Reuben Meatball Canapés
These canapés transform the classic Reuben sandwich into a delightful, bite-sized appetizer. Tender meatballs, made from a flavorful mix of ground beef and finely chopped corned beef, are served on toasted, cheesy cocktail rye, topped with a dollop of tangy sauerkraut, a drizzle of rich Thousand Island dressing, and a pickle chip, offering the perfect balance of salty, savory, and tangy flavors in a small bite.
SERVINGS
24
PREP TIME
20 Min
COOK TIME
15 Min
Ingredients
1 package (12 oz.) cocktail rye or pumpernickel bread (or regular rye bread cut into 2 ½” x 2 ½ ” squares)
4 tablespoons butter, melted
1 pound corned beef, finely chopped
1 pound ground beef
1 teaspoon salt
1 teaspoon black pepper
2 eggs
1/2 cup bread crumbs
1 can (14.5 oz.) Libby's Crispy Sauerkraut, drained (divided)
1 package (8 oz.) sliced Swiss cheese, each slice cut into quarters
1/2 cup Thousand island dressing
1 jar dill pickle chips
24 long toothpicks
1 package (12 oz.) cocktail rye or pumpernickel bread (or regular rye bread cut into 2 ½” x 2 ½ ” squares)
4 tablespoons butter, melted
1 pound corned beef, finely chopped
1 pound ground beef
1 teaspoon salt
1 teaspoon black pepper
2 eggs
1/2 cup bread crumbs
1 can (14.5 oz.) Libby's Crispy Sauerkraut, drained (divided)
1 package (8 oz.) sliced Swiss cheese, each slice cut into quarters
1/2 cup Thousand island dressing
1 jar dill pickle chips
24 long toothpicks
Instructions
- Place 24 slices of cocktail rye on large baking sheet and brush with melted butter. Broil on high for 3 minutes. Remove sheet from oven and set aside to cool, leaving bread squares on sheet.
- Preheat oven 375°F.
- In large mixing bowl, add corned beef, ground beef, salt, pepper, eggs, bread crumbs, and 1 cup sauerkraut. Mix until combined. Form into 24 balls and place on baking sheet. Bake 15 minutes. Remove from oven and set aside. Leave oven on.
- Return sheet of toasted bread to work surface. Add two quarters of sliced Swiss on top of each bread slice. Add to oven and bake 2 minutes until cheese has melted slightly. Remove from oven and place cheese-top toasted onto serving tray.
- Layer on cheese: one meatball, a dollop of dressing, 1 tablespoon sauerkraut and 1 pickle chip. Secure with long toothpick. Repeat with all ingredients.
- Serve warm.
- Place 24 slices of cocktail rye on large baking sheet and brush with melted butter. Broil on high for 3 minutes. Remove sheet from oven and set aside to cool, leaving bread squares on sheet.
- Preheat oven 375°F.
- In large mixing bowl, add corned beef, ground beef, salt, pepper, eggs, bread crumbs, and 1 cup sauerkraut. Mix until combined. Form into 24 balls and place on baking sheet. Bake 15 minutes. Remove from oven and set aside. Leave oven on.
- Return sheet of toasted bread to work surface. Add two quarters of sliced Swiss on top of each bread slice. Add to oven and bake 2 minutes until cheese has melted slightly. Remove from oven and place cheese-top toasted onto serving tray.
- Layer on cheese: one meatball, a dollop of dressing, 1 tablespoon sauerkraut and 1 pickle chip. Secure with long toothpick. Repeat with all ingredients.
- Serve warm.
