Make the Filling:
In a mixing bowl, combine chopped corned beef, drained sauerkraut, Swiss cheese, cream cheese, Dijon mustard, garlic powder, and black pepper. Mix well until a thick, uniform mixture forms.

Chill the Mixture:
Cover and refrigerate the mixture for 30–60 minutes, or until firm enough to roll.

Form the Balls:
Once chilled, scoop and roll into 1-inch balls using your hands or a small cookie scoop. You should get around 20–24 balls.

Set Up Breading Station:
Place flour in one shallow bowl, beaten eggs in another, and breadcrumbs in a third.

Bread the Balls:
Roll each ball first in flour, then dip in egg, and finally coat with breadcrumbs. Press gently to ensure the coating sticks well.

Fry the Balls:
Heat about 2–3 inches of vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C).
Fry in batches for 2–3 minutes or until golden brown and crispy. Don’t overcrowd the pot.

Drain & Serve:
Transfer the fried Reuben Balls to a paper towel–lined plate. Serve warm with Thousand Island or Russian dressing.