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
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Sifty Sticks
[email protected]Yum!
Kyrah Killion
[email protected]Two thumbs up!
rajnish kumar
[email protected]5 stars!
kim nicole bae
[email protected]I highly recommend this recipe!
Man Tamang
[email protected]Perfect for a party or potluck.
Patlas Nhlakanpho
[email protected]Easy to make and very tasty.
Nontobeko fortunate
[email protected]These meatballs were amazing! I will definitely be making them again.
Phumulani Dlamini
[email protected]Not a fan of corned beef, so I wasn't a huge fan of these meatballs.
Abid khan Ali khan
[email protected]These meatballs were a bit dry for my taste, but the flavor was good.
Messi Minhaz
[email protected]I love Reuben sandwiches, so I was excited to try this recipe. The meatballs were delicious, but I found the sauce to be a bit too tangy for my taste.
Micheal Amadi
[email protected]These meatballs were a great way to use up leftover corned beef. They were easy to make and very tasty.
Yarr Gg
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The meatballs were juicy and flavorful, and the sauce was tangy and delicious. I will definitely be making these again.
Anshar Lewis
[email protected]These Reuben sandwich meatballs were a hit at my last party! Everyone loved the unique and flavorful combination of corned beef, sauerkraut, and Swiss cheese. They were also incredibly easy to make, which is always a bonus.