When it’s March I always think of “corned beef” for St. Patrick’s Day and the fact is I do have some Irish heritage (thanks Ancestry). Corned beef and cabbage is often on the menu partly because I enjoy the leftovers in reuben sandwiches. This year I wanted to make something new and different in the form of these meatballs.
For more ideas using corned beef:
Weight Watcher’s Corned Beef and Cabbage
St. Patrick’s Day Breakfast Casserole
This recipe comes from The Meatball Shop, a New York City chain that has six locations in the New York area and one recently opened in Washington, D.C. I happen to have their cookbook with the same name and all kinds of great recipes for meatballs, sides and ice cream sandwiches. I have adapted their recipe slightly.
Reuben Balls with Thousand Island Dipping Sauce
Recipe by The Meatball Shop
- 2 tbsp. olive oil
- 1 lb. corned beef, finely diced
- 1 lb. ground pork
- 1-1/4 cups sauerkraut, squeezed first in paper towels to remove as much liquid as possible and then chopped
- 5 large eggs
- 3/4 lb. Swiss cheese, grated (I would grate this finely)
- 2 slices fresh rye bread (crusts removed), finely diced (depending on the size of the bread)
- 1 tsp. salt
- 1 tsp. caraway seeds
Preheat the oven to 450 degrees. Drizzle the olive oil into a 9×13-inch baking dish and spread it around with your fingers; set aside.
I made half the recipe and used a 7×11-inch baking dish. Makes 18 golf size meatballs.
Combine the rest of the ingredients in a large bowl and mix thoroughly.
Roll the mixture into round, golf ball size meatballs (1-1/2 inches), packing the meat firmly. Place the balls into the oiled baking dish, being careful to line them up snugly and in even rows vertically horizontally to form a grid. The meatballs should be touching each other.
Roast for about 15-20 minutes or until a meat thermometer inserted into the center of a meatball reads 165 degrees. Check after 15 minutes.
Allow to cool before serving. Cut around each meatball with a sharp knife to separate. Either drizzle the following Thousand Island Dressing(s) over the meatballs or serve on the side for dipping. A horseradish sauce would be delicious too!
The Meatball Shop Thousand Island Dressing:
- 2 tsp. caraway seed, toasted
- 1 cup mayonnaise
- 1/3 cup ketchup
- 1/3 cup chopped sweet gherkin pickle
- 1/3 cup whole milk
- 2 tsp. salt or more to taste (I would start out with only 1 tsp. and add more if needed)
Preheat the oven to 300 degrees. Place the caraway seeds on a rimmed baking sheet and toast for 4 minutes, until fragrant (I prefer to toast them in a skillet).
Place the caraway seeds and the rest of the ingredients in a small bowl. Mix thoroughly and adjust seasoning if needed.
My Thousand Island Dressing:
- 1 cup mayonnaise
- 2/3 cup prepared chili sauce
- 3 tbsp. ketchup
- 2 tbsp. minced onion
- 2 tbsp. sweet pickle relish (or use sweet pickles, minced finely)
- 2 tsp. fresh lemon juice
- 1 garlic clove, minced
- dash of Worcestershire sauce
- dash of Tabasco
- salt and pepper to taste
Combine all the ingredients and serve with Reuben Balls.
Recipe by cookingwithauntjuju.com
These look yummy!
They were Cindy – a reuben in a meatball!
Love the idea of having all the flavors of Reuben sandwich in this form. Looks delicious!
Thanks Ronit – I did too! I never would have thought to make meatballs and it turned out to be a great idea. Nothing will take the place of corned beef and cabbage or a Reuben panini but this recipe is right up there…
It’s great to have another option for this tasty combination. 🙂
Those meatballs look amazing Judi! We have a popular meatball restaurant here but I’ve never been there. I’m making my corned beef on Sunday so will definitely be giving these a try!
Thanks Julie – it’s another good way to use corned beef and you can freeze the meatballs and pull out a couple any time you need them.
What a delicious way to serve a St. Patrick’s Day appetizer. ☘️
Thanks Gail – the restaurant serves them as an entree but appetizers would be great as well.
Judi, I love a good Reuben, so these look smashing. Now, if I could just find fresh corned beef over here. All that I can find is the canned type. Do you think canned might work?
Me too Ron! I bought a chunk of cooked corned beef from my local deli since I won’t be cooking a brisket until Sunday. I’ve never had canned corned beef but I’m sure it would be fine (I have eaten corned beef hash out of a can). Canned is still from a brisket, just cooked already, different texture and maybe some taste.
Thanks, Judi, I’ll pick up a can when I’m at the store today.
A great way to use leftover corned beef. I know my husband would love them.
We loved them too! Easy to freeze and pull out for a quick snack or as part of a meal.
what a fabulous name! reuben balls, reuben balls…. such a ring to it 🙂
The restaurant calls all their meatballs “balls” – I thought about changing it but stuck with what The Meatball Shop called them 🙂
Great recipe for delicious food. It’s easy to make them with your recipe. Thanks for sharing
A great way to use corned beef leftovers!
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