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The meatballs can be prepared in advance and refrigerated, cooking time does not include browning the meatballs. I sometimes add in a one or two cans of drained of sliced mushrooms to the soup/salad dressing mixture, but that is optional :)
- 2 lbs ground beef
- 1 egg
- 1 onion, finely chopped
- 2 -3 minced fresh garlic cloves (optional)
- 2 -3 tablespoons grated parmesan cheese
- 2⁄3 cup soft breadcrumbs
- 5 tablespoons chopped fresh parsley (or to taste)
- 2 teaspoons seasoning salt
- 1 teaspoon ground black pepper
- 1 1⁄4 cups cooked white rice
- 2 1⁄2 cups sauerkraut, rinsed and well drained
- 2 teaspoons caraway seeds (optional)
- 1 (10 3/4 ounce) can cream of mushroom soup, undiluted
- 3⁄4 cup thousand island dressing (or to taste)
- 2 cups swiss cheese, shredded (or to taste)
- Set oven to 350 degrees.
- Grease a 13 x9-inch baking pan.
- In a bowl combine egg, fresh garlic, Parmesan cheese, onion, bread crumbs, seasoning salt and pepper; mix well to combine, then mix in cooked rice.
- Shape into about 18-20 meatballs, then place onto the 13 x 9-inch baking pan.
- Bake in a 350 degree oven for about 15-20 minutes, or until browned; drain fat.
- Arrange the sauerkraut over the meatballs, then sprinkle the caraway seeds over the saurkraut.
- In a bowl, combine the soup with the salad dressing (for an extra cheesy taste, I sometimes add in a few tablespoons grated Parmesan cheese to the soup mixture) then spread the soup mixture on top of the saurkraut in the baking dish.
- Cover with foil and bake for about 35-40 minutes, or until meatballs are no longer pink.
- Uncover, sprinkle with Swiss cheese.
- Bake for another 10 minutes longer.