Reuben Meatball Sliders
These sliders put a fresh spin on the classic Reuben by using Prairie Legacy Grass-Fed Beef, which is leaner than conventional beef yet rich in flavor. If you’re used to traditional beef meatballs, our grass-fed beef brings a subtle depth that pairs beautifully with the tang of sauerkraut, the warmth of caraway, and the creamy melt of Swiss cheese.
Each meatball is infused with the bold flavors of a Reuben sandwich while staying juicy and tender, thanks to sauerkraut and cheese mixed right in. Toasted marble rye breadcrumbs help bind everything together, delivering that signature rye taste. Baked to perfection and served on slider buns with melty Swiss and a drizzle of Thousand Island dressing, these sliders are easy to prep, easy to serve, and impossible to resist; perfect for family dinners, entertaining guests, or shaking up your usual menu.
Reuben Meatball Sliders
Ingredients
For Meatballs:
- 32 oz Prairie Legacy Grass-fed Beef
- 1 tablespoon coriander
- 1/2 tablespoon caraway seeds
- 1 tablespoon Worcestershire Sauce
- 1/2 cup Swiss cheese - shredded
- 1/2 cup sauerkraut
- 4 slices marble rye bread - toasted & crumbled
- 2 eggs
For Serving:
- slider buns
- sauerkraut
- Swiss cheese slices
- thousand island dressing
Instructions
- Preheat the oven to 375°F. Toast the marble rye bread slices in the oven until crispy, about 5–8 minutes. Once toasted, pulse the bread in a food processor until it becomes fine breadcrumbs. Set aside and leave the oven on.
- In a large bowl, mix the ground beef, coriander, caraway seeds, Worcestershire sauce, shredded Swiss cheese, sauerkraut, breadcrumbs, and eggs until fully combined.
- Lightly grease a baking sheet with cooking oil. Roll the mixture into meatballs about 2–3 inches wide (they'll shrink a bit while cooking). Place them evenly spaced on the baking sheet.
- Bake for 20–25 minutes, flipping halfway through, until the meatballs are browned and cooked through.
- Toast the slider buns. Assemble each slider with 1–2 meatballs, a bit of sauerkraut, a quarter slice of Swiss cheese, and a spoonful of Thousand Island dressing. Serve warm and enjoy!
