Reuben Meatballs Recipe

Reuben Meatballs RecipePhoto by: Taste of Home Reuben Meatballs Recipe Rating 5

Read reviews (5)

Rate recipe

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

This recipe is:

Contest Winning

 5
[X]

Rate Reuben Meatballs Recipe

Click on stars to rate
 
Would you make this recipe again?
[X]
Reuben Meatballs Recipe
  • Prep: 15 min. Bake: 1 hour
  • Yield: 5 Servings
    •
15 60 75

Ingredients

  • 1 egg
  • 1 small onion, finely chopped
  • 2/3 cup soft bread crumbs
  • 1/4 cup minced fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup cooked rice
  • 1-1/2 pounds lean ground beef
    XKick-up the flavor

    With Johnsonville Italian Sausage.

    Featured Sponsor
  • 2 cups sauerkraut, rinsed and well drained
  • 1 to 2 teaspoons caraway seeds
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 cup Thousand Island salad dressing
  • 1/4 cup shredded Swiss cheese
  • Rye bread, optional

Directions

  • In a bowl, combine the egg, onion, bread crumbs, parsley, salt and pepper. Stir in rice. Crumble beef over the mixture and mix well. Shape into 15 balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 350° for 15-20 minutes or until browned; drain.
  • Transfer meatballs to an ungreased 13-in. x 9-in. baking dish. Arrange sauerkraut over meatballs; sprinkle with caraway seeds. Combine soup and salad dressing; spread over the top.
  • Cover and bake for 35-45 minutes or until meat is no longer pink. Uncover; sprinkle with Swiss cheese. Bake 10 minutes longer or until cheese is melted. Serve with rye bread if desired. Yield: 5 servings.

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

Healthy Cooking

Featured Videos

  • Meatballs

    Easy Meatballs Recipe.Meatballs can be appetizers or an entree. Use your favorite recipe and follow these simple steps for shaping and cooking meatballs. More Delicious Meatball Recipes:Bavarian Meatballs Recipe.Sweet-and-Sour Meatballs Recipe.Spaghetti Meatballs Recipe.

  • Meatballs
  • Spaghetti and Meatballs
  • Smoked Mozzarella Meatballs
  • Smoked Mozzarella Meatballs
  • How to Make Meatballs
  • Spaghetti & Meatball "Stoup"
  • Itallian Meatballs in Red Sauce
  • Spaghetti Calzones
  • Appetizer Tips
  • A Picnic Sub Sandwich
  • Better Baked Beans 'n' Ham
  • Eggplant Rollatini
  • Shrimp & Cilantro Pesto Pizza
  • Roasted Ratatouille Tart
  • Fettuccini & Garden Vegetables
  • Venison Chimichangas
  • Venison Quesadillas
  • Venison - Oriental Steak
  • Morel Polenta
  • Pizza Margherita

Menus and More

Comfort Food Diet

Try the Taste of Home Comfort Food Diet Online FREE for 7 days! It's an easy-to-follow diet plan you can do while enjoying delicious dishes!

Learn More >

New! Taste of Home Recipe Box

Organize your recipes into folders, personalize with notes, and easily share with friends.

Learn More >

More Ways to get Taste of Home Recipes

Reviews for Reuben Meatballs (5)

Reuben Meatballs Recipe

Reuben Meatballs

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe


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)
Directions
1. 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.



 


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

 
 
Healthy Cooking - Try it Risk Free
Simple & Delicious - Free Issue Offer

Top Recipe Collections

Valentine's Day Recipes , Chicken Recipes , Slow Cooker Recipes , Soup Recipes , Pork Chop Recipes , Chili Recipes , Meatloaf Recipes , Banana Bread Recipes , Lasagna Recipes , Macaroni and Cheese Recipes , Chili Recipes , Chicken Wings , Meatball Recipes , Top 10 Chocolate Recipes , Cakes , Mardi Gras Recipes
Advanced Search >   Browse Recipes >
Advertise with us
ADVERTISEMENT

Follow Us
Advertise with us ADVERTISEMENT