Reuben Meatballs
Servings: 25 meatballs
My grandpa was Jewish and so my dad grew up with a hint of Jewish food in his life. Although they didn’t have Jewish dishes too often my dad did get to sample some of the great things this culture provides. My grandpa passed away when I was really little but my dad always had a love for going to good Jewish Deli's and eating some traditional dishes that he shared with his dad. I get on a kick every once in a while where I make Knish and Kugel and my husband will slow cook a brisket.Reuben sandwiches aren't kosher since it combines meat and cheese, but it was a Midwestern creation, a Jewish sandwich that wasn't kosher and made by an assimilated European family that left Russia, Germany, and Poland generations before World War II.Reubens are a popular sandwich in a lot of the bars and restaurants in the Midwest as well as in a lot of the Jewish Deli's that I've been to. I thought with a little creativity I could make them into a meatball. It’s a nice little bite-sized Reuben that works as a meatball sub or an appetizer at your next get-together. There’s nothing better than a Reuben Meatball sub topped with some sauerkraut and Thousand Island Dressing.
Print Recipe
Ingredients
Meatballs
- lb ground beef
- 1 cup breadcrumbs
- 2 eggs
- 3 oz corned beef chopped fine
- 25 cubes swiss cheese
- 1 1/2 tbs caraway seeds
- salt & pepper to taste
Serving Suggestions
- Thousand Island Dressing
- Sauerkraut
Instructions
- Preheat the oven to 350 degrees fahrenheit
- In a bowl combine ground meat, breadcrumbs, eggs, caraway seeds, and corned beef. Season to taste salt and pepper.
- Take the meat mixture and flatten it in the palm of your hand. Take one of the swiss cheese cubes and wrap the meat mixture around the cheese. Roll the meat mixture and cheese around in your hand to form a ball.
- Place your meatballs on a greased baking sheet and place in the oven. Bake for 22 mins.