Rachel Meatballs
Servings: 21 Meatballs
You see a Rachel on the menu at a lot of the restaurants that serve a Reuben. To me, it’s not as exciting as a Reuben depending on the restaurant that you visit but if you’re not a fan of beef, this is a tasty alternative. I also have a tendency to go for a Rachel at a new place I've never been before because I'm never sure if the corned beef will be lean enough for my liking. For this recipe, I thought it would be nice to stuff the meatballs with swiss and top the meatballs with swiss as well. This recipe was inspired by my Reuben Meatballs and since we are leaving out the corned beef in this recipe and turkey is a leaner meat, the additional cheese adds a little of that fat that you get from the corned beef without adding too much. There is something magical about the combination of swiss cheese, Thousand Island dressing, and sauerkraut that makes this a popular sandwich on a lot of menus for bars and restaurants.
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Ingredients
Meatballs
- 1 lb ground turkey
- 1 cup plain breadcrumbs
- 2 eggs
- salt & pepper to taste
- 21 cubes swiss cheese
- 21 small slices swiss cheese
Serving Suggestions
- Sauerkraut
- Thousand Island dressing
Instructions
- Preheat the oven to 350 degrees fahrenheit
- In a bowl combine ground meat, breadcrumbs, eggs, and season to taste salt and pepper.
- Take the meat mixture and flatten it in your hand. Take one of the swiss cheese cubes and place it in the middle of the meat mixture. Gently wrap the meat around the cheese and roll it into the shape of a ball.
- Place your meatballs on a greased baking sheet. Top each meatball with a slice of swiss cheese and place it in the oven. Bake for 22 mins.