In a large mixing bowl, combine chopped corned beef, drained and chopped sauerkraut, diced Swiss cheese, and softened cream cheese. Mix until well blended and sticky, then cover and chill for 30 minutes.

Remove the mixture from the fridge, scoop about a tablespoon into your hands, and roll into small balls. Aim for 18 to 22 uniform balls.

Transfer the rolled balls to the freezer for 15 minutes to firm up.

Set up a dredging station with flour, beaten eggs, and rye breadcrumbs. Roll each cold ball in flour, coat in egg, then roll in breadcrumbs.

Heat vegetable oil to 350°F (175°C) in a deep pan and fry the balls in small batches for 2-3 minutes until golden brown.

In a small bowl, whisk together the sauce ingredients, adjusting hot sauce to taste. Chill until ready to serve.

Serve the warm Reuben Balls with the Spicy Thousand Island sauce for dipping, garnished with parsley.