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Reuben Meatballs Recipe
Reuben Meatballs Recipe photo by Taste of Home

Reuben Meatballs Recipe

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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
MAKES:5 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES: 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

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.


  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.
Originally published as Reuben Meatballs in Country Woman September/October 1999, p31

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.

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Reviewed Jun. 26, 2014

"My family loves this!!!"

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."

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."

Reviewed Dec. 22, 2009

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

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.


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