Reuben Meatball Sliders

• 2 pounds ground beef, chuck preferred
• 1 cup shredded Swiss
• 1/2 cup toasted rye bread, processed into fine breadcrumbs
• 1 teaspoon caraway seeds
• 1 teaspoon salt
• 1/2 teaspoon crushed black pepper
• 2 large eggs
• 1/2 cup parsley leaves, chopped
• 1 tablespoon vegetable oil
• 2 cups sauerkraut, drained
• 1 cup 1000 island dressing
• 12 slider buns, buttered and griddled

1. Preheat the oven to 400 degrees F.
2. Mix the beef, cheese, breadcrumbs, caraway seeds, salt, pepper, eggs and parsley in a bowl until uniform but not overworked.
3. Scoop out a 1/4 cup of the mix and roll into a ball.
4. Repeat to use all of the meat.
5. Heat a cast-iron skillet over medium heat add the oil.
6. Fry the first side of the meatballs, in batches if necessary, until golden and crusty, 7 to 8 minutes.
7. Flip and place in the oven to finish cooking, until no longer pink in the middle, 10 to 15 more minutes.
8. Sandwich Build: Heat the kraut in a small saucepot and mix in the 1000 island.
9. Place a meatball on the bottom slider bun, top with the kraut/sauce mixture, top and skewer.
10. Enjoy with all your closest and most respected friends.

ground beef, swiss, toasted rye bread, caraway seeds, salt, black pepper, eggs, parsley, vegetable oil, sauerkraut, buns

Taken from www.foodnetwork.com/recipes/jeff-mauro/reuben-meatball-sliders-recipe.html (may not work)