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The Reuben meatball
The classic all-American sandwich now reinvented as a meatball dish
The Reuben is a grilled meat and cheese sandwich which is big news in the States, and the food gurus at Meatballs have cleverly come up with a healthier alternative – meaty goodness without the bread! This American staple combines corned beef with mellow Gruyère cheese, sweet and tangy Thousand Island dressing and crunchy sauerkraut to make for a deliciously flavourful and distinctive meal.
Follow the recipe below to make your own delicious Reuben meatballs.
Ingredients
500g corned beef, finely diced
500g ground pork
250g chopped sauerkraut (squeezed to remove as much liquid as possible)
450g gruyere cheese, grated
75g rye bread, finely diced
1 large egg
5g salt
1 teaspoon caraway seeds
Method
1. Beat the egg together with the salt and caraway seeds. Combine with all other ingredients in a large mixing bowl and mix by hand until thoroughly blended.
2. Roll the mixture into round 2oz meatballs, making sure to pack the meat firmly.
3. Place meatballs on to the baking tray so they are lined up evenly in rows and each is touching its four neighbours in the grid.
4. Cook meatballs in a preheated oven, gas mark 4 until firm and cooked through, about 15-20 minutes.
5. Allow meatballs to cool for 5 minutes before removing from the tray.
6. Serve with Thousand Island dressing, and enjoy!
1000 Island Dressing
Ingredients
375ml mayonnaise
125ml ketchup
65g sweet gherkin pickles, diced
125ml whole milk
2 ½ teaspoons caraway seeds
Method
Mix all ingredients together in a bowl and refrigerate.
-ENDS-
For media contacts please call James, Laura or Nicola on 020 8332 9690 or email meatballs-at-lucre.co.uk
Notes to editors
Meatballs is a new casual dining restaurant which opened its doors in September 2011, that gives customers the option to eat in or taken away. Located in the iconic Quality Chop House on Farringdon Road next to Exmouth Market, the English Heritage listed property provides an informal but high quality dining experience at great value. The dishes are all made on the premises and customers have a choice of beef, chicken, lamb, pork and vegetarian meatballs as well as a weekly guest special. The meatballs are accompanied by a selection of sauces and choice of sides, from salad and mashed potato to pasta. With the original six seater booths still remaining, Meatballs is a surviving example of a working men’s chophouse from the 1870s, and allows customers to experience the communal dining of a classic Victorian dining room.
For more information or to book a table, please visit www.meatballs.co.uk or call 020 3490 6228
The Reuben Meatball
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Category: Recipes
Prep Time: Cook Time: Total Time:
The Reuben meatball
The classic all-American sandwich now reinvented as a meatball dish
The Reuben is a grilled meat and cheese sandwich which is big news in the States, and the food gurus at Meatballs have cleverly come up with a healthier alternative – meaty goodness without the bread! This American staple combines corned beef with mellow Gruyère cheese, sweet and tangy Thousand Island dressing and crunchy sauerkraut to make for a deliciously flavourful and distinctive meal.
Follow the recipe below to make your own delicious Reuben meatballs.
Ingredients
500g corned beef, finely diced
500g ground pork
250g chopped sauerkraut (squeezed to remove as much liquid as possible)
450g gruyere cheese, grated
75g rye bread, finely diced
1 large egg
5g salt
1 teaspoon caraway seeds
Method
1. Beat the egg together with the salt and caraway seeds. Combine with all other ingredients in a large mixing bowl and mix by hand until thoroughly blended.
2. Roll the mixture into round 2oz meatballs, making sure to pack the meat firmly.
3. Place meatballs on to the baking tray so they are lined up evenly in rows and each is touching its four neighbours in the grid.
4. Cook meatballs in a preheated oven, gas mark 4 until firm and cooked through, about 15-20 minutes.
5. Allow meatballs to cool for 5 minutes before removing from the tray.
6. Serve with Thousand Island dressing, and enjoy!
1000 Island Dressing
Ingredients
375ml mayonnaise
125ml ketchup
65g sweet gherkin pickles, diced
125ml whole milk
2 ½ teaspoons caraway seeds
Method
Mix all ingredients together in a bowl and refrigerate.
-ENDS-
For media contacts please call James, Laura or Nicola on 020 8332 9690 or email meatballs-at-lucre.co.uk
Notes to editors
Meatballs is a new casual dining restaurant which opened its doors in September 2011, that gives customers the option to eat in or taken away. Located in the iconic Quality Chop House on Farringdon Road next to Exmouth Market, the English Heritage listed property provides an informal but high quality dining experience at great value. The dishes are all made on the premises and customers have a choice of beef, chicken, lamb, pork and vegetarian meatballs as well as a weekly guest special. The meatballs are accompanied by a selection of sauces and choice of sides, from salad and mashed potato to pasta. With the original six seater booths still remaining, Meatballs is a surviving example of a working men’s chophouse from the 1870s, and allows customers to experience the communal dining of a classic Victorian dining room.
For more information or to book a table, please visit www.meatballs.co.uk or call 020 3490 6228
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.