The Meatball Shop's Reuben Balls Recipe
- Ready In:
- 45mins
- Ingredients:
- 15
- Yields:
-
30 meatballs
ingredients
- 1 cup mayonnaise
- 1⁄3 cup ketchup
- 1⁄3 cup sweet pickle (Gherkin, chopped)
- 1⁄3 cup whole milk
- 2 teaspoons salt
- 2 teaspoons caraway seeds
- 1 lb corned beef, finely diced
- 1 lb ground pork
- 1⁄4 cup sauerkraut (chopped, squeezed to remove as much liquid as possible)
- 3⁄4 lb swiss cheese (grated with a large box grater)
- 1 teaspoon salt
- 1 teaspoon caraway seed
- 2 slices rye bread (, finely diced)
- 5 eggs
- 2 tablespoons olive oil
directions
- Preheat oven to 450°. Combine all ingredients except olive oil in a large mixing bowl and mix by hand until thoroughly blended.
- 2. Drizzle olive oil into a large baking dish (9 by 13 inches), coating the entire surface evenly (use your hand to spread the oil).
- 3. Roll the mixture into round 1½-inch meatballs, making sure to pack the meat firmly.
- 4. Place meatballs into the oiled baking dish so they are lined up evenly in rows and each is touching its four neighbors in the grid.
- 5. Roast meatballs in oven until firm and cooked through, about 22 minutes.
- 6. Allow meatballs to cool for 5 minutes before removing from the tray.
- 7. Serve with Thousand Island dressing.
- The Meatball Shop.
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RECIPE SUBMITTED BY
Miss V
Snellville, Georgia