In a large mixing bowl, combine chopped corned beef, Swiss cheese, drained sauerkraut, cream cheese, Dijon mustard, garlic powder, onion powder, and black pepper. Mix until creamy (about 2-3 minutes).

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.

Scoop out portions of the filling and roll into 1 to 1.5-inch balls. Place on parchment-lined tray and freeze for 15-20 minutes.

Set up a breading station: place flour, beaten eggs, and panko breadcrumbs in shallow bowls. Coat each ball in flour, dip in egg, and roll in breadcrumbs.

Heat vegetable oil in a deep pot over medium-high heat until it reaches 350°F (175°C).

Carefully add the breaded balls to the hot oil in batches, frying for 2-3 minutes until golden brown.

Combine mayonnaise, ketchup, sweet relish, hot sauce, and paprika in a bowl. Mix until smooth and chill until serving.