prep time: 10 minutes (not including time to make the dressing) cook time: 35 minutes
•
yield: 8 servings
prep time: 10 minutes (not including time to make the dressing) cook time: 35 minutes
•
yield: 8 servings
Using a very hot oven results in meatballs that are crispy outside and tender inside. Adding a little water or other liquid to the meatball mixture helps bind the fat to the meatballs when cooking, which creates a moist cooked meatball. Here I’ve used a couple tablespoons of sauerkraut juice to add both moisture and flavor.
1 tablespoon coconut oil
¼ cup chopped onions
1 clove garlic, minced
1 teaspoon fine sea salt
1 pound corned beef, finely diced
1 pound ground pork
1¼ cups sauerkraut, finely chopped and excess moisture squeezed out
2 tablespoons sauerkraut juice
1 teaspoon caraway seeds
1 large egg
Sauerkraut, warmed, for serving
Dairy-Free Thousand Island Dressing ( see here ), for serving
Finely chopped purple cabbage, for garnish
1. Preheat the oven to 425°F.
2. Heat the oil in a skillet over medium heat. Add the onions and garlic and season them with the salt; cook until the onions are translucent, about 5 minutes. Transfer the onion mixture to a small bowl and set aside to cool.
3. Combine the corned beef, ground pork, sauerkraut, sauerkraut juice, caraway seeds, and egg in a large mixing bowl. When the onion mixture is no longer hot to the touch, add it to the bowl with the meat and work everything together with your hands.
4. Shape the meat mixture into 2-inch balls and place on a rimmed baking sheet. Bake for 30 minutes, or until cooked through.
5. Serve the meatballs on a bed of sauerkraut, drizzled with Thousand Island dressing and sprinkled with purple cabbage. This dish is best served fresh, but extras can be stored in an airtight container in the fridge for up to 5 days or frozen for up to a month.
