Chef Ryan Scott's Reuben Chicken Meatball Sandwich
Serve with Sweet and Sour Red Cabbage with Crispy Pancetta.
- For the Meatballs:
- 1/4 cup Olive oil
- 1 pound Chicken, ground
- 1/2 pound Pastrami, ground
- 1/2 pound Corned Beef, ground
- 1 cup Sauerkraut, roughly chopped and squeeze out as much liquid as possible
- 3 eggs
- 1/2 pound Swiss cheese, grated
- 1 cup Rye breadcrumbs, fine
- 1 tablespoon Kosher Salt
- 2 teaspoons Caraway seeds, toasted
- 1 tablespoon Sugar
Yields: 48 meatballs
Preheat oven to 450°F degrees.
Drizzle olive oil on a 2” baking sheet. Coat entire surface. Set aside.
Combine the chicken, pastrami, corned beef, sauerkraut, eggs, Swiss cheese, bread crumbs, caraway seeds, salt and sugar. Mix by hand until thoroughly incorporated.
Roll the mixture into gold ball size meatballs (about 1 ounce), making sure to pack the meat firmly. Place the balls on the prepared baking sheet.
Line them up snugly and in even rows to form a grid. The meatballs should be touching one another.
Roast for 20 minutes, or until the meatballs are firm and cooked through, 165°F.
Allow the meatballs to cool for 15 minutes in the pan before storing.
The meatballs can be frozen at this point.
Use mini rye bread or mini rye bread rolls.
Slices of Swiss cheese
Sweet and Sour Red Cabbage with Crispy Pancetta
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