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.
Ingredients
- 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 , for serving
- Finely chopped purple cabbage, for garnish
How to Make It
- Preheat the oven to 425°F.
- 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.
- 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.
- Shape the meat mixture into 2-inch balls and place on a rimmed baking sheet. Bake for 30 minutes, or until cooked through.
- 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.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 303 kcal Calories from Fat: 198 kcal |
|
% Daily Value*
|
| Total Fat 22 g 63% |
Trans Fat 0.0 g |
carbohydrates 2 g 2% |
Dietary Fiber 0.3 g 1% |
Protein 26 g 52% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |