REUBEN MEATBALLS
Meet the Cook: Those who like the taste of Reuben sandwiches and sauerkraut are sure to savor these distinctive meatballs. The recipe was given to me by a good friend, Helga Stremel, who is from Germany and is a wonderful cook. -Irlana Waggoner, Hays, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 5 servings.
Number Of Ingredients 14
Steps:
- In a bowl, combine the egg, onion, bread crumbs, parsley, salt and pepper. Stir in rice. Crumble beef over the mixture and mix well. Shape into 15 balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 350° for 15-20 minutes or until browned; drain., Transfer meatballs to an ungreased 13-in. x 9-in. baking dish. Arrange sauerkraut over meatballs; sprinkle with caraway seeds. Combine soup and salad dressing; spread over the top. , Cover and bake for 35-45 minutes or until meat is no longer pink. Uncover; sprinkle with Swiss cheese. Bake 10 minutes longer or until cheese is melted. Serve with rye bread if desired.
Nutrition Facts : Calories 455 calories, Fat 25g fat (8g saturated fat), Cholesterol 141mg cholesterol, Sodium 1408mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 3g fiber), Protein 32g protein.
THE MEATBALL SHOP'S REUBEN BALLS RECIPE
Make and share this The Meatball Shop's Reuben Balls Recipe recipe from Food.com.
Provided by Miss V
Categories < 60 Mins
Time 45m
Yield 30 meatballs
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 183.7, Fat 13.8, SaturatedFat 5, Cholesterol 69.5, Sodium 562.9, Carbohydrate 5, Fiber 0.3, Sugar 1.9, Protein 9.9
REUBEN SANDWICH MEATBALLS
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.
Provided by Melsand
Categories Lunch/Snacks
Time 1h
Yield 24 balls, 12 serving(s)
Number Of Ingredients 17
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, mustard and Worcestershire sauce; 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 into tightly-packed 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 with Thousand Island salad dressing for dipping.
Nutrition Facts : Calories 1299.8, Fat 110.9, SaturatedFat 17.8, Cholesterol 63.2, Sodium 1210.8, Carbohydrate 65, Fiber 3.8, Sugar 16, Protein 14.1
REUBEN MEATBALLS
These meatballs taste just like a Reuben! With a little tweaking it could also be made into a meatloaf. You can also substitute another kind of cheese if you are not a fan of swiss. Also, if you are doing low carb, you can sub parmesan cheese for the bread crumbs.
Provided by K Crosby
Categories Cheese
Time 28m
Yield 15-20 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together in a large bowl.
- Form into golf ball size meatballs.
- Bake at 350 degrees for about 20 to 25 minutes, depending on your oven.
Nutrition Facts : Calories 152.1, Fat 10.9, SaturatedFat 4.2, Cholesterol 45.1, Sodium 193.2, Carbohydrate 3.8, Fiber 0.6, Sugar 1.7, Protein 9.4
REUBEN STYLE CASSEROLE WITH PASTRAMI MEATBALLS, SAUERKRAUT AND BARLEY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 23
Steps:
- For the meatballs: Preheat the oven to 450 degrees F. In a mixing bowl, combine the beef and pork. Then add the breadcrumbs, parsley, coriander, garlic, paprika, black pepper, allspice, cayenne and egg. Sprinkle with salt. Form into 1 1/2-inch meatballs and arrange on a baking sheet. Spray with olive oil and bake to lightly brown, 10 to 12 minutes.
- For the casserole: Bring a medium pot of water to a boil, salt the water and cook the barley to tender, about 20 minutes. Drain.
- Meanwhile, melt the butter over medium heat. Add the onions and season with salt and pepper. Cook until golden in color and sweet, stirring frequently, 15 to 20 minutes.
- In a casserole, combine the barley, onions and sauerkraut. Top with the Swiss cheese and arrange the meatballs in the casserole. Cool and cover for a make-ahead meal.
- Combine the sour cream with the ketchup and relish. Season with salt and pepper and store in a plastic food storage bag.
- Bring the casserole to room temp. Preheat the oven to 350 degrees F and bake until the cheese is melted and the casserole is hot throughout. Cut the corner of the baggie, drizzle the dressing over the casserole and serve.
REUBEN MEATBALL SLIDERS
Provided by Jeff Mauro, host of Sandwich King
Time 40m
Yield 12 sliders
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Mix the beef, cheese, breadcrumbs, caraway seeds, salt, pepper, eggs and parsley in a bowl until uniform but not overworked. Scoop out a 1/4 cup of the mix and roll into a ball. Repeat to use all of the meat.
- Heat a cast-iron skillet over medium heat add the oil. Fry the first side of the meatballs, in batches if necessary, until golden and crusty, 7 to 8 minutes. Flip and place in the oven to finish cooking, until no longer pink in the middle, 10 to 15 more minutes.
- Sandwich Build: Heat the kraut in a small saucepot and mix in the 1000 island. Place a meatball on the bottom slider bun, top with the kraut/sauce mixture, top and skewer. Enjoy with all your closest and most respected friends.
REUBEN ROUNDS
Fans of the classic Reuben sandwich will go crazy for baked pastry spirals of corned beef, Swiss and sauerkraut. They're so easy to make, and bottled Thousand Island dressing makes the perfect dipping sauce. -Cheryl Snavely, Hagerstown, Maryland
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 16 appetizers
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. Unfold puff pastry; layer with cheese, corned beef and sauerkraut to within 1/2-in. of edges. Roll up jelly-roll style. Trim ends and cut crosswise into 16 slices. Place on greased baking sheets, cut side down. Sprinkle with caraway seeds., Bake until golden brown, 18-20 minutes. Serve with salad dressing.
Nutrition Facts : Calories 114 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 198mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
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.
REUBEN APPETIZERS
Each year, I collect appetizer recipes to make for the annual Christmas party we throw for friends and family. These tidbits are always a big hit. -Pat Bohn, Oregon City, Oregon
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 4 dozen.
Number Of Ingredients 5
Steps:
- Spread salad dressing on each bagel half. Top with pickle slices, corned beef and cheese. Place on an ungreased baking sheet. , Broil 6 in. from the heat for 4-6 minutes or until cheese is melted. Cut each into six wedges; serve immediately.
Nutrition Facts : Calories 108 calories, Fat 5g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 436mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.
REUBEN MEAT LOAF
This moist loaf is sure to become a favorite with sauerkraut lovers. Mary Alice Taylor of Downingtown, Pennsylvania rolls tangy kraut, Swiss cheese and Thousand Island salad dressing into well-seasoned ground beef for a delicious dinner.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first seven ingredients. crumble beef over mixture and mix well. On a piece of heavy-duty aluminum foil, pat meat mixture into a 14x10-in. rectangle. Spread with salad dressing; top with sauerkraut and 1/2 cup Swiss cheese. Roll up, starting with a long side and peeling foil away while rolling; seal seams and ends., Place in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 50-55 minutes or until meat is no longer pink and a thermometer reads 160°; drain. Sprinkle with remaining cheese. Bake 2 minutes longer or until cheese is melted. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 305 calories, Fat 16g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 641mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 2g fiber), Protein 27g protein.
REUBEN MEATBALL CASSEROLE
The meatballs can be prepared in advance and refrigerated, cooking time does not include browning the meatballs. I sometimes add in a one or two cans of drained of sliced mushrooms to the soup/salad dressing mixture, but that is optional :)
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Set oven to 350 degrees.
- Grease a 13 x9-inch baking pan.
- In a bowl combine egg, fresh garlic, Parmesan cheese, onion, bread crumbs, seasoning salt and pepper; mix well to combine, then mix in cooked rice.
- Shape into about 18-20 meatballs, then place onto the 13 x 9-inch baking pan.
- Bake in a 350 degree oven for about 15-20 minutes, or until browned; drain fat.
- Arrange the sauerkraut over the meatballs, then sprinkle the caraway seeds over the saurkraut.
- In a bowl, combine the soup with the salad dressing (for an extra cheesy taste, I sometimes add in a few tablespoons grated Parmesan cheese to the soup mixture) then spread the soup mixture on top of the saurkraut in the baking dish.
- Cover with foil and bake for about 35-40 minutes, or until meatballs are no longer pink.
- Uncover, sprinkle with Swiss cheese.
- Bake for another 10 minutes longer.
Nutrition Facts : Calories 724.8, Fat 48.3, SaturatedFat 18.2, Cholesterol 180.8, Sodium 1231.3, Carbohydrate 28.5, Fiber 2.4, Sugar 8.1, Protein 42.8
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