Follow these simple steps to create your crispy Reuben balls:

1. Mix Filling: In a large bowl, combine the shredded corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing. Stir well until all ingredients are fully incorporated.

2. Form Balls: Use your hands to shape the mixture into small balls, about 1 to 1.5 inches in diameter.

3. Prepare Breading Stations: Set up three bowls – one with flour, one with beaten eggs, and one with breadcrumbs.

4. Coat Balls: Roll each ball first in flour, making sure it’s coated fully. Then dip it into the beaten eggs, allowing the excess to drip off. Finally, roll it in breadcrumbs until it’s well coated.

5. Heat Oil: In a deep skillet or frying pan, heat enough oil to cover the bottom over medium heat.

6. Fry Balls: Once the oil is hot, carefully add the breaded Reuben balls to the skillet. Fry them in batches to avoid overcrowding, cooking for about 3-4 minutes on each side or until they are golden brown.

7. Drain Excess Oil: Using a slotted spoon, remove the fried balls and place them on a plate lined with paper towels to absorb excess oil.

8. Serve Warm: Allow them to cool for a few minutes before serving.