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Reuben Meatballs

Get your green on for St. Patrick's Day with these Reuben Meatballs!
Course Appetizer
Cuisine American, Irish
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 48
Author Quinn Caudill


  • 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

Thousand Island Dressing

  • 1 cup mayonnaise
  • 1/2 cup ketchup
  • 1/3 cup sweet pickle relish
  • 1 tsp. horseradish
  • pinch of salt and pepper to taste


  1. Preheat oven to 400°F
  2. Cook corned beef according to package directions and cool. (You can also use corned beef from the deli.)
  3. Cook bacon in large pan until crisp. Remove bacon and finely chop, set aside. Do not drain bacon grease.
  4. In food processor shred cabbage.
  5. 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.
  6. Remove mixture from pan and cool completely.
  7. Use a food processor to finely chop corned beef.
  8. If bread slices are not stale, lightly toast or dry out bread in 200°F oven for ten minutes.

  9. In a food processor, pulse bread into fine crumbs.
  10. Combine with corned beef, Swiss cheese, and eggs in a large bowl.
  11. Add vegetables to corned beef and combine.
  12. Use melon baller or teaspoon to form 1 inch meatballs and place on a parchment paper covered baking sheet.
  13. Chill until ready to cook.
  14. Can be made a day ahead.
  15. To cook, bake in mini muffins pans lightly coated with cooking spray or on a cookie sheet lined with parchment paper.
  16. Turn meatballs after 10 minutes.

Thousand Island Dressing

  1. Combine all ingredients and chill until ready to serve.

Recipe Notes

First published by Quinn Caudill for Dadwhats4dinner.com © March 2015.
  Updated February 2016.