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1
For the meatballs: Preheat the oven to 450 degrees F. In a mixing bowl, combine the beef and pork.
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2
Then add the breadcrumbs, parsley, coriander, garlic, paprika, black pepper, allspice, cayenne and egg.
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3
Sprinkle with salt.
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4
Form into 1 1/2-inch meatballs and arrange on a baking sheet.
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5
Spray with olive oil and bake to lightly brown, 10 to 12 minutes.
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6
For the casserole: Bring a medium pot of water to a boil, salt the water and cook the barley to tender, about 20 minutes.
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7
Drain.
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8
Meanwhile, melt the butter over medium heat.
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9
Add the onions and season with salt and pepper.
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10
Cook until golden in color and sweet, stirring frequently, 15 to 20 minutes.
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11
In a casserole, combine the barley, onions and sauerkraut.
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12
Top with the Swiss cheese and arrange the meatballs in the casserole.
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13
Cool and cover for a make-ahead meal.
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14
Combine the sour cream with the ketchup and relish.
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15
Season with salt and pepper and store in a plastic food storage bag.
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16
Bring the casserole to room temp.
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17
Preheat the oven to 350 degrees F and bake until the cheese is melted and the casserole is hot throughout.
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18
Cut the corner of the baggie, drizzle the dressing over the casserole and serve.
