Ingredients Jump to Instructions ↓

  1. 1 egg

  2. 1 small onion, finely chopped

  3. 2/3 cup soft bread crumbs

  4. 1/4 cup minced fresh parsley

  5. 1/2 teaspoon salt

  6. 1/2 teaspoon pepper

  7. 1 cup cooked rice

  8. 1-1/2 pounds lean ground beef

  9. 2 cups sauerkraut, rinsed and well drained

  10. 1 to 2 teaspoons caraway seeds

  11. 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

  12. 1/2 cup Thousand Island salad dressing

  13. 1/4 cup shredded Swiss cheese Rye bread, optional

Instructions Jump to Ingredients ↑

  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. 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. Yield: 5 servings.


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