For me, these balls are a lot like the recent NFL combine – during the off-season you gotta find next seasons talent, or at least make it bearable until Fall. I’m ever on the hunt for perfect gameday fare – and I, ladies and gentleman, have struck culinary gold!
From the fabulous dudes at The Meatball Shop in New York City, this balls are all that you want in a portable snacking device, and everything that you love about the most fabulous sandwich on the planet.
I highly recommend checking out their shop and their site. A website with ball jokes and ball recipes? I’m in!
As soon as they were gone it was requested that I make them again. I’d say that’s a pretty decent stamp of approval.
This picture in no way conveys their awesomeness. You get everything – the saltiness of the corned beef, the bits of rye bread, melty Swiss cheese, the crunch and taste of the Caraway seeds, and the fat from the pork all combine to form the most perfect bite. It’s pure pleasure in ball form!
While the balls are cookin’, a must read – The Meatball Shop Cookbook.
Reuben Balls with Thousand Island Dressing
1 c mayonnaise
1/3 c ketchup
1/3 c sweet gherkin pickles, chopped
1/3 c whole milk
2 t salt
2 t caraway seeds
Mix all ingredients in a bowl.
1 lb corned beef, finely diced
1 lb ground pork
1 c chopped sauerkraut (squeezed to remove as much liquid as possible)
1 lb Swiss cheese, grated with a large box grater
1/2 t salt
1 t caraway seeds
2 slices rye bread, finely diced
2 tbl olive oil
Preheat oven to 450 degrees. Combine all ingredients except olive oil in a large mixing bowl and mix by hand until thoroughly blended.
Drizzle olive oil into a large baking dish (9 by 13 inches), coating the entire surface evenly (use your hand to spread the oil).
Roll the mixture into round 1-inch meatballs, packing the meat firmly.
Place meatballs into the oiled baking dish so they are lined up evenly in rows and each is touching their neighbor.
Roast meatballs in oven until firm and cooked through, about 30 minutes.
Allow meatballs to cool for 5 minutes before removing from the tray.
Serve with Thousand Island dressing.