The Reuben meatball

    50 min

    The Reuben is a grilled meat and cheese sandwich which is big news in the States. These meatballs are a clever and healthier alternative - meaty goodness without the bread! This American staple combines corned beef with mellow Gruyère cheese, sweet and tangy Thousand Island dressing and crunchy sauerkraut to make for a deliciously flavourful and distinctive meal.

    2 people made this

    Serves: 2 

    • 1 large egg
    • 5g salt
    • 1 teaspoon caraway seeds
    • 500g corned beef, finely diced
    • 500g pork mince
    • 250g chopped sauerkraut (squeezed to remove as much liquid as possible)
    • 450g Gruyère cheese, grated
    • 75g rye bread, finely diced

    Prep:20min  ›  Cook:20min  ›  Extra time:10min  ›  Ready in:50min 

    1. Preheat the oven to 180 C / Gas 4.
    2. 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.
    3. Roll the mixture into round 2oz meatballs, making sure to pack the meat firmly.
    4. Place meatballs onto a baking tray so they are lined up evenly in rows and each is touching its four neighbours in the grid.
    5. Cook meatballs in a preheated oven, gas mark 4 until firm and cooked through, about 15 minutes.
    6. Allow meatballs to cool for 5 minutes before removing from the tray.
    7. Serve with Thousand Island dressing, and enjoy!

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