Reuben Style Casserole with Pastrami Meatballs, Sauerkraut and Barley - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 12 ounces ground beef
- 12 ounces ground pork
- About 3/4 cup plain breadcrumbs
- 2 to 3 tablespoons finely chopped fresh parsley
- 1 tablespoon ground coriander, a scant palmful
- 1 tablespoon granulated garlic, a scant palmful
- 1 tablespoon paprika, a scant palmful
- 1 tablespoon coarse black pepper
- 1 1/2 teaspoons ground allspice, half a palmful,
- About 1/2 teaspoon cayenne pepper or ground red pepper
- 1 large egg, beaten
- Kosher salt
- Olive oil spray
Instructions
- For the meatballs: Preheat the oven to 450 degrees F. In a mixing bowl, combine the beef and pork. Then add the breadcrumbs, parsley, coriander, garlic, paprika, black pepper, allspice, cayenne and egg. Sprinkle with salt. Form into 1 1/2-inch meatballs and arrange on a baking sheet. Spray with olive oil and bake to lightly brown, 10 to 12 minutes.
- For the casserole: Bring a medium pot of water to a boil, salt the water and cook the barley to tender, about 20 minutes. Drain.
- Meanwhile, melt the butter over medium heat. Add the onions and season with salt and pepper. Cook until golden in color and sweet, stirring frequently, 15 to 20 minutes.
- In a casserole, combine the barley, onions and sauerkraut. Top with the Swiss cheese and arrange the meatballs in the casserole. Cool and cover for a make-ahead meal.
- Combine the sour cream with the ketchup and relish. Season with salt and pepper and store in a plastic food storage bag.
- Bring the casserole to room temp. Preheat the oven to 350 degrees F and bake until the cheese is melted and the casserole is hot throughout. Cut the corner of the baggie, drizzle the dressing over the casserole and serve.
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