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
Reviews
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.
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 family loves this!!!
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.
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.
I LOVED this..didn't change a thing would make this again and again..thanks for the recipe
We love reubens and will definetly try these.
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