Mix: In a large bowl, combine corned beef, sauerkraut, Swiss, cream cheese, mustard, and spices. Mix until the mixture holds its shape when pressed.
Shape: Roll into 1-inch balls and place on a parchment-lined baking sheet.
Station: Set up three dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
Coat: Roll each ball in flour (shake off excess), dip in egg, then roll in breadcrumbs until fully coated.
Heat Oil: Heat oil in a deep skillet or fryer to 350°F (175°C).
Fry: Cook in batches for 3–4 minutes, turning occasionally until golden brown and crispy.
Drain: Transfer to paper towels or a wire rack to remove excess oil.
Serve: Enjoy warm with Thousand Island or Russian dressing for dipping.
