Reuben Meatballs Recipe
- 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
- 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
- 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.
Reviews for Reuben Meatballs
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"My family loves this!!!"
"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."
"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."
"I LOVED this..didn't change a thing would make this again and again..thanks for the recipe"
"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) 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.