1. In a large mixing bowl, combine the chopped corned beef, sauerkraut, Swiss cheese, cream cheese, Dijon mustard, and caraway seeds. Season with salt and pepper, then mix until well combined.
2. Using your hands, form the mixture into small balls, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper and refrigerate for 30 minutes to firm up.
3. Set up a breading station with three shallow bowls: one with flour, the second with beaten eggs, and the third with panko breadcrumbs.
4. Heat vegetable oil in a deep saucepan over medium heat. You’ll need enough oil to cover the balls completely.
5. Once the oil is hot (around 350°F), roll each ball in flour, dip in egg, and then coat with breadcrumbs. Fry in batches for about 3-4 minutes, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
6. For the dipping sauce, mix together mayonnaise, ketchup, hot sauce, sweet pickle relish, and paprika in a small bowl. Adjust seasoning to taste.
7. Serve the Reuben Balls warm with the dipping sauce on the side. Enjoy the burst of flavors and the delightful crunch!

Having honed my skills in my grandmother’s kitchen, I’m all about using your senses. Listen for that satisfying sizzle when the balls hit the oil, and watch as they turn a beautiful golden brown — that’s when you know they’re ready!