Get your green on for St. Patrick's Day with these Reuben Meatballs!
Course
Appetizer
Cuisine
American, Irish
Prep Time20minutes
Cook Time25minutes
Total Time45minutes
Servings48
AuthorQuinn Caudill
Ingredients
3slicesbacon
4cupsfinely shredded cabbage, (You could use packaged slaw cabbage)
1yellow onion
1clovegarlic, minced
1tbsp.Thyme
1tsp.caraway seeds
1tsp.salt
1/2tsp.white pepper
1lb.minced corned beef, (I prefer fresh cooked but you can use deli corned beef)
3eggs, lightly beaten
4slicesrye bread for breadcrumbs.
1cupfinely shredded Swiss cheese
1tsp.olive oil
Cooking Spray
Thousand Island Dressing
1cupmayonnaise
1/2cupketchup
1/3cupsweet pickle relish
1tsp.horseradish
pinch of salt and pepper to taste
Instructions
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.
Thousand Island Dressing
Combine all ingredients and chill until ready to serve.