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St. Patrick’s Day Appetizer “Reuben Meatballs”

Reuben Meatballs with Homemade Thousand Island Dressing!

I came up with a twist on traditional corned beef and cabbage last week while trying to sleep. My wife was not too happy when I woke her up after she had just fallen asleep, to tell her about it. I have to learn to type my thoughts into my phone in these waking moments. Luckily she loved the final product.

I tried this dish out with our card group. I typically use this event to try out new recipes. This new appetizer didn’t last past the first 30 minutes. I will take this as a good sign.

I have made this recipe many times and cooked the meatballs two different ways: baked and sautéed. Both worked equally well, but I prefer baking them in mini muffins pans or on a cookie sheet lined with parchment paper. Turn after 10 minutes to give meatballs a crispy coating, with less fat. You can saute for extra crispness if you would like. Serve with Homemade Thousand Island Dressing.

I hope this recipe gives you the Luck of the Irish.

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Print Reuben Meatballs Prep Time 20 mins Cook Time 25 mins Total Time 45 mins Get your green on for St. Patrick's Day with these Reuben Meatballs! Course: Appetizer Cuisine: American, Irish Servings : 48 Author : Quinn Caudill Ingredients 3 slices bacon

4 cups finely shredded cabbage, (You could use packaged slaw cabbage)

1 yellow onion

1 clove garlic, minced

1 tbsp. Thyme

1 tsp. caraway seeds

1 tsp. salt

1/2 tsp. white pepper

1 lb. minced corned beef, (I prefer fresh cooked but you can use deli corned beef)

3 eggs, lightly beaten

4 slices rye bread for breadcrumbs.

1 cup finely shredded Swiss cheese

1 tsp. olive oil

Cooking Spray Thousand Island Dressing 1 cup mayonnaise

1/2 cup ketchup

1/3 cup sweet pickle relish

1 tsp. horseradish

pinch of salt and pepper to taste Instructions Preheat oven to 400°F Cook corned beef according to package directions and cool. (You can also use corned beef from the deli.) Cook bacon in large pan until crisp. Remove bacon and finely chop, set aside. Do not drain bacon grease. In food processor shred cabbage. Combine cabbage, onion, garlic, bacon, Thyme, caraway, salt and pepper to the pan and saute for about ten minutes on medium heat until vegetables have softened. Remove mixture from pan and cool completely. Use a food processor to finely chop corned beef. If bread slices are not stale, lightly toast or dry out bread in 200°F oven for ten minutes. In a food processor, pulse bread into fine crumbs. Combine with corned beef, Swiss cheese, and eggs in a large bowl. Add vegetables to corned beef and combine. Use melon baller or teaspoon to form 1 inch meatballs and place on a parchment paper covered baking sheet. Chill until ready to cook. Can be made a day ahead. To cook, bake in mini muffins pans lightly coated with cooking spray or on a cookie sheet lined with parchment paper. Turn meatballs after 10 minutes. Thousand Island Dressing Combine all ingredients and chill until ready to serve. Recipe Notes First published by Quinn Caudill for Dadwhats4dinner.com © March 2015.

Updated February 2016.

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Check out my other St Patrick’s Day recipe’s!

Crock Pot Irish Bread Pudding