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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 5 |
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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 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 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:
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.
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