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Reuben Meatballs Recipe
Reuben Meatballs Recipe photo by Taste of Home

Reuben Meatballs Recipe

Publisher Photo
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

Ingredients

  • 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.

Directions

  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.

Reviews for Reuben Meatballs

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
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!"

MY REVIEW
Reviewed Jun. 26, 2014

"My family loves this!!!"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
Reviewed Dec. 22, 2009

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

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