Reubenmeatballs Recipes

MEATBALLS

Steps:

• In a large mixing bowl, stir together the panko and milk until combined. Set mixture aside to soak for 5 to 10 minutes while you prepare the other ingredients.
• Add the ground beef, ground pork, garlic, eggs, Parmesan, fresh herbs, onion and Worcestershire sauce to the (same) mixing bowl. Sprinkle the oregano, salt, black pepper and crushed red pepper flakes evenly on top. Use your hands to mix the ingredients until evenly combined, being careful not to over-mix the ingredients.
• To make the meatballs easier to form, I recommend covering and chilling the mixture in the refrigerator for 1 hour. But if you're pressed for time, you can skip this step.
• Heat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
• Using a medium cookie scoop or a spoon, scoop and roll the mixture into 2-tablespoon balls and place them on the prepared baking sheet. (I recommend greasing your hands with a bit of olive oil to prevent the mixture from sticking.)
• Bake for 10-12 minutes, or until an instant-read thermometer measures the internal temperature of the meatballs to be 160°F. Remove pan and transfer to a wire cooling rack.
• Serve meatballs immediately and enjoy!

REUBEN MEATBALLS

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.

THE REAL REUBEN

Steps:

• Place bread on baking sheet or broiling pan. Layer corned beef, sauerkraut and cheese on top of bread slices.
• Broil on high heat for 3 to 4 minutes, until cheese has melted. Serve hot with Thousand Island dressing.

PASTRAMI MEATBALLS

Steps:

• Preheat the oven to 450 degrees F.
• Line 2 baking sheets with aluminum foil and coat with cooking spray.
• Heat a medium skillet over medium heat and add olive oil to coat. Add the onion and garlic and saute until translucent, about 5 minutes. Remove from the heat and allow to cool until no longer hot to the touch.
• Meanwhile, combine the eggs, breadcrumbs and 1/4 cup water in a large bowl. Allow to sit until the breadcrumbs are soaked through, about 5 minutes. Add the onions and garlic, parsley, mustard powder, brown sugar, salt, crushed red pepper, cinnamon, coriander, liquid smoke, allspice, cloves, ginger and some black pepper. Mix to combine, then add the ground beef. Mix until thoroughly combined; I like to use my hands to make sure that everything is evenly incorporated. Form 1-ounce balls, a little bigger than 1 inch in diameter, and place on the prepared baking sheets spaced 1 inch apart.
• Bake until cooked through and beginning to brown, about 20 minutes. Allow to cool slightly.
• Meanwhile, spread rye squares on a baking sheet and bake until lightly toasted, about 5 minutes. Top each toast with a squirt of brown mustard (about 1/2 teaspoon or as desired), 1 meatball and 1 pickle chip. Hold it all together with a toothpick and serve!

EASY REUBEN MEATBALLS

Steps:

• Preheat oven to 400 degrees F.
• In a food processor add the corned beef and pulse to grind the meat.
• Add the corned beef, ground beef, salt, pepper, and egg in a large bowl and mix well.
• Form the meat into meatballs. This batch made 30 meatballs for me. Keep in mind the size of the toast when making them.
• Add some oil to an oven-safe pan and brown the meatballs.
• When the meatballs are browned, sprinkle the sauerkraut over them and then top with the shredded cheese.
• Bake for 15 - 20 minutes. You may want to pop it under the broiler afterward to brown the cheese.
• Serve with mini toast and Thousand Island dressing.

THE MEATBALL SHOP'S REUBEN BALLS RECIPE

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.

REUBEN MEATBALLS

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.

REUBEN MEATBALL SLIDERS

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 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 MEATBALLS

Steps:

• 1. 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. 2. Roll the mixture into round 2oz meatballs, making sure to pack the meat firmly. 3. 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. 4. Cook meatballs in a preheated oven, gas mark 4 until firm and cooked through, about 15-20 minutes. 5. Allow meatballs to cool for 5 minutes before removing from the tray. 6. Serve with Thousand Island dressing, and enjoy!