The Meatball Shops Reuben Balls Recipes

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R&R'S REUBEN BALLS



R&R's Reuben Balls image

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

1 (12 ounce) can corned beef (Hormel brand)
1 (14 ounce) can sauerkraut, drained, rinsed, chopped, dried (Franks brand, see instructions)
4 ounces cream cheese, softened to room temp (1/2 of 8 oz block of Philadelphia brand)
4 ounces swiss cheese, shredded (1/2 of 8 oz block or 1 cup)
1 1/2 tablespoons minced dried onion (dehydrated)
1 cup all-purpose flour
1 cup milk
1 cup plain dried breadcrumbs (out of the canister)
3 cups vegetable oil, in a deep heavy sauce pan (or 2 inches of oil)
1/2 cup thousand island dressing (optional) or 1/2 cup Russian salad dressing (optional)

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.

THE MEATBALL SHOP'S REUBEN BALLS RECIPE



The Meatball Shop's Reuben Balls Recipe image

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

1 cup mayonnaise
1/3 cup ketchup
1/3 cup sweet pickle (Gherkin, chopped)
1/3 cup whole milk
2 teaspoons salt
2 teaspoons caraway seeds
1 lb corned beef, finely diced
1 lb ground pork
1/4 cup sauerkraut (chopped, squeezed to remove as much liquid as possible)
3/4 lb swiss cheese (grated with a large box grater)
1 teaspoon salt
1 teaspoon caraway seed
2 slices rye bread (, finely diced)
5 eggs
2 tablespoons olive oil

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



Reuben Sandwich Meatballs image

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

3 tablespoons unsalted butter
1 onion, finely chopped
1 cup cooked ham, finely chopped
1 1/2 cups corned beef, finely chopped
1/2 garlic clove, crushed
2 tablespoons German mustard
1 tablespoon Worcestershire sauce
6 tablespoons all-purpose flour
2 cups sauerkraut, drained and minced
1 tablespoon fresh parsley, chopped
1/2 cup beef broth
1 egg
2 cups milk
2 1/2 cups all-purpose flour
4 cups fine dry breadcrumbs
1 quart oil
4 cups thousand island dressing

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 BALLS



Reuben Balls image

Categories     Bread     Sandwich     Beef     Side     Roast

Yield Makes about thirty 1 1/2-inch meatballs

Number Of Ingredients 9

2 tablespoons olive oil
1 pound corned beef, finely diced
1 pound ground pork
1 1/4 cups sauerkraut, roughly chopped and squeezed to remove as much liquid as possible
5 large eggs
3/4 pound swiss cheese, grated
2 slices fresh rye bread, finely diced
1 teaspoon salt
1 teaspoon caraway seeds

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 BALLS



Reuben Balls image

Make and share this Reuben Balls recipe from Food.com.

Provided by NELady

Categories     < 60 Mins

Time 35m

Yield 45 Reuben Balls, 12-15 serving(s)

Number Of Ingredients 8

1 (3 ounce) package cream cheese
1 (16 ounce) can sauerkraut (well drained and chopped)
1 (5 ounce) can evaporated milk
1 teaspoon minced onion
1 (12 ounce) can corned beef
1 cup rye cracker crumbs
1 cup all-purpose flour
1 cup thousand island dressing, for dipping (optional)

Steps:

  • Mix cheese and onion, add kraut, corned beef and 1/4 c crumbs.
  • Roll into balls the size of walnuts; roll in flour and dip in evaporated milk, then roll in the rest of the cracker crumbs.
  • Bake in the oven 15-20 minutes at 350*F.

THE MEATBALL SHOP'S BUFFALO CHICKEN BALLS



The Meatball Shop's Buffalo Chicken Balls image

Make and share this The Meatball Shop's Buffalo Chicken Balls recipe from Food.com.

Provided by gailanng

Categories     Chicken

Time 50m

Yield 8 appetizer servings

Number Of Ingredients 14

2 tablespoons vegetable oil or 2 tablespoons olive oil
4 tablespoons unsalted butter
1/3 cup Frank's red hot sauce or 1/3 cup any other favorite hot sauce
1 lb ground chicken, preferably thigh meat
1 large egg
1/2 stalk celery, minced
3/4 cup breadcrumbs
1 teaspoon salt
3/4 cup sour cream
1/3 cup crumbled blue cheese
1/3 cup whole milk
1/3 cup mayonnaise
1 teaspoon salt, to taste (or more)
1 tablespoon red wine vinegar

Steps:

  • Preheat the oven to 450°F Drizzle the vegetable or olive oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
  • Combine the butter and hot sauce in a small saucepan, and cook over low heat, whisking until the butter is melted and fully incorporated. Remove from the heat and allow the mixture to cool for 10 minutes.
  • Combine the hot sauce mixture, ground chicken, egg, celery, bread crumbs and salt in a large mixing bowl and mix by hand until thoroughly incorporated.
  • Roll the mixture into round, 3/4-inch balls, 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 15 to 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.
  • In the meantime, to prepare the blue cheese dressing, place the sour cream, blue cheese, milk, mayonnaise, salt and vinegar in a medium bowl and whisk thoroughly until completely combined. Taste and adjust the seasoning, if desired.
  • Serve meatballs with dressing on the side.

Nutrition Facts : Calories 318.6, Fat 24.4, SaturatedFat 9.9, Cholesterol 106.3, Sodium 1119.1, Carbohydrate 11.2, Fiber 0.5, Sugar 2.7, Protein 14.2

REUBEN BALLS



Reuben Balls image

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

2 Tbsp vegetable oil
1/2 c onion, chopped
2 clove garlic, minced
12 oz corned beef roast, cooked, trimmed & chopped
1 can(s) sauerkraut drained & squeezed dry (14 oz can)
4 slice rye bread, toasted and processed into crumbs
4 oz cream cheese, room temperature
2/3 c swiss cheese, chopped or grated
2 Tbsp parsley, chopped fresh
2 tsp mustard, grainy
1/2 c flour
1/4 c egg whites
thousand island dressing (for dipping)

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 MEATBALLS



Reuben Meatballs image

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

1 lb ground beef
1 cup sauerkraut, drained
1 1/2 cups shredded swiss cheese
1/2 cup thousand island dressing
1/4 cup breadcrumbs
1 egg, beaten
1 tablespoon caraway seed

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

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