Reuballs
From keni 13 years ago
- 30 min to make
- Serves 6-12
At my boyfriend's request, I decided to create my own version of a bite sized Reuben inspired appetizer(neither of us had ever HAD Rueben balls but we all love the sandwich). Around here, a Reuben isn't a Reuben without a lil bit of good mustard, and a dill pickle on the side. Read more So, I incorporated those flavors into the recipe and they were a huge hit! See less
Ingredients
- 2 cans corned beef shopping list
- 8oz cream cheese, softened shopping list
- 1 rounded T German mustard(or any hearty, flavorful mustard) shopping list
- 8oz dill havarti cheese, shredded shopping list
- 2 cups fresh, jarred or bagged saurkraut(I wouldn't recommend canned), very, very well drained shopping list
- about 2 1/2 cups rye cracker crumbs(I used a product called crisp bread: please see my photo under the main) shopping list
- olive oil to spritz, optional shopping list
- 1000 Island Dressing for dipping: I used this one! 1000 Island Dressing shopping list
How to make it
- Combine corned beef, cream cheese, mustard, havarti, saurkraut and about 1/2 cup of the rye crumbs in large bowl.(I used my hands!:)
- Form mixture into walnut sized balls and roll in remaining rye crumbs.
- Place on baking sheet and spritz lightly with olive oil, if desired.
- Bake at 350 for about 10 minutes, until just warmed through and lightly browning.
- Remove and let cool briefly before serving.
- Serve with 1000 Island to dip
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