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
Reuben Meatballs
Reuben Meatballs
Prep Time
15 min
Cook Time
1 hour
Yield
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
Directions
- 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.
Nutrition Facts
3 each: 455 calories, 25g fat (8g saturated fat), 141mg cholesterol, 1408mg sodium, 25g carbohydrate (6g sugars, 3g fiber), 32g protein.
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