Reuben-Style Casserole with Pastrami Meatballs, Sauerkraut and Barley

by Rachael Ray Show Staff 3:00 AM, February 22, 2013

Aired February 22, 2013

Serves 6

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 plain breadcrumbs
2 to 3 tablespoons parsley, finely chopped
Olive oil spray
1 1/4 cups pearled barley
4 tablespoons butter
2 large onions, chopped
1 pound sauerkraut, rinsed and drained
2 cups Swiss cheese, grated, about 3/4 pound brick
1 cup sour cream
1/3 cup ketchup
1/4 cup pickle relish




Preheat oven to 450F.



In a mixing bowl, combine beef and pork with Kosher salt, spices, egg, breadcrumbs and parsley. Roll and arrange 2-inch meatballs on baking sheet and spray with cooking spray. Bake to lightly brown 10-12 minutes then remove.



Bring a medium pot of water to boil, salt water and cook barley to tender, 20 minutes, drain.



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 barley, onions and sauerkraut. Top with Swiss cheese and arrange meatballs in casserole. Cool and cover for make-ahead meal.



Combine sour cream with ketchup, relish, 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.