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Slow Cooker 5 ingredient Reuben Meatballs. Before dinner began, my best friend had finished consuming this appetizer. The ideal corny, sour-sweet satisfy the classic party food..
Servings: 8
Ingredients
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2 (2 lb) frozen fully cooked meatballs of beef.
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2 cups Refrigerated sauerkraut, drained and squeezed dry.
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1 1/2 cups Thousand Island dressing, and additional to serve, should one desire.
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2 cups swiss cheese, shredded (approximately 8 ounces)
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1/2 cup water or low sodium beef broth.
Reuben Meatballs: Directions
Prepare Slow Cooker
Spray the inside of a 4- to 6-quart low cooker with nonstick cooking spray so it will be easier to clean.
Add Meatballs
Put the frozen meatballs into the slow cooker and arrange them in a single layer.
Add Sauerkraut
Spread the squeezed-out sauerkraut well over the meatballs, with your fingers, separating all clumps so that you end up with pretty strands of it.
Mix Sauce
Combine the Thousand Island dressing and the beef broth (or water) in a medium bowl and whisk smooth and pourable. This aids in making the gloss creamy pink sauce that covers all meat balls.
Add Sauce
Spoon the dressing mixture over the meatballs and sauskevalla. Stir lightly with a spoon and try to tuck part of the sauerkraut down between the meatballs, but there is nothing to worry about in the process of mixing it.
Add Cheese
Evenly sprinkle the top with 1 1/2 cups of the shredded Swiss cheese, with the remaining 1/2 cup of the shredded cheese to be used later to obtain those bubbly, melty patches of cheese on the top.
Cook
Allow meatballs to cook 3 to 4 hours at low or 1 1/2 to 2 hours at high until the meatballs are cooking and the sauce is hot and a little thickened. Stir everything softly about halfway through cooking to assist in the coating of the meatballs with the tangy creamy sauce.
Add Remaining Cheese
Lay the remaining 1/2 cup Swiss cheese on the top about 15-20 minutes before serving. Re-cover and cook on LOW or keep on WARM until the cheese has melted and is bubbly in the spots and the meatballs appear rich and shiny.
Serve
Change the slow cooker to the WARM setting and serve. Eat the meatballs direct out of the crock with toothpicks or small forks, one scoop of each having a portion of the sauerkraut, the sauce and a slice of that melted Swiss on top. In case you want it a little bit more saucy, drizzle a little more Thousand Island before serving.
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