CORN BALLS
Whenever I serve my Corn Balls, it's just about certain someone will ask for the recipe-I've gotten more requests for it than any other I've ever tried. I usually make them when we have company as a nice change-of-pace side dish. They're great with ham, steak or roast beef. My husband and I have two young children, 3 and not quite 1. I grew up on a dairy farm. Today, we live on a small farm where I tend to chickens.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, cook onion and celery in butter until tender; set aside to cool. , In a large bowl, combine the croutons, corn, eggs, water, salt, pepper and onion mixture. Shape into eight to 10 balls. , Place in an ungreased shallow baking dish. Bake, uncovered, at 375° for 25-20 minutes.
Nutrition Facts : Calories 226 calories, Fat 12g fat (6g saturated fat), Cholesterol 88mg cholesterol, Sodium 496mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein.
THE WORLD'S BEST CORNED BEEF CHEESE BALL !!
This cheese ball is ALWAYS a huge hit at family gatherings and is always asked for by more than one person. Try it! You wont ever want to eat another cheese ball ever again..I promise! This is best made the day before to chill overnight to let the flavors mix
Provided by Mystical_fire
Categories Spreads
Time 10m
Yield 1 cheeseball
Number Of Ingredients 5
Steps:
- Place cream cheese in a large bowl.
- Chop corned beef and green onions pretty fine. You dont want large pieces in this.
- Pour chopped onions and beef into bowl.
- Add the accent and Worcestershire to bowl.
- Mix thoroughly and form into ball. (I like to use my clean hands to mix it, because that's the best way I have found to get it thoroughly mixed.).
- Place on platter and put into refrigerator to chill over night.
- Take it out a few hours before being served to allow to soften. Surround the cheese ball with your favorite crackers (I like to use sociables), and watch it disappear!
Nutrition Facts : Calories 1923, Fat 177.5, SaturatedFat 94.9, Cholesterol 611.1, Sodium 3107.7, Carbohydrate 38.9, Fiber 4.7, Sugar 22.2, Protein 50.9
R&R'S REUBEN BALLS
I am not a fan of the typical Reuben sandwich, but many of my family and friends are. So I found a way to please everyone, including myself, with this concoction. I absolutely love these, and could eat them daily, which is the nice thing about this recipe. They can be prepared all the way up until the fry-time, but then frozen to use "as needed/wanted"... (in the directions below) for up to a month. These make for a fantastic appetizer for a party/gathering, or for an afternoon/midnight snack! (see freezing instructions). Fry up 3 for yourself as a late night binge, or fry up 20 for unexpected guests. I hope you enjoy these as much as we do. (Please just be sure to read the directions carefully, so they are as delicious for you and yours as they are for us). *NOTE: Prep time includes refrigeration time. Also, using ingredients 1-5 and steps 1 & 2, you can easily make this into a creamy spread for cocktail rye (or whatever makes you happy), just microwave the mixture for a few seconds
Provided by rosie316
Categories Cheese
Time 1h32m
Yield 26-30 balls, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Pour the canned sauerkraut into a colander, "drain" and "lightly rinse" under running water. (If using fresh kraut, you may not need to rinse, your choice). Using your hands, "squeeze" as much water out as possible. Place kraut on a cutting board, pat it "dry" with paper towels, and chop it up finely. (It is very important to do the "drain, rinse, squeeze and dry", otherwise they will not cook properly or be too tasty)!
- Crumble the canned corned beef into a large bowl, add the 2 cheeses, chopped up sauerkraut and dried onions. Using your hands, mix (smoosh) it all together (like your making a meatloaf). Cover the bowl with plastic wrap and place in the fridge for at least 1 hour, to let mixture get firm and the dried onions to soften.
- In the meantime, place 3 plates and 1 bowl on the counter to make an assembly station.
- Plate #1: flour, Bowl: milk, Plate #2: dried bread crumbs, Plate #3: just somewhere for your balls to hang out while waiting for the fry.
- When the meat has been chilled for about an hour and has firmed up a bit, start making BALLS! I usually try to do 1" size. Roll some in your hands, toss 'em in the flour, dunk them in the milk, roll thru the bread crumbs and set them on Plate #3! Easy peasy, but messy! Just be sure that each of these steps are completely covering your balls.
- This is where you can choose to fry them right away, or put them on cookie sheet and place in freezer for an hour, and let them freeze thru. Then toss them all in zip-lock baggies to use as a "when needed" basis. Just be sure to let them rest on the counter from freezer to fry (DO NOT try to defrost in microwave).
- Frying: Heat up the oil over med-high heat.The oil should be hot enough to make a pinch of the flour we used bubble. (I never use a thermo, I always just guess at the temperature. One sacrificial ball goes in at the start of the fry)! Depending on the size of your pot of oil, DO NOT over-crowd it, or the oil temp will drop, and you will end up with very greasy balls (that is why I test one first). Make batches at a time. They will stay hot for a very long time. Fry for approx 1 - 2 mins, turning with a slotted spoon, until the coating gets browned (DO NOT burn them, they will taste "icky" then)! Place on a paper towel lined plate to drain.
- I serve these with cups of Thousand Island dressing (or Russian) for a dipping sauce, but I don't eat the balls with either. Plain is fine by me! I hope you enjoy these as much as we do.
REUBEN BALLS
Oh My Goodness! These are so delicious! One of the best recipes I've ever created. I took a twist on an old appetizer recipe and had a good ole' inspiration. My husband says "Reuben Balls Rock"
Provided by Robin Lieneke
Categories Meat Appetizers
Time 40m
Number Of Ingredients 13
Steps:
- 1. Sauté onions in oil until softened. Add corned beef and garlic. Sauté on medium low heat about 2 minutes, just until warmed. Add cream cheese and stir in until melted. Remove from heat.
- 2. Add swiss cheese and sauerkraut. Stir until combined. Add 3 Tbsp of rye bread crumbs, parsley, and mustard.
- 3. Cool until easily handled. Form into 1&1/2 inch balls. Roll in flour. Refrigerate until completely cool. Dip in egg whites then roll in remaining bread crumbs. Let sit at least 1-2 hours in refrigerator until firm.
- 4. Fry in canola oil until golden brown. Serve warm with thousand island dressing for dipping.
REUBEN BALLS
Steps:
- Preheat the oven to 450°F. Drizzle the olive oil into a 9 × 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
- Combine the corned beef, ground pork, sauerkraut, eggs, Swiss cheese, bread, salt, and caraway seeds in a large mixing bowl and mix by hand until thoroughly incorporated.
- Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
- Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
- Allow the meatballs to cool for 5 minutes in the baking dish before serving.
CORNED BEEF CREAM CHEESE BALL
Who doesn't love a good cheese ball? This is an easy one for St. Patrick's Day. The creamy cream cheese and savory corned beef is a super combination. Green onions, along with the citrus lemon juice, add some freshness. Horseradish gives it a nice zing. You won't be able to stop munching on this.
Provided by Sarah Ryan
Categories Meat Appetizers
Time 40m
Number Of Ingredients 7
Steps:
- 1. Allow the cream cheese to soften to room temperature.
- 2. Chop corned beef and green onions small using an electric chopper or food processor.
- 3. Add corned beef, green onions, and cream cheese. Mix together.
- 4. Mix in mayonnaise, lemon juice, Worcestershire, and horseradish to taste making it tangy.
- 5. Refrigerate at least 1/2 hour until ready to serve with your favorite crackers.
YUMMY, EASY, CORNED BEEF CHEESE BALL
This is a recipie that my family loves! I have been making it since i was a child. It is so easy and yummy. feel free to add more stuff if you like, but i like it simple! I eat it vegitarian and it is still delecious.
Provided by PsychLuver
Categories Spreads
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Set out the cream cheese to let it soften.
- Chop green onions thinly, reserve a small amount to the side.
- Chop corn beef.
- Mix cheese, onions, beef, and garlic together thorougly.
- Form into a ball.
- Roll ball into reserved green onions for looks!
Nutrition Facts : Calories 314.2, Fat 27.9, SaturatedFat 15.2, Cholesterol 104, Sodium 654.6, Carbohydrate 3.9, Fiber 0.8, Sugar 0.8, Protein 12.6
SAUERKRAUT BALLS
This recipe makes about 75 tangy and delicious fried sauerkraut balls.
Provided by NC State Trooper
Categories Appetizers and Snacks Meat and Poultry Pork
Time 4h
Yield 24
Number Of Ingredients 14
Steps:
- In a large skillet, melt butter over medium-low heat. Add onion and cook until softened. Stir in ham, corned beef and garlic. Cook mixture, stirring constantly for 1 minute. Stir in 6 tablespoons flour and cook mixture over moderate heat, stirring occasionally, for 3 minutes.
- Stir in sauerkraut, parsley, and broth; cook for 3 minutes or until thickened and paste-like. Spread mixture on a platter and chill for at least 3 hours.
- Heat oil in deep-fryer to 375 degrees F (190 degrees C). In a bowl, whisk together the egg, milk and 2 1/2 cups flour. Shape the sauerkraut mixture by level teaspoons in to balls, dip them into the egg mixture and roll them in the bread crumbs.
- Fry balls in batches for 2 to 3 minutes or until golden brown. Transfer to paper towels to drain. Serve warm.
Nutrition Facts : Calories 222.5 calories, Carbohydrate 26.4 g, Cholesterol 24.2 mg, Fat 9.4 g, Fiber 1.6 g, Protein 7.6 g, SaturatedFat 2.8 g, Sodium 412.2 mg, Sugar 2.5 g
CORNED BEEF HASH BALL
Make and share this CORNED BEEF HASH BALL recipe from Food.com.
Provided by ace7455 2
Categories < 4 Hours
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients well mixing by hand. Make into a ball and chill for at least 2 hours.
- While you're chillin combine 1 (8 oz) Philadephia brand cream cheese. Room temperature with 1 teaspoons French's prepared mustard. Blend well and refrigerate. After the two hour chill for the ball coat ball with mustard cheese coating. Replace in fridge for at least another hour.
- Serve with crackers, pita chips, pretzels or veggies.
Nutrition Facts : Calories 123.2, Fat 10.5, SaturatedFat 5.7, Cholesterol 54.5, Sodium 142.9, Carbohydrate 5.1, Fiber 0.7, Sugar 3.1, Protein 2.8
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