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REUBEN BALLS 
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

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 1 minute. Drain. Serve at once.

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