwaving makes them soggy, and we can’t have that! The sauce stays fresh in the fridge too – just give it a quick stir before serving.

Nutritional Information

Now, I’m no nutritionist, but I know we all like to have a general idea of what we’re eating! Keep in mind these numbers can vary depending on exactly which brands of corned beef, cheese, and dressing you use. The amounts can change based on how big you make your balls too (I’ve been known to get a little overzealous with my scooping sometimes!).

What I can tell you is that these pack a good protein punch from the corned beef and cheese, and using rye bread crumbs adds some fiber. The sauerkraut brings that gut-friendly probiotic goodness we all need. That spicy Thousand Island sauce? Well… let’s just say it’s worth every delicious drop!

If you’re watching specific nutrients, your best bet is to plug your exact ingredients into a calculator. But honestly? When I’m serving these at parties, I just tell people to enjoy them guilt-free – life’s too short not to savor every bite of these flavor-packed little wonders!

Frequently Asked Questions

I get so many questions whenever I serve these Reuben Balls – seems like everyone wants to know how to tweak them! Here are answers to the ones I hear most often:

Can I use pastrami instead of corned beef?

Absolutely! Pastrami makes a delicious swap – it’s got that same peppery, smoky flavor that works beautifully with the sauerkraut and Swiss. Just make sure to chop it fine like you would the corned beef. My uncle actually prefers them with pastrami and adds a little extra black pepper to the mix.

How do I make these gluten-free?

Easy fix! Just swap the rye bread crumbs for gluten-free bread crumbs or even crushed gluten-free crackers. I’ve used gluten-free panko in a pinch, and they turned out great. Double check that your Thousand Island dressing is gluten-free too – some brands sneak in sneaky ingredients.

Can I make these ahead and freeze them?

You sure can! Here’s my method: bake them completely, let them cool, then freeze in a single layer on a baking sheet before transferring to a freezer bag. When you’re ready, pop them straight from freezer to a 350°F oven for about 15 minutes – they’ll come out crisp and delicious. The sauce doesn’t freeze well though, so make that fresh!

What if I can’t find caraway seeds?

No worries – they add that classic deli flavor, but you can skip them or substitute with a pinch of fennel seeds if you like. My sister actually prefers them without any seeds (she’s weird about textures), and they’re still fantastic.

Can I fry these instead of baking?

Oh honey, you’re speaking my language! While baking is easier for large batches, shallow frying in a little oil gives them an irresistible crispy crust. Just roll them in extra bread crumbs first and fry at 350°F for 2-3 minutes until golden. Drain on paper towels – they’ll disappear even faster this way!

For more great recipes and cooking tips, check out The Kitchn.

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