MEATBALL & RUEBEN CASSEROLE
3/4 pound ground beef 3/4 pound ground pork, Kosher salt,1 tablespoon coriander, a scant palmful, 1 tablespoon paprika, a scant palmful 1 tablespoon granulated garlic, a palmful 1 tablespoon coarse black pepper 1 1/2 teaspoons allspice, half a palmful About 1/2 teaspoon cayenne pepper or ground red pepper, 1 large egg, beaten About 3/4 cup crushed pork rinds 2 to 3 tablespoons parsley, finely chopped 4 tablespoons butter, 2 large onions, chopped 1 pound sauerkraut, rinsed and drained 2 cups Swiss cheese, grated, about a 3/4 pound brick. 1 cup sour cream 1/3 cup Heinz low sugar ketchup, 1/4 cup finely chopped dill pickles. PREPARATION Preheat oven to 450F. In a mixing bowl, combine beef and pork with Kosher salt, spices, egg, pork rinds and parsley. Roll and arrange 2-inch meatballs on baking sheet that has been sprayed with cooking spray. Bake to lightly brown 10-12 minutes then remove. . Meanwhile, melt butter over medium heat. Add onions, season with salt and pepper, and cook to golden in color and sweet, 15-20 minutes, stirring frequently. In a casserole, combine onions and sauerkraut. Top with Swiss cheese and arrange meatballs in casserole. Cool and cover for make-ahead meal. Combine sour cream with sugr free or Heinz low sugar ketchup, finely chopped dill pickles, salt and pepper, and store in a plastic food storage bag. Bring casserole to room temp. Bake at 350F until cheese is melted and casserole is hot through. Cut corner of baggie and drizzle dressing over casserole then serve.
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adapted from a recipe by Rachael Ray
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