Reuben Style Casserole with Pastrami Meatballs, Sauerkraut and Barley
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 901
- Total Fat
- 54
- Saturated Fat
- 27
- Carbohydrates
- 65
- Dietary Fiber
- 12
- Sugar
- 12
- Protein
- 41
- Cholesterol
- 193
- Sodium
- 993
- Total: 1 hr 35 min
- Active: 1 hr 15 min
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.