In a large mixing bowl, combine the chopped corned beef, well-drained sauerkraut, shredded Swiss cheese, and cream cheese. Add Dijon mustard, garlic powder, onion powder, salt, and pepper. Mix thoroughly until all ingredients are evenly blended.

Cover the bowl tightly with plastic wrap or a lid, then place it in the refrigerator. Chill for about 30-45 minutes.

Once chilled, remove the mixture from the refrigerator. Using your hands, scoop 1 to 1.5-inch portions and roll them into balls.

Set up your dredging station: place all-purpose flour in one shallow dish, beaten eggs in another, and panko breadcrumbs in a third. Roll each ball in flour, dip it in egg, and coat with panko breadcrumbs.

In a deep frying pan, heat vegetable oil to 350°F (175°C). Carefully add the Reuben Balls in batches, and fry for 2-3 minutes until golden brown.

Once golden brown, remove the Reuben Balls using a slotted spoon and transfer them to a plate lined with paper towels.

In a small bowl, whisk together mayonnaise, ketchup, sweet pickle relish, hot sauce, smoked paprika, Worcestershire sauce, and minced onion. Adjust seasoning with salt and pepper to taste.

Serve your freshly fried Easy Reuben Balls hot alongside the spicy Thousand Island dip.