REUBEN BALLS

Reuben Balls image

Yield Makes about thirty 1 1/2-inch meatballs

Number Of Ingredients 9

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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

Steps:

Preheat the oven to 450°F. Drizzle the olive oil into a 9 × 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
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.
Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. 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. The meatballs should be touching one another.
Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
Allow the meatballs to cool for 5 minutes in the baking dish before serving.