Ingredients
Scale
- 1 Tablespoon butter
- 1 cup finely chopped onion
- 2 – 3 cloves garlic, peeled & chopped
- 4 oz. Greek cream cheese (or Neufchatel)
- 1 cup shredded swiss cheese
- 1/4 cup rye bread crumbs or crushed rice chex
- 2 cups sauerkraut
- 12 oz. (about 2 cup) finely chopped corned beef
- More breadcrumbs or crushed rice chex
For dipping: Thousand island dressing (recipe coming soon …)
Instructions
- In a saute pan or frying pan, melt the butter over medium heat. Add the onion and garic and saute until the onion is soft and translucent. Stir in the cream cheese, swiss cheese and 1/4 cup crumbs. Stir until the cheeses melt and the crumbs are incorporated. Remove from heat.
- Meanwhile, spread the sauerkraut over clean kitchen towel(s), then roll up the towels and wring out all of the moisture you can over the sink.
- In a medium mixing bowl, stir together the cheesy mixture with the corned beef and sauerkraut. Chill until cool enough to handle.
- Preheat the oven to 425 F. Spray a baking sheet with cooking spray or grease/butter the pan.
- Form the mixture into 1-inch balls, then roll each ball in the bread crumbs or crushed chex cereal. Set the balls on the prepared pan, leaving at least 1/2 inch of space between. Bake at 425 for about 15 – 20 min or until the bites are golden brown and crunchy. Let cool slightly, then enjoy with thousand island dressing or other dipping sauce of choice.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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