Reuben Balls with Spicy Thousand Island Dipping Sauce

Coat the Balls:
Roll each ball in additional breadcrumbs to coat evenly. This will help them achieve a crispy exterior.
Fry the Reuben Balls:
Heat about 1 inch of oil in a deep skillet or heavy-bottomed pot over medium heat (350°F/175°C).
Fry the balls in batches, turning occasionally, for 3-4 minutes, or until golden brown and cooked through.
Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
Make the Spicy Thousand Island Dipping Sauce:
In a small bowl, whisk together the mayonnaise, ketchup, Dijon mustard, pickle relish, hot sauce, and smoked paprika until smooth.
Taste and adjust seasoning as needed (add more hot sauce for extra spice).