Ingredients

500g corned beef, finely diced

500g ground pork

250g chopped sauerkraut (squeezed to remove as much liquid as possible)

450g gruyere cheese, grated

75g rye bread, finely diced

1 large egg

5g salt

1 teaspoon caraway seeds

Preparation

  1. Beat the egg together with the salt and caraway seeds. Combine with all other ingredients in a large mixing bowl and mix by hand until thoroughly blended.
  2. Roll the mixture into round 2oz meatballs, making sure to pack the meat firmly.
  3. Place meatballs on to the baking tray so they are lined up evenly in rows and each is touching its four neighbours in the grid.
  4. Cook meatballs in a preheated oven, gas mark 4 until firm and cooked through, about 15-20 minutes.
  5. Allow meatballs to cool for 5 minutes before removing from the tray.
  6. Serve with Thousand Island dressing, and enjoy!