In a large mixing bowl, combine chopped corned beef, well-drained sauerkraut, Swiss cheese, cream cheese, Dijon mustard, garlic powder, onion powder, salt, and pepper. Mix until evenly distributed.

Transfer the mixture to the refrigerator and allow it to chill for 30-45 minutes.

Use a cookie scoop or your hands to portion out the mixture and roll it into 1 to 1.5-inch balls, placing them on a parchment-lined baking sheet.

Prepare your dredging station with flour, beaten eggs, and panko breadcrumbs.

Roll each ball in the flour, dip into the eggs, and coat with panko breadcrumbs.

Heat vegetable oil to 350°F (175°C) and fry the balls in small batches for 2-3 minutes until golden brown.

Remove them with a slotted spoon and drain on paper towels.

In a medium bowl, whisk together mayonnaise, ketchup, sweet pickle relish, hot sauce, smoked paprika, Worcestershire sauce, and minced onion.

Serve the hot, crispy Reuben Balls alongside the zesty Thousand Island dip.