Reuben Meatballs Recipe

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Reuben Meatballs

Marian Arbour


this is a different twist on the reuben sandwich but just as good or better than sandwich and a treat for those who like sauerkraut.

★★★★★ 1 vote
4 to 5
20 Min
55 Min


2/3 c
soft bread crumbs
1/4 c
fine chop parsley
s and p to taste
1 c
cooked rice
1 1/2 lb
lean ground beef
2 c
rinsed and well drained,,squeeze to get rid of sauerkraut juice
1to 2 tsp
caraway seeds
1 can(s)
10-3/4 ounce cans cream of mushroom soup undiluted
1/2 c
thousand island salad dressind
1 c
shredded swiss cheese


1In big bowl combine, egg, onion,parsley. crumbs and s+p. stir in rice mix well,,with hands is easier and faster. shape into 15 balls place in 9 x 13 inch baking pan...bake uncovered in 350F oven for 15 to 20 minutes or until browned..drain...arrange sauerkraut over meatballs, sprinkle caraway seeds on top combine soup and salad dressing together and pour over top.
2Bake covered in 350F oven for 35 to 40 minutes or til meat no longer pink..uncover. sprinkle with cheese and bake another 10 minutes or cheese has melted.
3Serve with rye bread and baked potato,,,I have purchased cornedbeef at deli coumter and had the butcher grind it for me and used that instead of the ground beef,,more like a true reuben,,I hope you enjoy this reuben...

About this Recipe

Course/Dish: Beef, Other Main Dishes
Main Ingredient: Beef
Regional Style: Canadian