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Reuben Meatballs

 Reuben Meatballs
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
5 ServingsPrep: 15 min. Bake: 1 hour


  • 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 ground beef
    With Johnsonville Italian Sausage.

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  • 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.

2 of 2

Reuben Meatballs (continued)

Directions (continued)

  • 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.