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

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Ingredients

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

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Clen Pen

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These meatballs were amazing! I used a combination of ground beef and ground pork and they were so moist and flavorful. I will definitely be making them again.