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Platter of Reuben Balls with a side of spicy Thousand Island dipping sauce, ready to serve.

Crispy Reuben Balls with Zesty Sriracha Thousand Island

Crispy Reuben Balls are a delightful appetizer featuring a savory filling of corned beef, sauerkraut, and Swiss cheese, coated in crispy Panko and deep-fried to golden perfection. Served with a zesty Sriracha Thousand Island dipping sauce, these bites are packed with flavor.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4 servings
Calories 450 kcal

Equipment

  • Large bowl
  • Baking sheet
  • Parchment paper
  • Shallow dishes
  • Small bowl
  • Whisk
  • Heavy-bottomed pot or Dutch oven
  • Slotted spoon
  • Wire rack
  • Paper towels

Ingredients
  

For the Reuben Balls:

  • 1 lb cooked corned beef finely diced
  • 1 cup sauerkraut well-drained and squeezed dry
  • 1 cup shredded Swiss cheese
  • 4 oz cream cheese softened
  • 1 tsp Worcestershire sauce
  • Salt and black pepper to taste
  • 1/2 cup all-purpose flour
  • 2 large eggs beaten
  • 1 cup Panko breadcrumbs
  • 4-6 cups vegetable oil for deep frying

For the Zesty Sriracha Thousand Island Dipping Sauce:

  • 1/2 cup mayonnaise
  • 2 tbsp ketchup
  • 1 tbsp sweet pickle relish
  • 1 tsp prepared horseradish adjust to taste
  • 1/2-1 tsp Sriracha or hot sauce or more, to taste
  • 1/2 tsp white vinegar
  • sugar Pinch of
  • Salt and pepper to taste

Instructions
 

Reuben Balls

  • Combine diced corned beef, sauerkraut, Swiss cheese, softened cream cheese, and Worcestershire sauce in a large bowl. Season with salt and pepper and mix thoroughly.
  • Roll the mixture into 1-inch to 1.5-inch balls and place them on a parchment-lined baking sheet. Chill the balls in the refrigerator for at least 30 minutes.
  • Set up a breading station with flour in one dish, beaten eggs in a second, and Panko breadcrumbs in a third.
  • Dredge each chilled ball in flour, then dip in beaten egg, and finally roll in Panko breadcrumbs, pressing gently for a good coating. Place breaded balls back on the baking sheet.

Zesty Sriracha Thousand Island Dipping Sauce

  • Whisk together mayonnaise, ketchup, sweet pickle relish, prepared horseradish, Sriracha, white vinegar, sugar, salt, and pepper in a small bowl. Taste and adjust seasonings as needed, then cover and refrigerate.

Frying and Serving

  • Heat vegetable oil in a large pot to 350-375°F (175-190°C).
  • Carefully place a few Reuben balls into the hot oil, avoiding overcrowding. Fry for 3-5 minutes, turning until golden brown and crispy.
  • Remove fried balls with a slotted spoon and drain on a wire rack over paper towels. Serve immediately with the chilled Zesty Sriracha Thousand Island Dipping Sauce.

Notes

For best results, make sure the sauerkraut is very well-drained to prevent the balls from becoming soggy. Chilling the Reuben balls thoroughly before breading and frying helps them hold their shape better. Adjust the amount of Sriracha in the dipping sauce to your preferred spice level.