In a large mixing bowl, combine 2 cups of chopped corned beef, 1 cup of shredded Swiss cheese, 1 cup of rinsed and drained sauerkraut, and 2 tablespoons of Dijon mustard along with salt, pepper, and garlic powder to taste. Mix thoroughly.

Shape the mixture into golf ball-sized portions, about 2 inches in diameter. Arrange them on a baking sheet lined with parchment paper.

In a shallow dish, spread out 1 cup of breadcrumbs. Roll each ball in the breadcrumbs until evenly coated.

In a large frying pan, heat enough vegetable oil over medium heat until shimmering. This is typically around 350°F.

Carefully add the coated balls to the hot oil in small batches. Fry for about 3-4 minutes per side until golden brown.

Transfer to a serving platter and serve warm alongside extra Dijon mustard or your favorite dipping sauce.