Photo: Reuben Meatball Sliders Recipe
Ingredients
- 2 pounds ground beef, chuck preferred
- 1 cup shredded Swiss
- 1/2 cup toasted rye bread, processed into fine breadcrumbs
- 1 teaspoon caraway seeds
- 1 teaspoon salt
- 1/2 teaspoon crushed black pepper
- 2 large eggs
- 1/2 cup parsley leaves, chopped
- 1 tablespoon vegetable oil
- 2 cups sauerkraut, drained
- 1 cup 1000 island dressing
- 12 slider buns, buttered and griddled
Directions
Preheat the oven to 400 degrees F.
Mix the beef, cheese, breadcrumbs, caraway seeds, salt, pepper, eggs and parsley in a bowl until uniform but not overworked. Scoop out a 1/4 cup of the mix and roll into a ball. Repeat to use all of the meat.
Heat a cast-iron skillet over medium heat add the oil. Fry the first side of the meatballs, in batches if necessary, until golden and crusty, 7 to 8 minutes. Flip and place in the oven to finish cooking, until no longer pink in the middle, 10 to 15 more minutes.
Sandwich Build: Heat the kraut in a small saucepot and mix in the 1000 island. Place a meatball on the bottom slider bun, top with the kraut/sauce mixture, top and skewer. Enjoy with all your closest and most respected friends.
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By sstans_12726745
Albuquerque, 71
on March 21, 2012
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Wow! Seemed so simple, but was absolutely scrumptious! My husband raved and went back for a few more helpings. I think the textures were the best part-soft bun, then toasty inside and browned meatball, meaty & juicy core and saucy, zingy dressing with kraut.MMM!
By emilysarah07
Silver Spring, MD
on February 20, 2012
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These were simply splendid. I am always looking for new ways to use ground beef, and this is definitely a keeper! I made them as sliders and then again as a full-sized sandwiches for the family on rye hoagies. Both were absolutely delicious!
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