The Reuben Meatball
Mellow Gruyère cheese, sweet and tangy Thousand Island dressing and crunchy sauerkraut combined in a meatball dish
Yield
2 servingsPrep
20 minCook
25 minReady
60 minIngredients
Meatballs
500g corned beef, finely diced
500g ground pork
250g chopped sauerkraut (squeezed to remove as much liquid as possible)
450g gruyere cheese, grated
75g rye bread, finely diced
1 large egg
5g salt
1 teaspoon caraway seeds
1000 island dressing
375ml mayonnaise
125ml ketchup
65g sweet gherkin pickles, diced
125ml whole milk
2 ½ teaspoons caraway seeds
Ingredients
Meatballs
500g corned beef, finely diced
500g ground pork
250g chopped sauerkraut (squeezed to remove as much liquid as possible)
450g gruyere cheese, grated
75g rye bread, finely diced
1 large egg
5g salt
1 teaspoon caraway seeds
1000 island dressing
375ml mayonnaise
125ml ketchup
65g sweet gherkin pickles, diced
125ml whole milk
2 ½ teaspoons caraway seeds
Directions
Meatballs
- Beat the egg together with the salt and caraway seeds. Combine with all other ingredients in a large mixing bowl and mix by hand until thoroughly blended.
- Roll the mixture into round 2oz meatballs, making sure to pack the meat firmly.
- Place meatballs on to the baking tray so they are lined up evenly in rows and each is touching its four neighbours in the grid.
- Cook meatballs in a preheated oven, gas mark 4 until firm and cooked through, about 15 to 20 minutes.
- Allow meatballs to cool for 5 minutes before removing from the tray.
- Serve with Thousand Island dressing, and enjoy!
1000 island dressing 375ml mayonnaise 125ml ketchup 65g sweet gherkin pickles, diced 125ml whole milk 2½ teaspoons caraway seeds
