Description
Meatballs, Reuben-stuffed.
Ingredients
- 1 pound Ground Round
- ¼ pounds Corned Beef, Chopped Fine
- 1 Tablespoon Worcestershire Sauce
- 1 Tablespoon Onion Powder
- 1 teaspoon Seasoned Salt
- 1 whole Egg, Whisked
- 4 ounces, weight Swiss Cheese, Shredded
- 1 cup Sauerkraut
- 1 cup Thousand Island Dressing, For Serving
Preparation
Combine the ground round, corned beef, Worcestershire, onion powder, salt and egg just enough to incorporate all ingredients thoroughly. You don’t want to over handle this. Ground meats don’t need to be messed with too much. Just mash it and flip it around just enough to get it ready to be made into pretty little meatballs so they stay nice and formed while they’re baking.
Start by getting about 1 tablespoonful of meat mixture and mashing with your palms to make a flat circle. Just go ahead and make a bunch of these and lay them on your work area, so you can get to the easy part. Sprinkle a little cheese in the middle, followed by a little sauerkraut. Put another circle on top, and pinch the edges to seal and make one meatball. I gently rolled them around in my hands to get a meatball form. It may take a few to get it right; but you’ll find the method that works best for you.
Put them on a baking sheet lined with foil and freeze for about 30 minutes. Preheat oven to 375°F. You can bake these right on the baking sheet, but I used my metallic meatball pan.
Bake for about 20-25 minutes, give or take a few. Move to a serving dish and dip in thousand island dressing.
