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

Cover the bowl tightly and refrigerate the mixture for 30-45 minutes.

Scoop out a portion of the mixture and roll it into a ball.

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

Roll each ball in flour, dip in egg, and coat with panko breadcrumbs.

In a deep skillet, heat vegetable oil to 350°F. Fry the balls until golden brown and crispy, about 2-3 minutes.

In a mixing bowl, whisk together mayonnaise, ketchup, sweet pickle relish, hot sauce, smoked paprika, Worcestershire sauce, and minced onion to make the dip.

Serve the Reuben Balls warm with the spicy Thousand Island dip.