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 :)
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.