Reuben Style Casserole with Pastrami Meatballs, Sauerkraut and Barley

Ingredients

• 0.8 cup breadcrumbs plain
• 4 tablespoons butter 
• 1 large eggs beaten
• 2 tablespoons parsley fresh finely chopped
• 1 tablespoon sea salt 
• 1.5 teaspoons ground allspice 
• 12 ounces ground beef 
• 1 tablespoon ground coriander 
• 0.5 teaspoon ground pepper red
• 6 servings ground pepper black
• 12 ounces ground pork 
• 0.3 cup catsup 
• 6 servings kosher salt 
• 2 large onions chopped
• 1 tablespoon paprika 
• 1.3 cups pearled barley 
• 1 tablespoon coarse pepper black
• 0.3 cup relish 
• 1 pound sauerkraut rinsed drained
• 1 cup cup heavy whipping cream sour
• 2 cups swiss cheese grated ( a 12-ounce brick)

Equipment

• baking sheet
• oven
• mixing bowl
• pot

Directions

1. For the meatballs: Preheat the oven to 450 degrees F. In a mixing bowl, combine the beef and pork. Then add the breadcrumbs, parsley, coriander, garlic, paprika, black pepper, allspice, cayenne and egg.
2. Sprinkle with salt. Form into 1 1/2-inch meatballs and arrange on a baking sheet. Spray with olive oil and bake to lightly brown, 10 to 12 minutes.
3. For the casserole: Bring a medium pot of water to a boil, salt the water and cook the barley to tender, about 20 minutes.
4. Drain.
5. Meanwhile, melt the butter over medium heat.
6. Add the onions and season with salt and pepper. Cook until golden in color and sweet, stirring frequently, 15 to 20 minutes.
7. In a casserole, combine the barley, onions and sauerkraut. Top with the Swiss cheese and arrange the meatballs in the casserole. Cool and cover for a make-ahead meal.
8. Combine the sour cream with the ketchup and relish. Season with salt and pepper and store in a plastic food storage bag.
9. Bring the casserole to room temp. Preheat the oven to 350 degrees F and bake until the cheese is melted and the casserole is hot throughout.
10. Cut the corner of the baggie, drizzle the dressing over the casserole and serve.