Reuben Style Casserole With Pastrami Meatballs, Sauerkraut And Barley
Serves: 4
Carole Volkman
1 January 1970
Based on User reviews:
51
Spice
46
Sweetness
36
Sourness
43
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
2 large
Onion (chopped)1 cup
Sour Cream1 cup
Ketchup1 cup
Pickle Relish340 g
Ground Beef340 g
Ground Pork3 cup
Plain Breadcrumbs3 tbsps
Parsley (finely chopped fresh)1 tbsp
Paprika (a scant palmful)1 tbsp
Coarse Black Pepper1.5 tsps
Ground Allspice (half a palmful)1 tsp
Cayenne Pepper1 large
Egg (beaten)1.25 cups
Pearled Barley4 tbsps
ButterDirections:
1
For the meatballs: Preheat the oven to 450 degrees F
2
In a mixing bowl, combine the beef and pork
3
Then add the breadcrumbs, parsley, coriander, garlic, paprika, black pepper, allspice, cayenne and egg
4
Sprinkle with salt
5
Form into 1 1/2-inch meatballs and arrange on a baking sheet
6
Spray with olive oil and bake to lightly brown, 10 to 12 minutes
7
For the casserole: Bring a medium pot of water to a boil, salt the water and cook the barley to tender, about 20 minutes
8
Drain
9
Meanwhile, melt the butter over medium heat
10
Add the onions and season with salt and pepper
11
Cook until golden in color and sweet, stirring frequently, 15 to 20 minutes
12
In a casserole, combine the barley, onions and sauerkraut
13
Top with the Swiss cheese and arrange the meatballs in the casserole
14
Cool and cover for a make-ahead meal
15
Combine the sour cream with the ketchup and relish
16
Season with salt and pepper and store in a plastic food storage bag
17
Bring the casserole to room temp
18
Preheat the oven to 350 degrees F and bake until the cheese is melted and the casserole is hot throughout
19
Cut the corner of the baggie, drizzle the dressing over the casserole and serve