Oh, the Reuben sandwich. Although these meatballs are void of the rye bread and ooey-gooey Swiss cheese, this meatball will hopefully quench that craving for the deli delight. Corned beef and sauerkraut are mixed directly in the ground beef. Caraway seeds are added to hit that “rye bread” flavor. And the Russian Dressing pulls it all together!
• Hands-On Time: 15 minutes
• Cook Time: 11 minutes
Yields 24 meatballs
Russian Dressing
1/2 cup mayonnaise
2 tablespoons paleo ketchup
1 small shallot, peeled and minced
1 tablespoon lemon juice
1 teaspoon prepared horseradish
1/2 teaspoon smoked paprika
1/4 teaspoon sea salt
Meatballs
1 pound ground beef
1/2 pound finely chopped corned beef
1/2 cup finely chopped sauerkraut, drained (plus extra for garnish if desired)
1/4 cup almond meal
2 tablespoons German mustard
1 tablespoon caraway seeds
1 large egg
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons avocado oil
1 cup water
1 In a small bowl, combine Russian Dressing ingredients and refrigerate covered until ready to use.
2 In a medium bowl, combine ground beef, corned beef, sauerkraut, almond meal, mustard, caraway seeds, egg, salt, and pepper. Form into 24 golf ball–sized meatballs. Set aside.
3 Press the Sauté button on the Instant Pot® and heat 1 tablespoon of the oil. Place half the meatballs around the edges of the pot and sear on all sides, for a total of about 4 minutes. Remove the first batch and set aside. Add remaining oil and meatballs and sear 4 minutes. Remove meatballs.
4 Discard extra juice and oil from the Instant Pot®.
5 Add water to the Instant Pot® and insert steamer basket. Place meatballs evenly on steamer basket. Lock lid. Press the Manual or Pressure Cook button and adjust time to 3 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid.
6 Transfer meatballs to a tray and serve with Russian Dressing on the side. Garnish with extra sauerkraut if desired.