Best Pastrami Meatballs Recipes

Reuben Style Casserole with Pastrami Meatballs, Sauerkraut and Barley image

Provided by Rachael Ray : Food Network

Time 1h35m

Yield 6 servings

Number Of Ingredients 23

12 ounces ground beef
12 ounces ground pork
About 3/4 cup plain breadcrumbs
2 to 3 tablespoons finely chopped fresh parsley
1 tablespoon ground coriander, a scant palmful
1 tablespoon granulated garlic, a scant palmful
1 tablespoon paprika, a scant palmful
1 tablespoon coarse black pepper
1 1/2 teaspoons ground allspice, half a palmful
About 1/2 teaspoon cayenne pepper or ground red pepper
1 large egg, beaten
Kosher salt
Olive oil spray
Kosher salt
1 1/4 cups pearled barley
4 tablespoons butter
2 large onions, chopped
Ground black pepper
1 pound sauerkraut, rinsed and drained
2 cups grated Swiss cheese (about a 12-ounce brick)
1 cup sour cream
1/3 cup ketchup
1/4 cup pickle relish

Steps:

For the meatballs: Preheat the oven to 450 degrees F. In a mixing bowl, combine the beef and pork. Then add the breadcrumbs, parsley, coriander, garlic, paprika, black pepper, allspice, cayenne and egg. Sprinkle with salt. Form into 1 1/2-inch meatballs and arrange on a baking sheet. Spray with olive oil and bake to lightly brown, 10 to 12 minutes.
For the casserole: Bring a medium pot of water to a boil, salt the water and cook the barley to tender, about 20 minutes. Drain.
Meanwhile, melt the butter over medium heat. Add the onions and season with salt and pepper. Cook until golden in color and sweet, stirring frequently, 15 to 20 minutes.
In a casserole, combine the barley, onions and sauerkraut. Top with the Swiss cheese and arrange the meatballs in the casserole. Cool and cover for a make-ahead meal.
Combine the sour cream with the ketchup and relish. Season with salt and pepper and store in a plastic food storage bag.
Bring the casserole to room temp. Preheat the oven to 350 degrees F and bake until the cheese is melted and the casserole is hot throughout. Cut the corner of the baggie, drizzle the dressing over the casserole and serve.

Pastrami Meatballs image

Provided by Molly Yeh

Categories appetizer

Time 1h15m

Yield 50 to 55 appetizers

Number Of Ingredients 22

Cooking spray, for the baking sheets
Olive oil, for cooking
1 small onion, finely chopped
4 cloves garlic, minced
2 large eggs, lightly beaten
1 cup breadcrumbs
1/4 cup chopped fresh parsley
2 teaspoons mustard powder
1 tablespoon brown sugar
2 teaspoons kosher salt
1/2 teaspoon crushed red pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon liquid smoke
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
Freshly ground black pepper
2 pounds ground beef (I like to use 90/10, but any combination will do here)
1 loaf sliced rye bread, cut into about 2-inch squares
Brown deli mustard, for serving
Pickle chips, for serving

Steps:

Preheat the oven to 450 degrees F.
Line 2 baking sheets with aluminum foil and coat with cooking spray.
Heat a medium skillet over medium heat and add olive oil to coat. Add the onion and garlic and saute until translucent, about 5 minutes. Remove from the heat and allow to cool until no longer hot to the touch.
Meanwhile, combine the eggs, breadcrumbs and 1/4 cup water in a large bowl. Allow to sit until the breadcrumbs are soaked through, about 5 minutes. Add the onions and garlic, parsley, mustard powder, brown sugar, salt, crushed red pepper, cinnamon, coriander, liquid smoke, allspice, cloves, ginger and some black pepper. Mix to combine, then add the ground beef. Mix until thoroughly combined; I like to use my hands to make sure that everything is evenly incorporated. Form 1-ounce balls, a little bigger than 1 inch in diameter, and place on the prepared baking sheets spaced 1 inch apart.
Bake until cooked through and beginning to brown, about 20 minutes. Allow to cool slightly.
Meanwhile, spread rye squares on a baking sheet and bake until lightly toasted, about 5 minutes. Top each toast with a squirt of brown mustard (about 1/2 teaspoon or as desired), 1 meatball and 1 pickle chip. Hold it all together with a toothpick and serve!