 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
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! Ingredients:
2 cans corned beef |
8oz cream cheese, softened |
1 rounded t german mustard(or any hearty, flavorful mustard) |
8oz dill havarti cheese, shredded |
2 cups fresh, jarred or bagged saurkraut(i wouldn't recommend canned), very, very well drained |
about 2 1/2 cups rye cracker crumbs(i used a product called crisp bread: please see my photo under the main) |
olive oil to spritz, optional |
1000 island dressing for dipping: i used this one! 1000 island dressing |
Directions:
1. Combine corned beef, cream cheese, mustard, havarti, saurkraut and about 1/2 cup of the rye crumbs in large bowl.(I used my hands!:)
2. Form mixture into walnut sized balls and roll in remaining rye crumbs.
3. Place on baking sheet and spritz lightly with olive oil, if desired.
4. Bake at 350 for about 10 minutes, until just warmed through and lightly browning.
5. Remove and let cool briefly before serving.
6. Serve with 1000 Island to dip
|
|