Reuben Meatballs

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!

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Comments

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2 Comments

  1. I've already tweeted about this, but wanted to leave a review for anyone checking out this recipe. I just made these and they are INCREDIBLE. I used corned beef, and everything held together extremely well. Because it's summertime, I didn't want to stand over the stove. I baked them for 25 minutes at 400ªF, flipping them halfway through. Definitely a must make.

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