I was invited to an Oktoberfest party and wanted to bring some little open-faced Reuban sandwiches but thought they might become soggy while in transit, so I thought maybe I could use the Reuban ingredients to make a Reuban meatball instead. These turned out great!
I tried two different versions. This is the first version. For the second version, I added the breadcrumbs into the meat mixture instead of breading & frying, then rolled the mixture into tight balls, froze them on a cookie sheet, then baked them. Both versions were loved by my group, but I think the fried version was more popular. I think the fried version is a little more like the method used to cook Weiner Schnitzel, so maybe a little more Austrian but not quite so healthy. Serve with Thousand Island salad dressing for dipping.
The men in our group really loved this recipe so I intend to use this for our next Super Bowl party.