Paleo Recipes – Cavegirl Cuisine

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Super-Yummy Reuben Meatballs

Super-Yummy Reuben Meatballs

These great little Super-Yummy Reuben Meatballs are a nod to one of my favorite sandwiches on earth. I’m in love with this recipe…I hope you enjoy it too!

You may also enjoy:
Reuben Benedict
Sneaky Meatballs for Picky Eaters
Turkey Scramble Ole’

Super-Yummy Reuben Meatballs

Ingredients

  • • 1 pound ground beef
  • • 1 pound pastrami or corned beef, finely chopped
  • • 1 packed cup of finely chopped sauerkraut (if it is not homemade, Bubbies is my favorite go-to)
  • • 2 tablespoons German mustard (or whole grain mustard or yellow mustard)
  • • 1 tablespoon caraway seeds
  • • 1 large egg
  • • Optional garnish: extra sauerkraut and mustard

Directions

  1. In a medium bowl, blend ingredients. (Use your hands for best results!)
  2. Form a heaping tablespoon of mixture into a ball.  Do this 35-40 more times.
  3. Cook in a medium-hot skillet.  Roll meatballs to cook all sides until the internal temperature reaches 145 degrees F or until desired doneness.  Let rest for 5 minutes.
  4. Serve with optional additional sauerkraut and mustard.
  5. Enjoy!

Ingredients

  • 1 pound ground beef
  • 1 pound pastrami or corned beef, finely chopped
  • 1 packed cup of finely chopped sauerkraut (if it is not homemade, Bubbies is my favorite go-to)
  • 2 tablespoons German mustard (or whole grain mustard or yellow mustard)
  • 1 tablespoon caraway seeds
  • 1 large egg
  • Optional garnish: extra sauerkraut and mustard

Directions

  1. In a medium bowl, blend ingredients. (Use your hands for best results!)
  2. Form a heaping tablespoon of mixture into a ball.  Do this 35-40 more times.
  3. Cook in a medium-hot skillet.  Roll meatballs to cook all sides until the internal temperature reaches 145 degrees F or until desired doneness.  Let rest for 5 minutes.
  4. Serve with optional additional sauerkraut and mustard.
  5. Enjoy!
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