Sunday, February 17, 2013

Beer-Braised Reuben Meatball Hoagies

There are favorite sandwiches all over this great country of ours...a Primanti's sandwich here in Pittsburgh, a Polish Boy in Cleveland.  Baltimore? The venerable crabcake sandwich. But there is one that sandwich that goes by different names all over the U.S.  What is it? Well, that depends.

Whether you call it a hoagie (Pittsburgh), sub (Baltimore), grinder (Boston) or a hero, the big, long sandwich on an enormous bun is one of America's favorite casual meals. 

Another favorite sandwich is a Reuben, so why not make it a best-of-both Reuben meatball hoagie? Why not indeed.

In quest of a union of the two esteemed sandwiches, I put together a mixture of canned corned beef (Why canned? It crumbled and combined SO well with the other ingredients!), ground pork, egg, panko, shredded Swiss, chopped Bavarian sauerkraut, mustard and other goodies. The result? The meatballs turned out light, tender and jam packed with Reuben-y goodness. A chunky topping of more sauerkraut, onion, butter and beer complemented the sandwich to perfection.

What an ideal make-ahead meal for the middle of the week! Heat them up and pile them on crusty buns. If you're lucky enough to find rye rolls, even better! Accompanied by a crisp and crunchy Kosher dill pickles, Beer-Braised Reuben Meatball Hoagies make a hearty meal in these cold winter months.  

Some very lucky guests would enjoy these at a weekend get-together, too.  In fact, I'm going to tuck this one away to pull out for Steelers tailgates next year! Is it too early to say, Go Steelers?!

Beer-Braised Reuben Meatball Hoagies

Makes 24 meatballs or 8 sandwiches

  • 1 can corned beef brisket, canned, crumbled with your fingers or mashed with a fork
  • 1 pound ground pork
  • 2 tablespoons stoneground mustard
  • 1 egg
  • 1 14 oz. can Bavarian (with caraway seeds) sauerkraut, 1/2 c. removed & chopped, the rest of the can reserved  (if you don't like caraway seeds, use regular sauerkraut)
  • 1/2 cup panko breadcrumbs, gluten-free if you want to make this GF
  • 1/2 teaspoon caraway seeds, crushed (optional)
  • 1 cup Swiss cheese, shredded - preshredded is just fine
  • 1/2 teaspoon freshly ground black pepper

  • 2 tablespoons butter, melted in a skillet
  • 1 medium red onion, sliced
  • sauerkraut, what's remaining in the can above
  • 1 cup beer, gluten-free to make this GF
  • 1/2 teaspoon caraway seeds, crushed (optional)
  • 1 tablespoon cornstarch

  • 8 hoagie rolls, sliced - gluten-free to make this GF
  • Swiss cheese, shredded, extra for the tops

Preheat oven to 400 degrees.

Lightly mix the ingredients from corned beef through black pepper. Form into approximately 2" balls and set on a baking sheet covered with parchment paper or a Silpat. Bake 25 minutes, turn and bake another 10 minutes. Remove from oven and spoon into a large casserole dish.

While the meatballs are baking, melt butter in a large skillet. Add onion and cook until wilted. Add the rest of the can of sauerkraut, 1/2 t. caraway seeds and the beer. Quickly whisk in the cornstarch until smooth. Bring to a boil, reduce heat and simmer for 5 minutes until thick.

Pour the sauerkraut/beer mixture over the meatballs in the casserole dish. Serve on hoagie (or sub or get the picture) rolls with a little shredded Swiss on top.

NOTE: If you don't like caraway seeds, leave them out!

NOTE 2: Wish I'd thought of this before....these would be great for a cocktail party on little slider rolls!

Print this post

No comments: