Reuben Style Casserole with Pastrami Meatballs, Sauerkraut and Barley

Total Time:
2 hr 30 min
Prep:
1 hr 15 min
Cook:
1 hr 15 min

Yield:
6 servings
Level:
Easy

Ingredients
  • Meatballs:
  • 12 ounces ground beef
  • 12 ounces ground pork
  • About 3/4 cup plain breadcrumbs
  • 2 to 3 tablespoons finely chopped fresh parsley
  • 1 tablespoon ground coriander, a scant palmful
  • 1 tablespoon granulated garlic, a scant palmful
  • 1 tablespoon paprika, a scant palmful
  • 1 tablespoon coarse black pepper
  • 1 1/2 teaspoons ground allspice, half a palmful,
  • About 1/2 teaspoon cayenne pepper or ground red pepper
  • 1 large egg, beaten
  • Kosher salt
  • Olive oil spray
  • Casserole:
  • Kosher salt
  • 1 1/4 cups pearled barley
  • 4 tablespoons butter
  • 2 large onions, chopped
  • Ground black pepper
  • 1 pound sauerkraut, rinsed and drained
  • 2 cups grated Swiss cheese (about a 12-ounce brick)
  • 1 cup sour cream
  • 1/3 cup ketchup
  • 1/4 cup pickle relish
Directions
  • For the meatballs: Preheat the oven to 450 degrees F. In a mixing bowl, combine the beef and pork. Then add the breadcrumbs, parsley, coriander, garlic, paprika, black pepper, allspice, cayenne and egg. Sprinkle with salt. Form into 1 1/2-inch meatballs and arrange on a baking sheet. Spray with olive oil and bake to lightly brown, 10 to 12 minutes.

  • For the casserole: Bring a medium pot of water to a boil, salt the water and cook the barley to tender, about 20 minutes. Drain.

  • Meanwhile, melt the butter over medium heat. Add the onions and season with salt and pepper. Cook until golden in color and sweet, stirring frequently, 15 to 20 minutes.

  • In a casserole, combine the barley, onions and sauerkraut. Top with the Swiss cheese and arrange the meatballs in the casserole. Cool and cover for a make-ahead meal.

  • Combine the sour cream with the ketchup and relish. Season with salt and pepper and store in a plastic food storage bag.

  • Bring the casserole to room temp. Preheat the oven to 350 degrees F and bake until the cheese is melted and the casserole is hot throughout. Cut the corner of the baggie, drizzle the dressing over the casserole and serve.


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