Reuben Meatball Sliders
Serves: 3
Terence Turner
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
67
Sourness
48
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1 cup
Swiss (shredded)1 tsp
Caraway Seeds1 tsp
Salt1 tsp
Black Pepper (crushed)2 large
Egg1 tbsp
Vegetable Oil2 cups
Sauerkraut (drained)1 cup
Dressing (1000 island)Directions:
1
Preheat the oven to 400 degrees F
2
Mix the beef, cheese, breadcrumbs, caraway seeds, salt, pepper, eggs and parsley in a bowl until uniform but not overworked
3
Scoop out a 1/4 cup of the mix and roll into a ball
4
Repeat to use all of the meat
5
Heat a cast-iron skillet over medium heat add the oil
6
Fry the first side of the meatballs, in batches if necessary, until golden and crusty, 7 to 8 minutes
7
Flip and place in the oven to finish cooking, until no longer pink in the middle, 10 to 15 more minutes
8
Sandwich Build: Heat the kraut in a small saucepot and mix in the 1000 island
9
Place a meatball on the bottom slider bun, top with the kraut/sauce mixture, top and skewer
10
Enjoy with all your closest and most respected friends