Reuben Balls with Spicy Thousand Island Dipping Sauce

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There are appetizers that borrow inspiration from a familiar favorite and then turn it into something completely new at the table. Reuben Balls with Spicy Thousand Island Dipping Sauce do exactly that, taking the savory, tangy, cheesy character of a classic Reuben and packing it into crisp, golden bites that are made for dipping.

Inside each ball is a rich combination of corned beef, sauerkraut, Swiss cheese, cream cheese, and Dijon mustard. Around that filling is a crunchy coating of flour, egg, and panko breadcrumbs that turns deeply golden during frying.

Then there is the sauce. Mayonnaise, ketchup, pickle relish, hot sauce, and smoked paprika come together into a creamy dip with sweetness, tang, smoke, and just enough heat to make every bite feel even more satisfying.

These are the kind of appetizers that fit naturally into a party spread, game-night table, or casual evening at home. They can be fried for maximum crunch, baked for an alternative cooking method, or air-fried when you want another way to get a crisp exterior.

Why These Reuben Balls Are So Much Fun

A classic Reuben is already built around strong contrasts. Salty corned beef, tangy sauerkraut, melted Swiss, and creamy dressing all bring something distinctive.

Turning those flavors into bite-sized balls makes the experience completely different. Instead of handling a full sandwich, you get a small, crunchy appetizer with warm cheese and savory filling hidden inside.

The texture is one of the biggest reasons these bites work so well. The panko coating becomes crisp, while the cream cheese and Swiss help create a softer interior.

The sauerkraut keeps the filling lively. Its tang balances the richer beef and cheese so the center does not taste flat or overly heavy.

The dipping sauce pushes that contrast even further. The creamy base softens the sharper flavors, while hot sauce and smoked paprika give the dip more personality.

Why You’ll Love This Recipe

The flavor is familiar enough to please Reuben fans but the presentation feels fresh. Each ball has the savory, cheesy, tangy profile people expect, just in a much more snackable form.

They are also highly practical for entertaining. The filling can be prepared ahead, the balls can be breaded in advance, and the sauce can be made a few hours early so its flavors have time to develop.

There are several cooking options as well. Fry them at 350°F (175°C), bake them at 400°F (200°C), or air-fry them at 375°F (190°C).

The recipe is also easy to customize. Pastrami or roast beef can replace corned beef, Gruyère or sharp Cheddar can replace Swiss, and jalapeños can be added when you want more heat.

What Makes the Filling Work

Corned beef gives these balls their strongest savory character. Using chopped or shredded meat allows it to mix evenly with the cheese and sauerkraut.

The sauerkraut is just as important, but moisture control matters. It needs to be drained and squeezed very dry before mixing.

Swiss cheese provides the familiar melted-cheese flavor associated with Reuben-style combinations. Cream cheese helps bind the filling and makes the texture softer and easier to shape once chilled.

Dijon mustard adds another tangy layer. Its sharpness keeps the filling from feeling one-note despite all the rich ingredients.

The Importance of Chilling

This recipe uses chilling twice before frying. That is not wasted time—it is part of what helps the balls hold together.

First, the entire filling mixture chills for 30 minutes. This firms the cream cheese and helps the ingredients become easier to scoop and shape.

After rolling the filling into approximately 1-inch balls, they chill again for 15 to 20 minutes. This gives the individual pieces even more structure before breading and frying.

If you skip that second chill, the balls may still work, but the recipe specifically recommends it for better handling. The firmer they are going into the coating, the easier it is to keep their round shape.

Recipe Details

The filling uses 1½ cups chopped or shredded corned beef, 1 cup sauerkraut, 1 cup shredded Swiss cheese, 4 ounces softened cream cheese, and 1 tablespoon Dijon mustard.

The breading station uses ½ cup all-purpose flour, 2 beaten eggs, and 1½ cups breadcrumbs, with panko specifically recommended.

The oil should be heated to 350°F (175°C) for frying. The balls cook in small batches for approximately 2 to 3 minutes, turning occasionally, until golden brown.

The dipping sauce combines ½ cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon pickle relish, 1 teaspoon hot sauce, and ½ teaspoon smoked paprika.

Ingredients

For the Reuben Filling

• 1½ cups chopped or shredded corned beef
• 1 cup sauerkraut, drained and squeezed dry
• 1 cup shredded Swiss cheese
• 4 ounces cream cheese, softened
• 1 tablespoon Dijon mustard

For the Breading

• ½ cup all-purpose flour
• 2 eggs, beaten
• 1½ cups breadcrumbs, with panko recommended

For Frying

• Vegetable oil

Other neutral oils mentioned as suitable for frying include:

• Canola oil
• Peanut oil

For the Spicy Thousand Island Dipping Sauce

• ½ cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon pickle relish
• 1 teaspoon hot sauce, adjusted to taste
• ½ teaspoon smoked paprika

Optional Variations

• Chopped jalapeños
• Gruyère
• Sharp Cheddar
• Shredded pastrami
• Roast beef
• Gluten-free flour
• Gluten-free breadcrumbs

Directions

Step 1: Drain the Sauerkraut Thoroughly

Measure 1 cup sauerkraut and place it in a strainer. Let as much liquid drain away as possible.

Then press or squeeze the sauerkraut with paper towels or a clean kitchen towel. Removing excess moisture is essential because wet sauerkraut can make the filling too soft to shape.

Step 2: Chop or Shred the Corned Beef

Prepare 1½ cups corned beef in small pieces. It can be chopped or shredded according to your preferred texture.

Smaller pieces blend more evenly with the cream cheese and Swiss. This also helps the finished balls hold together more consistently.

Step 3: Soften the Cream Cheese

Make sure the 4 ounces cream cheese is softened before mixing. Softened cream cheese combines more easily with the meat, cheese, and sauerkraut.

Avoid leaving large cold chunks in the filling. A smooth cheese base makes the mixture more cohesive.

Step 4: Shred the Swiss Cheese

Prepare 1 cup shredded Swiss cheese. Keep the shreds small enough to distribute through the filling.

This cheese will soften and melt as the balls cook. Even distribution helps every bite contain some.

Step 5: Combine the Corned Beef and Sauerkraut

Place the prepared corned beef and well-drained sauerkraut into a large mixing bowl. Toss them together lightly.

Make sure the sauerkraut is not sitting in one concentrated area. The goal is an even balance of meat and tangy cabbage throughout the filling.

Step 6: Add the Swiss Cheese

Add the 1 cup shredded Swiss cheese to the bowl. Stir gently so it becomes evenly dispersed.

The cheese should be mixed through the corned beef and sauerkraut rather than forming large pockets.

Step 7: Add the Cream Cheese

Add the 4 ounces softened cream cheese. Begin folding and stirring until the mixture becomes more cohesive.

Continue until the cream cheese coats the other ingredients evenly. This is what helps turn the filling into something that can eventually be rolled.

Step 8: Add the Dijon Mustard

Measure 1 tablespoon Dijon mustard and add it to the filling. Mix thoroughly.

The mustard adds tang and helps reinforce the classic Reuben-style flavor. Make sure it reaches the entire batch.

Step 9: Add Jalapeños if Desired

If you want more heat inside the balls themselves, add chopped jalapeños. This is an optional variation rather than part of the core filling.

Fold them in evenly. Keep the pieces small so the balls remain easy to shape.

Step 10: Mix Until Well Combined

Continue mixing until the corned beef, sauerkraut, Swiss, cream cheese, mustard, and any optional add-ins are thoroughly integrated.

The mixture should feel cohesive rather than loose. If the sauerkraut was squeezed properly, the filling should hold together much more easily after chilling.

Step 11: Cover and Chill for 30 Minutes

Place the bowl in the refrigerator for 30 minutes. This allows the filling to firm.

Do not rush this step if the mixture feels especially soft. Chilling gives the cream cheese time to become more structured.

Step 12: Prepare a Lined Baking Sheet

Line a baking sheet with parchment paper or another suitable liner. This gives you a clean place to set the shaped balls.

Keep the sheet nearby before you start rolling. That way, each piece can be placed down immediately.

Step 13: Portion the Filling

Use a spoon or small cookie scoop to take out approximately 1-inch portions of the chilled filling.

A cookie scoop is especially useful for keeping the balls close to the same size. Uniform pieces cook more evenly.

Step 14: Roll the Portions into Balls

Use your hands to gently roll each portion into a round ball. Apply just enough pressure to help the mixture hold together.

Avoid squeezing so hard that moisture is forced out. The filling should stay compact but not compressed into a dense mass.

Step 15: Place the Balls on the Baking Sheet

Set each shaped ball onto the lined baking sheet. Leave a little space between them.

Continue until all of the filling has been portioned and rolled. Check for any balls that look much larger or smaller than the others and adjust if needed.

Step 16: Chill Again for 15 to 20 Minutes

Return the shaped balls to the refrigerator for another 15 to 20 minutes. This second chill helps firm the individual pieces.

The extra structure is useful when coating them in flour, egg, and breadcrumbs. It also reduces the chance of the balls losing shape during handling.

Step 17: Prepare the Flour Bowl

Place ½ cup all-purpose flour into a shallow bowl. This will be the first layer of the breading station.

Spread the flour out so each ball can be rolled easily. Keep the bowl close to the egg mixture.

Step 18: Prepare the Beaten Eggs

Crack and beat 2 eggs in a second bowl. Whisk until the whites and yolks are fully combined.

The egg layer helps the breadcrumbs stick to the flour-coated balls. Keep enough room in the bowl to turn each piece.

Step 19: Prepare the Breadcrumbs

Place 1½ cups breadcrumbs into a third bowl. Panko is specifically recommended for extra crunch.

Arrange the three bowls in order: flour, beaten eggs, breadcrumbs. This makes the breading process much faster and cleaner.

Step 20: Coat Each Ball in Flour

Take one chilled Reuben Ball and roll it in flour. Make sure the surface is lightly but fully coated.

Shake off any obvious excess. Too much loose flour can create an uneven breading layer.

Step 21: Dip into the Egg

Transfer the floured ball into the beaten eggs. Turn it until the entire surface is coated.

Lift it carefully and let excess egg drip back into the bowl. You want enough egg to hold the crumbs, but not so much that it runs off heavily.

Step 22: Coat with Breadcrumbs

Move the egg-coated ball into the panko breadcrumbs. Roll and gently press until the surface is completely covered.

Make sure there are no large bare spots. A full coating gives you a more even golden crust.

Step 23: Double-Coat if You Want Extra Crunch

For an even crispier exterior, the recipe suggests repeating part of the coating process. Dip the breaded ball back into egg, then coat it with breadcrumbs again.

This optional double coating creates a thicker crust. Use it when crunch is a priority.

Step 24: Repeat with the Remaining Balls

Continue flouring, dipping, and breading until every chilled ball is coated.

Place the finished pieces back onto the lined baking sheet. Keep them chilled while the oil heats if needed.

Step 25: Heat the Oil to 350°F

Pour vegetable oil into a suitable pan and heat it to 350°F (175°C). Canola or peanut oil can also be used.

Maintaining this temperature is important. Oil that is too hot can brown the outside before the center warms, while oil that is too cool can make the coating greasy.

Step 26: Fry One Test Ball

Before cooking the entire batch, fry a single ball first. This gives you a chance to check texture, seasoning, and cooking time.

Watch how quickly it browns. If it darkens too fast, adjust the heat before adding more.

Step 27: Fry in Small Batches

Add only a few balls at a time to the hot oil. Do not overcrowd the pan.

Too many pieces at once can lower the oil temperature. Small batches help maintain a more even golden crust.

Step 28: Fry for 2 to 3 Minutes

Cook each batch for approximately 2 to 3 minutes. Turn the balls occasionally so they brown evenly.

The coating should become crisp and golden. The inside should warm while the cheese softens.

Step 29: Remove the Fried Balls

Use a suitable utensil to lift the cooked balls from the oil. Let excess oil drip away briefly.

Transfer them to paper towels. This helps absorb surface oil before serving.

Step 30: Keep Large Batches Warm

If you are frying several batches, place the finished Reuben Balls in a 250°F (120°C) oven.

This keeps them warm while you finish the remaining pieces. Avoid covering them tightly because trapped steam can soften the crust.

Step 31: Add the Mayonnaise to a Bowl

To make the sauce, measure ½ cup mayonnaise into a mixing bowl.

This creates the creamy foundation of the Spicy Thousand Island Dipping Sauce.

Step 32: Add the Ketchup

Add 2 tablespoons ketchup. Whisk until the red streaks begin blending into the mayonnaise.

Continue until the base takes on an even color.

Step 33: Add the Pickle Relish

Stir in 1 tablespoon pickle relish. Spread it evenly through the sauce.

The relish adds both tang and texture. It also reinforces the Reuben-style flavor profile.

Step 34: Add the Hot Sauce

Add 1 teaspoon hot sauce. Whisk thoroughly.

Taste the sauce and adjust according to your spice preference. Use less for a milder dip or add more when you want stronger heat.

Step 35: Add the Smoked Paprika

Sprinkle in ½ teaspoon smoked paprika. Whisk until smooth.

The paprika gives the sauce a subtle smoky quality. This complements the fried crust and savory corned beef.

Step 36: Chill the Sauce if Making It Ahead

The sauce can be prepared a few hours before serving and chilled. The recipe notes that the flavors develop better with that extra resting time.

Keep it covered in the refrigerator. Stir briefly before serving if needed.

Step 37: Arrange the Reuben Balls

Place the hot Reuben Balls on a serving platter. Arrange them in a single layer or a loose pile that is easy to reach.

Keep the dipping sauce nearby. A small bowl in the center of the platter works especially well for sharing.

Step 38: Serve Warm

Serve the balls while the crust is still crisp and the interior is warm. This is when the texture contrast is at its best.

Let everyone dip individually into the Spicy Thousand Island Sauce. The creamy, spicy sauce is intended to finish each bite rather than hide the filling.

Baking Alternative

If you prefer not to fry, bake the Reuben Balls at 400°F (200°C) for 15 to 20 minutes.

Bake until the coating is golden and crisp. This method is specifically offered as a healthier alternative.

Air Fryer Method

The Reuben Balls can also be cooked in an air fryer. Set it to 375°F (190°C).

Air-fry for approximately 8 to 10 minutes, shaking halfway through. This helps the pieces cook and brown more evenly.

Tips for the Best Texture

Dry sauerkraut is essential. Even a flavorful filling can become frustrating to shape if too much liquid remains.

Chilling is equally important. Both the 30-minute filling chill and 15 to 20-minute second chill help the balls keep their structure.

Panko breadcrumbs are recommended because they create a particularly crisp exterior. Double coating gives you another way to increase crunch.

Oil temperature matters just as much as breading. Keep it at 350°F (175°C) and fry in small batches.

Make-Ahead Instructions

The filling can be prepared and refrigerated overnight. This makes party-day preparation much easier.

You can also bread the balls in advance and keep them chilled until you are ready to fry.

The dipping sauce is especially suited to advance preparation. Making it a few hours early allows the flavors to develop more fully.

Storage Instructions

Store leftover cooked Reuben Balls in an airtight container in the refrigerator for up to 3 days.

Keep the Spicy Thousand Island Dipping Sauce in a separate airtight container. It can be refrigerated for up to 5 days.

Keeping the sauce separate protects the breaded coating from absorbing moisture.

Freezing Before Frying

Prepare and bread the Reuben Balls completely, but do not fry them.

Arrange them in a single layer on a parchment-lined baking sheet and freeze for 1 to 2 hours.

Once they are frozen solid, transfer them to a freezer-safe bag or container. Remove as much excess air as possible.

Store the uncooked breaded balls for up to 1 month.

Cooking Uncooked Frozen Reuben Balls

Fry frozen breaded balls directly from the freezer at 350°F (175°C).

The detailed freezing instructions say to add approximately 1 to 2 minutes to the normal frying time. A shorter storage summary also describes adding an extra minute, so use the doneness and golden exterior as your guide.

Freezing After Frying

Let the fried Reuben Balls cool completely first. Do not freeze them while still warm.

Arrange the cooled balls in a single layer on a baking sheet and freeze for 1 to 2 hours.

Once solid, transfer them to a freezer-safe bag or container. Store for up to 2 months.

Reheating Frozen Cooked Reuben Balls

Oven

Reheat frozen cooked balls at 375°F (190°C) for 12 to 15 minutes.

This method helps restore the crust while heating the center.

Air Fryer

Heat frozen cooked balls at 375°F (190°C) for 5 to 7 minutes.

Watch toward the end so the coating does not become too dark.

Microwave

Microwaving is not recommended.

It can make the breading soggy instead of crisp.

Reheating Refrigerated Leftovers

Skillet

Warm leftovers in a skillet over medium heat for a few minutes.

Turn them as needed so the exterior re-crisps.

Oven

Reheat at 350°F (175°C) for 10 minutes.

This is one of the best methods for restoring a crisp exterior.

Air Fryer

One detailed reheating instruction recommends 375°F (190°C) for 3 to 5 minutes.

A shorter storage summary lists 375°F (190°C) for 5 to 7 minutes, so check the balls during reheating and stop once they are hot and crisp.

Substitutions and Variations

Pastrami Variation

Replace the corned beef with shredded pastrami.

The flavor changes slightly, but the same mixing, chilling, breading, and cooking method applies.

Roast Beef Variation

Roast beef can also replace corned beef.

Chop or shred it finely enough to blend with the cheese and sauerkraut.

Gluten-Free Version

Use gluten-free flour in the first breading bowl.

Replace the standard breadcrumbs with gluten-free breadcrumbs as well.

Extra-Spicy Version

Add chopped jalapeños directly to the filling.

Increase the hot sauce in the dipping sauce if you want even more heat.

Gruyère Variation

Swap Swiss cheese for Gruyère.

It gives the filling a different cheese profile while keeping the same creamy structure.

Sharp Cheddar Variation

Sharp Cheddar is another suggested cheese substitute.

Its stronger flavor creates a bolder version of the filling.

Serving Suggestions

Serve these Reuben Balls as a party appetizer while they are still warm. The small size makes them easy to pick up and dip.

They also work well for game night. Keep the sauce in a central bowl and let everyone help themselves.

For larger gatherings, fry the balls in batches and hold finished pieces in a 250°F (120°C) oven. This makes it possible to serve a full platter without allowing the earliest batches to go cold.

Frequently Asked Questions

Can I bake these instead of frying?

Yes. Bake at 400°F (200°C) for 15 to 20 minutes.

Cook until the outside is golden and crisp.

Can I make the filling ahead?

Yes. The filling can be prepared and refrigerated overnight.

You can also bread the balls ahead and keep them chilled until frying time.

What oil works best?

A neutral oil with a high smoke point is recommended.

Vegetable, canola, or peanut oil are all suggested options.

Can I use an air fryer?

Yes. Air-fry at 375°F (190°C) for 8 to 10 minutes.

Shake the basket halfway through to encourage even browning.

Can I freeze them before cooking?

Yes. Bread the balls first, freeze in a single layer, then transfer to freezer storage.

Keep them frozen for up to 1 month and fry directly from frozen.

Can I freeze them after frying?

Yes. Cool the fried balls completely, freeze them individually on a tray, then transfer them to a freezer-safe container.

They can be frozen for up to 2 months.

How long does the dipping sauce keep?

Store it separately in an airtight container in the refrigerator.

It keeps for up to 5 days.

How do I make the sauce milder?

Use less hot sauce.

The recipe specifically encourages adjusting the amount to match your heat preference.

How do I make the sauce hotter?

Add more hot sauce.

You can also add chopped jalapeños to the filling for additional heat inside the Reuben Balls themselves.

More Appetizer Inspiration

If you enjoy bold, shareable appetizers, Loaded Nacho Bites are another related idea mentioned alongside this recipe.

Buffalo Chicken Egg Rolls are another option for a crispy appetizer spread with big flavor.

Final Thoughts

Reuben Balls with Spicy Thousand Island Dipping Sauce turn a familiar sandwich-inspired flavor combination into something far more playful. Corned beef, sauerkraut, Swiss cheese, cream cheese, and Dijon are transformed into small, creamy-centered bites surrounded by a crisp breadcrumb shell.

The sauce is what brings the whole experience together. Mayonnaise and ketchup create the creamy base, pickle relish adds tang, smoked paprika brings warmth, and hot sauce lets you decide exactly how spicy the final bite should be.

They are also surprisingly practical for a party recipe. Prepare the filling overnight, bread the balls before guests arrive, make the sauce a few hours early, or freeze batches for another day.

Fry them for the crispiest traditional result, bake them when you want another option, or use the air fryer for convenience. However you cook them, serve them warm with that spicy, smoky dipping sauce nearby and expect the platter to empty quickly.

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Reuben Balls with Spicy Thousand Island Dipping Sauce

These Reuben Balls turn the flavors of a classic Reuben sandwich into crispy, bite-sized appetizers filled with corned beef, sauerkraut, Swiss cheese, and cream cheese. Served warm with a smoky, tangy Spicy Thousand Island Dipping Sauce, they’re a flavorful choice for parties, gatherings, or casual snacking.

Recipe Details

• Prep Time: 45 minutes
• Cook Time: 10 minutes
• Total Time: 55 minutes
• Course: Appetizers & Snacks
• Cuisine: American
• Method: Deep-frying
• Servings: 20–24 balls

Ingredients

For the Reuben Balls

• 1 ½ cups chopped or shredded corned beef
• 1 cup shredded Swiss cheese
• 1 cup sauerkraut, drained and squeezed dry
• 4 ounces cream cheese, softened
• 1 tablespoon Dijon mustard
• 1 ½ cups breadcrumbs (panko recommended)
• 2 eggs, beaten
• ½ cup all-purpose flour
• Vegetable oil, for frying

For the Spicy Thousand Island Dipping Sauce

• ½ cup mayonnaise
• 1 tablespoon pickle relish
• 2 tablespoons ketchup
• ½ teaspoon smoked paprika
• 1 teaspoon hot sauce (adjust to taste)

Instructions

Step 1: Mix the Reuben Filling

In a large bowl, combine the chopped or shredded corned beef, drained sauerkraut, shredded Swiss cheese, softened cream cheese, and Dijon mustard.

Mix until everything is evenly incorporated. Refrigerate the filling for 30 minutes to help it firm up.

Step 2: Shape the Balls

Remove the chilled mixture from the refrigerator. Scoop out portions approximately 1 inch in size and roll each portion into a ball.

Arrange the formed balls on a lined baking sheet. Refrigerate them for another 15-20 minutes before breading.

Step 3: Prepare the Breading Station

Set out three separate bowls. Place the all-purpose flour in the first bowl, the beaten eggs in the second, and the breadcrumbs in the third.

Roll each chilled Reuben ball in the flour first. Dip it into the beaten eggs, then coat it thoroughly with the breadcrumbs.

Step 4: Fry Until Golden Brown

Heat the vegetable oil in a pan to 350°F (175°C).

Working in small batches, fry the breaded balls for 2-3 minutes. Turn them occasionally as they cook so the coating becomes evenly golden brown.

Transfer the fried Reuben Balls to paper towels to drain.

Step 5: Prepare the Spicy Thousand Island Dipping Sauce

In a bowl, whisk together the mayonnaise, ketchup, pickle relish, hot sauce, and smoked paprika until smooth.

Adjust the seasoning as needed.

Step 6: Serve Warm

Arrange the Reuben Balls on a serving platter while warm. Serve the Spicy Thousand Island Dipping Sauce alongside for dipping.

Notes

• Sauerkraut Tip: Squeeze as much excess moisture as possible from the sauerkraut. Too much moisture can make the filling difficult to shape into balls.
• Baking Alternative: Instead of frying, bake the Reuben Balls at 400°F (200°C) for 15-20 minutes.
• Make-Ahead: The balls can be prepared in advance and stored in the fridge before frying.

Serving Suggestions

• Serve the Reuben Balls warm with the Spicy Thousand Island Dipping Sauce on the side.
• Arrange them on a platter as a bite-sized appetizer for parties or gatherings.
• Offer them as a warm snack when you want the flavors of a Reuben sandwich in an easy-to-serve form.
• Keep the dipping sauce in a small bowl alongside the platter so guests can add as much as they like.

Storage

How to Store

Allow leftover Reuben Balls to cool before transferring them to an airtight container. Keep them refrigerated until ready to serve again.

Store any remaining Spicy Thousand Island Dipping Sauce separately in a covered container in the refrigerator.

How to Reheat

Reheat the Reuben Balls until warmed through. A reheating method that helps restore the crisp exterior will give the best texture.

Keep the dipping sauce chilled rather than heating it with the Reuben Balls.

How to Make Ahead

The Reuben Balls can be assembled ahead of time and stored in the fridge before frying, as noted in the recipe. Fry them when you are ready to serve for a warm, freshly cooked exterior.

Best Texture Tip

Drain and squeeze the sauerkraut thoroughly before mixing the filling so excess moisture does not make the balls too soft to shape. Chilling the mixture for 30 minutes and the formed balls for another 15-20 minutes also helps them stay firm before breading and frying.