Reuben Balls

1. 1

   Preheat the oven to 450F.

2. 2

   Drizzle the olive oil into a 9 x 13-inch baking dish and use your hand to evenly coat the entire surface.

3. 3

   Set aside.

4. 4

   Combine the corned beef, ground pork, sauerkraut, eggs, Swiss cheese, bread, salt, and caraway seeds in a large mixing bowl and mix by hand until thoroughly incorporated.

5. 5

   Roll the mixture into round, golf ballsize meatballs (about 1 1/2 inches), making sure to pack the meat firmly.

6. 6

   Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid.

7. 7

   The meatballs should be touching one another.

8. 8

   Roast for 20 minutes, or until the meatballs are firm and cooked through.

9. 9

   A meat thermometer inserted into the center of a meatball should read 165F.

10. 10

    Allow the meatballs to cool for 5 minutes in the baking dish before serving.

No additional tips available.