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The Meatball Shop’s Reuben Balls: A Culinary Homage to the Classic Deli Sandwich

The first time I tasted a Reuben sandwich, I was standing in a bustling New York City deli, the air thick with the aroma of rye bread and simmering corned beef. The tangy sauerkraut, the creamy Thousand Island dressing, the melty Swiss – it was a symphony of flavors that danced on my tongue. Decades later, that experience still resonates, and when I stumbled upon The Meatball Shop’s Reuben Balls recipe, it was like finding a long-lost culinary friend. These aren’t just meatballs; they’re a playful, bite-sized homage to that iconic sandwich, a delicious reminder of the simple joys of good food and shared experiences.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Servings: Varies based on meatball size
Yield: Approximately 30 (1.5-inch) meatballs
Dietary Type: Not Gluten-Free or Dairy-Free

Ingredients

1 cup mayonnaise
1/3 cup ketchup
1/3 cup sweet pickle (Gherkin, chopped)
1/3 cup whole milk
2 teaspoons salt
2 teaspoons caraway seeds
1 lb corned beef, finely diced
1 lb ground pork
1/4 cup sauerkraut (chopped, squeezed to remove as much liquid as possible)
3/4 lb swiss cheese (grated with a large box grater)
1 teaspoon salt
1 teaspoon caraway seed
2 slices rye bread (finely diced)
5 eggs
2 tablespoons olive oil

Equipment Needed

Large Mixing Bowl
Large Box Grater
9×13 inch Baking Dish
Measuring Cups and Spoons
Your Hands (for mixing and rolling)

Instructions

Preheat your oven to 450°F (232°C). This high heat is crucial for achieving a nice crust on the meatballs while keeping them juicy inside.
In a large mixing bowl, combine all the ingredients EXCEPT the olive oil. This includes the mayonnaise, ketchup, chopped sweet pickle, whole milk, 2 teaspoons of salt, 2 teaspoons of caraway seeds, finely diced corned beef, ground pork, squeezed and chopped sauerkraut, grated Swiss cheese, 1 teaspoon of salt, 1 teaspoon of caraway seed, finely diced rye bread, and eggs.
Mix the ingredients by hand until thoroughly blended. Don’t overmix, as this can make the meatballs tough. You want everything to be evenly distributed, but still have some texture. The mixture should be cohesive enough to form meatballs.
Drizzle the olive oil into a large baking dish (9 by 13 inches), coating the entire surface evenly. Use your hand to spread the oil ensuring every nook and cranny is covered. This will prevent the meatballs from sticking and help them brown beautifully.
Roll the mixture into round 1½-inch meatballs, making sure to pack the meat firmly. This helps them hold their shape during cooking. Aim for uniform size for even cooking.
Place the meatballs into the oiled baking dish so they are lined up evenly in rows and each is touching its four neighbors in the grid. This arrangement allows them to steam each other slightly, resulting in tender interiors while still browning on top.
Roast the meatballs in the preheated oven until they are firm and cooked through, about 22 minutes. The internal temperature should reach 160°F (71°C). You can use a meat thermometer to check. Look for a golden-brown crust on the outside.
Allow the meatballs to cool for 5 minutes before removing them from the tray. This allows them to firm up slightly, making them easier to handle.
Serve with Thousand Island dressing.

Expert Tips & Tricks

Don’t skip squeezing the sauerkraut! Excess moisture will make the meatballs soggy. Squeeze it well with paper towels.
For an even richer flavor, try using a blend of ground pork and ground veal.
Grate the Swiss cheese just before adding it to the mixture. Pre-shredded cheese often contains cellulose, which can affect the texture.
If the meatball mixture seems too wet, add a little more diced rye bread to absorb excess moisture. If it seems too dry, add a splash more milk.
You can prepare the meatball mixture ahead of time and store it in the refrigerator for up to 24 hours before rolling and baking.
If you don’t have a 9×13 inch baking dish, you can use a large sheet pan. Just make sure the meatballs are close together.
For a deeper caraway flavor, lightly toast the caraway seeds in a dry skillet before adding them to the mixture.

Serving & Storage Suggestions

Serve the Reuben Balls immediately while they’re still warm and juicy. They’re delicious as an appetizer, a snack, or even as a main course served over egg noodles.

Leftover Reuben Balls can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a skillet over low heat or in a microwave. You can also reheat them in a 350°F (175°C) oven for about 10-15 minutes.

For longer storage, freeze the cooked meatballs in a single layer on a baking sheet until solid, then transfer them to a freezer bag. They can be frozen for up to 2 months. Thaw them in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving (estimated)	% Daily Value (estimated)
Calories	250 kcal	13%
Total Fat	18g	28%
Saturated Fat	8g	40%
Cholesterol	80mg	27%
Sodium	700mg	30%
Total Carbohydrate	7g	2%
Dietary Fiber	1g	4%
Sugars	3g	N/A
Protein	15g	30%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Use gluten-free rye bread or a gluten-free breadcrumb substitute.
Dairy-Free: Substitute the Swiss cheese with a dairy-free cheese alternative, though the flavor profile will change significantly. You can also try nutritional yeast for a cheesy umami flavor. Use dairy-free milk.
Spicy Reuben Balls: Add a pinch of red pepper flakes to the meatball mixture for a kick.
Turkey Reuben Balls: Substitute the ground pork with ground turkey for a leaner option.
Vegetarian Option: While not a Reuben ball anymore, you could adapt this concept with a base of lentils and mushrooms, seasoned with smoked paprika and other Reuben-esque flavors.
Sauerkraut Variations: Experiment with different types of sauerkraut, such as Bavarian sauerkraut or kimchi sauerkraut, for a unique flavor twist.

FAQs (Frequently Asked Questions)

Q: Can I use pre-shredded Swiss cheese?
A: While you can, grating your own cheese is highly recommended for better texture and flavor, as pre-shredded cheese often contains cellulose which can prevent it from melting smoothly.

Q: What can I use if I don’t have sweet pickle (gherkin)?
A: Dill pickle or even a sweet relish can be used as a substitute, though it will slightly alter the final flavor profile.

Q: Can I freeze the uncooked meatball mixture?
A: Yes, you can freeze the uncooked meatball mixture. Thaw it completely in the refrigerator before rolling and baking.

Q: How can I prevent the meatballs from sticking to the baking dish?
A: Ensure that the baking dish is thoroughly oiled with olive oil. You can also use parchment paper as an added precaution.

Q: What’s the best way to reheat these meatballs?
A: The best way to reheat them is gently in a skillet over low heat with a little water or broth to prevent them from drying out. Alternatively, you can reheat them in a 350°F (175°C) oven for about 10-15 minutes.

Final Thoughts

The Meatball Shop’s Reuben Balls are more than just a recipe; they’re a celebration of flavor and a testament to the versatility of simple ingredients. They bring the iconic taste of a Reuben sandwich into a fun, easy-to-eat format that’s perfect for any occasion. So, gather your ingredients, preheat your oven, and prepare to be transported to deli heaven. Don’t be afraid to experiment with variations and make this recipe your own. And most importantly, share your culinary creations with friends and family – the best part of any delicious meal is the company you keep. Enjoy!

The Meatball Shop’s Reuben Balls Recipe Recipe