- 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
"My husband and I really enjoyed these meatballs. I followed the recipe as printed, with two minor changes: I used 1# of ground beef instead of 1 1/2# and made mini meatballs instead of the large ones. The topping really makes the recipe and my husband can't wait for me to make this again!"
"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 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.
"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"