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Meet the Cook: Those who like the taste of Reuben sandwiches and sauerkraut are sure to savor these distinctive meatballs. The recipe was given to me by a good friend, Helga Stremel, who is from Germany and is a wonderful cook. -Irlana Waggoner, Hays, Kansas
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Nutritional Facts 1 serving (3 each) equals 455 calories, 25 g fat (8 g saturated fat), 141 mg cholesterol, 1,408 mg sodium, 25 g carbohydrate, 3 g fiber, 32 g protein.
Originally published as Reuben Meatballs in Country Woman September/October 1999, p31
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Reviewed on Jul. 30, 2011 by cheesecakemaven
I loved this recipe, though I used corn flake crumbs instead of bread crumbs it adds just a hint of sweetness which plays nicely with the sauerkraut. Love this recipe.
Reviewed on Mar. 13, 2010 by LoriAnnSeethaler
I used lean ground pork and the meatballs were amazing I doubled the sauerkraut to 2 cans, used 2 cans of soup and thousand Island and it was really good. Very good recipe very easy.
Reviewed on Dec. 22, 2009 by jcpittsy
I LOVED this..didn't change a thing would make this again and again..thanks for the recipe
Reviewed on Dec. 06, 2008 by 2bmwmom
We love reubens and will definetly try these. Here's a recipe for Cream of Reuben soup that is great on a cold day or using leftover corned beef. I've also used corned beef from the deli, having them cut a large piece off the roast. · 5 cups chicken stock or 3, 14-ounce cans reduced-sodium chicken broth · 12 oz. fully cooked corned beef brisket, chopped, or 2-1/2 cups chopped deli franks · 1 8-oz. can sauerkraut, rinsed and drained · 1/2 cup chopped onion · 1 to 2 cloves garlic, minced · 3/4 tsp. dried thyme, crushed · 1/2 tsp. dried tarragon, crushed · 1/4 tsp. ground white pepper · 1 bay leaf · 1/3 cup cold water · 3 Tbsp. cornstarch · 2 large carrots, coarsely shredded · 12 oz. process Swiss cheese slices, cut up · 1 cup shredded natural Swiss cheese (4 ounces) · 1 cup whipping cream, half-and-half or light cream · Rye Bread Croutons (see note) Directions1. In a 5- to 6-quart Dutch oven, combine chicken stock, beef brisket or franks, sauerkraut, onion, garlic, thyme, tarragon, white pepper, and bay leaf. Bring to boiling; reduce the heat. Simmer, covered, for 30 minutes. Remove bay leaf. 2. In a small bowl, stir together the cold water and cornstarch. Stir cornstarch mixture and carrots into soup. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. 3. Reduce heat to low. Add the Swiss cheeses; cook and stir until melted. Stir in whipping cream; heat through. Top each serving with some of the Rye Bread Croutons. Makes 8 main-dish servings. Note: Rye Bread Croutons: Cut 4 slices rye bread into about 1/2-inch pieces. Arrange pieces in a 15x10x1-inch baking pan. Bake in a 350 degree F oven for 10 minutes or until bread pieces are dry and crisp, stirring once. Cool completely.
We love reubens and will definetly try these.
Here's a recipe for Cream of Reuben soup that is great on a cold day or using leftover corned beef. I've also used corned beef from the deli, having them cut a large piece off the roast.
Reviewed on Dec. 05, 2008 by jcpittsy
I just made this for dinner...WOW it was delious ! my hubby and daughter loved it..was very tasty..just like a reuben I will definately make this again
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