St. Patrick’s Day Appetizer “Reuben Meatballs”
I came up with a twist on traditional corned beef and cabbage last week while trying to sleep. My wife was not too happy when I woke her up after she had just fallen asleep, to tell her about it. I have to learn to type my thoughts into my phone in these waking moments. Luckily she loved the final product.
I tried this dish out with our card group. I typically use this event to try out new recipes. This new appetizer didn’t last past the first 30 minutes. I will take this as a good sign.
I have made this recipe many times and cooked the meatballs two different ways: baked and sautéed. Both worked equally well, but I prefer baking them in mini muffins pans or on a cookie sheet lined with parchment paper. Turn after 10 minutes to give meatballs a crispy coating, with less fat. You can saute for extra crispness if you would like. Serve with Homemade Thousand Island Dressing.
I hope this recipe gives you the Luck of the Irish.
- 3 slices bacon
- 4 cups finely shredded cabbage, (You could use packaged slaw cabbage)
- 1 yellow onion
- 1 clove garlic, minced
- 1 tbsp. Thyme
- 1 tsp. caraway seeds
- 1 tsp. salt
- 1/2 tsp. white pepper
- 1 lb. minced corned beef, (I prefer fresh cooked but you can use deli corned beef)
- 3 eggs, lightly beaten
- 4 slices rye bread for breadcrumbs.
- 1 cup finely shredded Swiss cheese
- 1 tsp. olive oil
- Cooking Spray
- 1 cup mayonnaise
- 1/2 cup ketchup
- 1/3 cup sweet pickle relish
- 1 tsp. horseradish
- pinch of salt and pepper to taste
- Preheat oven to 400°F
- Cook corned beef according to package directions and cool. (You can also use corned beef from the deli.)
- Cook bacon in large pan until crisp. Remove bacon and finely chop, set aside. Do not drain bacon grease.
- In food processor shred cabbage.
- Combine cabbage, onion, garlic, bacon, Thyme, caraway, salt and pepper to the pan and saute for about ten minutes on medium heat until vegetables have softened.
- Remove mixture from pan and cool completely.
- Use a food processor to finely chop corned beef.
If bread slices are not stale, lightly toast or dry out bread in 200°F oven for ten minutes.
- In a food processor, pulse bread into fine crumbs.
- Combine with corned beef, Swiss cheese, and eggs in a large bowl.
- Add vegetables to corned beef and combine.
- Use melon baller or teaspoon to form 1 inch meatballs and place on a parchment paper covered baking sheet.
- Chill until ready to cook.
- Can be made a day ahead.
- To cook, bake in mini muffins pans lightly coated with cooking spray or on a cookie sheet lined with parchment paper.
- Turn meatballs after 10 minutes.
- Combine all ingredients and chill until ready to serve.
First published by Quinn Caudill for Dadwhats4dinner.com © March 2015.
Updated February 2016.
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Check out my other St Patrick’s Day recipe’s!