I’m not going to lie, I’ve never really been a corned beef hash kinda gal. I’ve tried Reuben sandwiches over the years, and every year when St. Patty’s Day rolls around, I give it one more chance, just for traditions sake (but, I’m not even Irish, so who am I kidding?!?).
Maybe it’s the actual meat, or the fact that I don’t care for Sauerkraut (that’s probably it), but, it just isn’t for me.
Or so I thought.
Until a few years ago, at our family’s annual Oktoberfest feast, where my mom served up the most delicious fried balls, filled with onions, parsley, ham…..and, corned beef and sauerkraut.
Imagine my surprise when I found this out!
Because after that first bite, I felt like I was in Heaven. Or, what I think Heaven will be like.
And I couldn’t stop eating them.
But, there’s no way I could find these little fried balls so delicious! Not knowing that they’re filled with two foods I don’t enjoy, sauerkraut and corned beef!
They’re now a favorite of mine, and I request them every Oktoberfest and I also make them every St. Patty’s Day weekend.
With St Patty’s day just around the corner, as always, I’m going to give the good old Reuben sandwich another shot, but, perhaps, if you’re like me, and it just isn’t your thing, then maybe give these Reuben balls a chance!
Of, if you love a Reuben Sandwich, let me know! My mom has a great recipe for one that I’d be happy to send you (she used to serve it during her catering days!). 🙂
1 onion, finely diced
3 tbsp unsalted butter
6 oz. cooked ham, finely chopped
6 oz. cooked corned beef, finely chopped
1 garlic clove diced with one of the meats
2 ½ cups plus 6 tbsp. all-purpose flour, divided
2 cups sauerkraut, drained and finely chopped (measure first-then dice in the food processor with the metal blade)
1 tsp. dried parsley
½ cup beef broth, hot
1 large egg
2 cups milk
4 cups fine dry bread crumbs (use Panko)
Coconut oil REFINED for deep-frying the sauerkraut balls
In a 15-inch cast iron skillet, cook the onion in the butter over low heat, stirring, until it is softened. Stir in the ham, the corned beef, and the garlic, and cook the mixture, stirring for 1 minute. Stir in 6 tablespoons of the flour and cook the mixture over moderate heat, stirring, for 3 minutes. Stir in the sauerkraut, the parsley, and the broth and cook the mixture, stirring, for 3 minutes, or until it is thickened and paste-like.
Spread the mixture on a platter and chill it for 3 hours, or until it is cold.
In a bowl, whisk together the egg, the milk, and the remaining 2 ½ cups flour. Shape the sauerkraut mixture into balls (1tbsp-use the PC small scoop) Dip the balls in the egg mixture and roll them in the bread crumbs.
In a 15-inch cast iron skillet, heat 2 inches of the oil hot. Fry the balls in batches for 2 to 3 minutes, or until they are golden brown, and transfer them to paper towels to drain.
Yield: About 100 balls using a double recipe
If you double the recipe ~ you only need 1 batch of milk, egg, flour.
Make day before, refrigerate, and reheat at 250°F. on rack.
Serve with a Host Mustard Sauce: H
Blend 1/3 cup dry mustard with enough liquid, (water, white wine or beer) until you get the consistency that you desire. Let stand at least 15 minutes to allow the flavor to develop or overnight.