Ingredients
1 egg1 small onion, finely chopped2/3 cup soft bread crumbs1/4 cup minced fresh parsley1/2 teaspoon salt1/2 teaspoon pepper1 cup cooked rice1-1/2 pounds lean ground beef2 cups sauerkraut, rinsed and well drained1 to 2 teaspoons caraway seeds1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1/2 cup Thousand Island salad dressing1/4 cup shredded Swiss cheeseRye bread, optional
Preparation
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.
