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Reuben Meatballs Recipe

Reuben Meatballs 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
TOTAL TIME: Prep: 15 min. Bake: 1 hour YIELD:5 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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

3 each: 455 calories, 25g fat (8g saturated fat), 141mg cholesterol, 1408mg sodium, 25g carbohydrate (6g sugars, 3g fiber), 32g protein.

Reviews for Reuben Meatballs

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sgronholz User ID: 1473861 221257
Reviewed Feb. 24, 2015

"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!"

Kari174 User ID: 7857689 30080
Reviewed Jun. 26, 2014

"My family loves this!!!"

cheesecakemaven User ID: 5666615 80732
Reviewed Jul. 30, 2011

"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."

LoriAnnSeethaler User ID: 4589370 25443
Reviewed Mar. 13, 2010

"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."

jcpittsy User ID: 249109 30064
Reviewed Dec. 22, 2009

"I LOVED this..didn't change a thing would make this again and again..thanks for the recipe"

2bmwmom User ID: 3542136 203288
Reviewed Dec. 6, 2008

"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.


jcpittsy User ID: 249109 34863
Reviewed Dec. 5, 2008

"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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