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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
  • 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


  • 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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  • Lana
    Jun 17, 2020

    Scrumptious! I used 2 lbs. of ground beef, dried pantry breadcrumbs instead of soft ones , no rice nor milk, but I basically followed the concept especially with the sauce. I served it with buttered sourdough bread and pickled beets leftover from a previous night’s beef stroganoff meal.

  • sgronholz
    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
    Jun 26, 2014

    My family loves this!!!

  • cheesecakemaven
    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
    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
    Dec 22, 2009

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

  • 2bmwmom
    Dec 6, 2008

    We love reubens and will definetly try these.

  • jcpittsy
    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