Reuben Meatballs

• 500g corned beef, finely diced
• 500g ground pork
• 250g chopped sauerkraut (squeezed to remove as much liquid as possible)
• 450g gruyere cheese, grated
• 75g rye bread, finely diced
• 1 large egg
• 5g salt
• 1 teaspoon caraway seeds

1. 1. Beat the egg together with the salt and caraway seeds. Combine with all other ingredients in a large mixing bowl and mix by hand until thoroughly blended.
2. 2. Roll the mixture into round 2oz meatballs, making sure to pack the meat firmly.
3. 3. Place meatballs on to the baking tray so they are lined up evenly in rows and each is touching its four neighbours in the grid.
4. 4. Cook meatballs in a preheated oven, gas mark 4 until firm and cooked through, about 15-20 minutes.
5. 5. Allow meatballs to cool for 5 minutes before removing from the tray.
6. 6. Serve with Thousand Island dressing, and enjoy!

gruyere cheese, rye bread, egg, salt, caraway seeds

Taken from www.epicurious.com/recipes/member/views/reuben-meatballs-50161054 (may not work)