Taste Of The Irish: Easy Ruben Balls Recipe

Ingredients

    • 1/2 c. chopped onion
    • 1 clove garlic, minced
    • 1 tbsp. butter
    • 3 tbsp. flour
    • 1/2 tsp. beef bouillon granules
    • 1 (16 oz.) can sauerkraut, drained and firmly chopped

    • 1 1/2 c. chopped corned beef
    • 1 tbsp. parsley
    • 2 beaten eggs
    • 1 c. milk
    • 1 1/3 c. flour
    • 1 3/4 c. dry bread crumbs

Directions

Cook onion and garlic in butter. Blend in the 3 tablespoons flour and bouillon granules. Add 1/2 cup water; cook and stir until bubbly. Remove from heat. Stir in sauerkraut and corned beef. Chill.
Form meat mixture into 48 small balls; set aside. Combine eggs, milk and the remaining flour; beat smooth. Dip balls in batter; then roll in crumbs. Fry, a few at a time, in deep oil for 2 minutes. Drain. Serve at once.