Reuben Meatballs

• 1 egg
• 1 small onion, finely chopped
• 2/3 c. soft bread crumbs
• 1/4 c. minced fresh parsley
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 c. cooked rice
• 1 1/2 lb. lean ground beef
• 2 c. sauerkraut, rinsed and well drained
• 1 to 2 tsp. caraway seeds
• 1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted
• 1/2 c. thousand island dressing
• 1/4 c. shredded Swiss cheese
• Rye Bread, optional

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 in an ungreased 13 x 9 x 2 inch baking dish. Bake uncovered at 350u0b0 for 15-20 minutes or until browned; drain. 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
2. with Swiss cheese, place back in oven until cheese is melted. Serve with rye bread, if desired.

egg, onion, bread crumbs, fresh parsley, salt, pepper, rice, lean ground beef, sauerkraut, caraway seeds, condensed cream, swiss cheese, rye bread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=23497 (may not work)