Reuben Balls with Spicy Thousand Island Dipping Sauce
These Reuben Balls are miniatures of the classic sandwich, featuring a crunchy exterior filled with corned beef, Swiss cheese, and sauerkraut. Perfect for appetizers, game days, or any gathering.
I still remember the first time I rolled these into golden little pockets — the tang of sauerkraut, salty corned beef, and melty Swiss all wrapped in a crisp wonton felt like a perfect miniature Reuben. Reuben Balls are ideal for game-day snacks, potlucks, or a fun weeknight appetizer when you want all the flavors of a classic sandwich in one bite. If you like portable, crunchy bites that pack bold flavors, these are for you — and if you’re testing different handheld party bites, you might also enjoy this take on Crispy Vegetable Pancakes with Asian Dipping Sauce as another crowd-pleasing option.
Why you’ll love this dish
These Reuben Balls turn a familiar deli sandwich into addictive finger food. They’re quick to assemble, easy to scale for a crowd, and everyone recognizes those Reuben flavors — corned beef, Swiss, sauerkraut — but in a crisp, playful package. They’re great for:
- Appetizers at parties and Super Bowl spreads
- Kid-friendly snacks (cut the hot sauce from the dipping sauce for the little ones)
- Using up leftover corned beef after St. Patrick’s Day
Step-by-step overview
Before you start, here’s the quick process so you know what to expect: mix the filling, spoon it into wonton wrappers, seal into little parcels, and deep-fry until golden. While the balls fry, whisk together Thousand Island and a splash of hot sauce for a zippy dip. Total active time is about 20–30 minutes depending on how many you make; frying is fast and forgiving, so this is a great last-minute party recipe.
What you’ll need
- Corned beef, chopped (about 2 cups) — leftover corned beef or deli corned beef both work
- Swiss cheese, shredded (1 to 1 1/2 cups) — Gruyère is a fine substitution
- Sauerkraut, well drained and squeezed dry (about 1 cup)
- Green onions, thinly sliced (2–3) — adds brightness
- Cream cheese, softened (4 oz / half a block) — helps bind the filling
- Wonton wrappers (about 30–40, depending on size)
- Oil for frying (neutral oil with a high smoke point: canola, peanut, or vegetable)
- Thousand Island dressing (1/2 cup) — store-bought or homemade
- Hot sauce to taste (a teaspoon to a tablespoon) — Sriracha or your favorite
- Optional spices: freshly ground black pepper, a pinch of smoked paprika, or caraway seeds for a rye-like note
Substitutions and notes:
- For a lighter version, bake at 400°F for 8–10 minutes or until golden, turning halfway.
- Use turkey or pastrami instead of corned beef if preferred.
Directions to follow
- Make the filling: In a medium bowl, combine the chopped corned beef, shredded Swiss, drained sauerkraut, sliced green onions, and softened cream cheese. Mix until the ingredients are evenly combined and the mixture sticks together.
- Fill the wontons: Place one wonton wrapper on a clean surface. Spoon about 1 tablespoon of the filling into the center. Lightly moisten the wrapper edges with water, fold into a small packet (purse or triangle), and press to seal. Repeat until you’ve used the filling.
- Heat the oil: Pour oil into a deep pan or fryer to a depth of about 2 inches. Heat over medium to medium-high heat to roughly 350–375°F (moderate frying temperature). If you don’t have a thermometer, a small piece of wrapper should sizzle immediately and turn golden in 30–60 seconds.
- Fry the Reuben Balls: Work in batches so you don’t overcrowd the pan. Fry the filled wontons for about 3–4 minutes, turning occasionally, until they’re evenly golden brown and crispy. Use a slotted spoon to transfer them to a paper towel–lined plate to drain.
- Make the spicy dipping sauce: In a small bowl, mix the Thousand Island dressing with hot sauce to taste. Start with 1 teaspoon and add more until you reach the level of heat you want. Stir well.
- Serve: Arrange the Reuben Balls on a platter and serve hot with the spicy Thousand Island dipping sauce.
01Ingredients
Filling Ingredients
Dipping Sauce
Optional Ingredients
02Method
- Preparation
- Frying
- Dipping Sauce
- Serving
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0 OF 6 DONE03Recipe notes
- 01For a lighter version, bake at 400°F for 8-10 minutes or until golden, turning halfway. You can use turkey or pastrami instead of corned beef if preferred.
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How to plate and pair
Serve these as a fun appetizer or small plate. Arrange Reuben Balls on a wooden board or white platter with small bowls of the dipping sauce. For a full spread, pair with:
- Pickle spears and rye crackers to echo Reuben flavors
- A wedge of coleslaw or a simple dill cucumber salad for brightness
- A crisp alcohol-free beer or a dry pear spritzer to cut the richness
If you’re assembling a diverse appetizer table, they sit nicely next to other handhelds — think of them as a savory cousin to dishes like Japanese Octopus Balls with Savory Sauces when you want variety in textures and international flair.
Storage and reheating tips
Refrigerate: Store leftover Reuben Balls in an airtight container for up to 3 days. Keep the dipping sauce separate.
Reheat: For best texture, re-crisp in a 375°F oven for 6–8 minutes or in an air fryer at 350°F for 3–5 minutes. Microwaving will warm them but soften the wrappers.
Freeze: Freeze uncooked, sealed Reuben Balls in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 2 months. Fry from frozen, adding a minute or two to the fry time.
Food safety: Cool to room temperature no longer than two hours before refrigerating, and reheat to 165°F when serving leftovers.
Creative twists
- Mini Reuben sliders: Use small bread rounds and toast them instead of wontons for a sandwich version.
- Vegetarian option: Swap corned beef for chopped smoked tempeh or marinated roasted mushrooms with extra Swiss.
- Spice it up inside: Mix in a teaspoon of Dijon or horseradish to the filling for an extra tang.
- Baked version: Brush with a little oil and bake until crisp for a lighter take.
- Sauce variations: Try a chipotle mayo, garlic aioli, or a dill-mustard dip for different flavor profiles.
Helpful answers
How long does this take to prepare from start to finish?
A: Expect roughly 20–30 minutes of active prep and about 10–15 minutes for frying, depending on batch size. Total time for a single batch is around 30–45 minutes.
Can I make these ahead for a party?
A: Yes. Assemble and seal the uncooked Reuben Balls, place them on a tray, then refrigerate for up to 24 hours or freeze for longer storage. Fry just before serving for the crispiest result.
Are wonton wrappers the best option?
A: Wonton wrappers are thin and crisp nicely, making them ideal. You can use egg roll wrappers for a thicker, chewier exterior or bake the wontons if you prefer less oil.
What if I don’t have corned beef?
A: Pastrami or leftover roast beef are good substitutes. For a non-meat version, use smoked tempeh or sautéed mushrooms.
How spicy will the dipping sauce be?
A: It’s adjustable. Start with a small amount of hot sauce and taste. The Thousand Island base mellows the heat, so you can add more for kick.
Conclusion
If you want a proven crowd-pleaser that turns deli flavors into crunchy finger food, these Reuben Balls are a winner — easy to scale, quick to fry, and endlessly tweakable. For more ideas, check out Reuben Balls with Spicy Thousand Island Dipping Sauce – Jo and Sue and my Spicy Tuna Rice Balls.
Appetizer
Appetizer
Appetizer
