Mini Reuben sandwiches with beef meatballs

Ingredients:

• 900 g of ground beef
• 1 cup grated Swiss cheese
• 0.5 cups of toasted flour, ground into crumbs rye bread
• 1 tsp cumin
• 1 teaspoon of salt
• 0.5 tsp ground black pepper
• 2 large eggs
• 0.5 cup chopped parsley leaves
• 1 tbsp. vegetable oil
• 2 tbsp. sauerkraut, drain the liquid
• 1 cup Thousand Island dressing
• 12 small ones buns with sesame seeds, cut, oiled and fried

Preparation:

1. In a bowl, combine the ground meat, cheese, bread crumbs, cumin seeds, salt, pepper, eggs, and parsley. The mixture should be smooth, but don't overmix. Roll 1/4 cup of the ground meat into a ball. Then, using this size as a guide, roll the entire mixture into meatballs.
2. Preheat oven to 200°C.
   
   Heat a cast-iron skillet over medium heat and add oil. Fry the meatballs on one side until crispy, about 7-8 minutes. Then flip them over and place the skillet in the oven. Bake the meatballs until cooked through, about 10-15 minutes.
3. Assemble the sandwiches. In a small saucepan, heat the sauerkraut and mix it with Thousand Island dressingPlace the meatballs on the bottom halves of the buns, top with cabbage, cover with the other bun halves, and pierce the sandwiches with skewers. Share this appetizer with your closest friends.