Reuben Balls

Name: Reuben Balls
Ingredients: 2 tablespoons olive oil; 1 pound corned beef, finely diced; 1 pound ground pork; 1 1/4 cups sauerkraut, roughly chopped and squeezed to remove as much liquid as possible; 5 large eggs; 3/4 pound swiss cheese, grated; 2 slices fresh rye bread, finely diced; 1 teaspoon salt; 1 teaspoon caraway seeds

9 ingredients

10 steps

Ingredients

2 tablespoons olive oil
1 pound corned beef, finely diced
1 pound ground pork
1 1/4 cups sauerkraut, roughly chopped and squeezed to remove as much liquid as possible
5 large eggs
3/4 pound swiss cheese, grated
2 slices fresh rye bread, finely diced
1 teaspoon salt
1 teaspoon caraway seeds

Directions

1

Preheat the oven to 450F.
2

Drizzle the olive oil into a 9 x 13-inch baking dish and use your hand to evenly coat the entire surface.
3

Set aside.
4

Combine the corned beef, ground pork, sauerkraut, eggs, Swiss cheese, bread, salt, and caraway seeds in a large mixing bowl and mix by hand until thoroughly incorporated.
5

Roll the mixture into round, golf ballsize meatballs (about 1 1/2 inches), making sure to pack the meat firmly.
6

Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid.
7

The meatballs should be touching one another.
8

Roast for 20 minutes, or until the meatballs are firm and cooked through.
9

A meat thermometer inserted into the center of a meatball should read 165F.
10

Allow the meatballs to cool for 5 minutes in the baking dish before serving.