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1 egg 1 small onion, finely chopped 2/3 c. soft bread crumbs 1/4 c. minced fresh parsley (I used dried and used less) 1/2 tsp. salt 1/2 tsp. pepper 1 c. cooked rice 1 1/2 lbs. lean ground beef 2 c. sauerkraut, rinsed and well drained 1-2 tsp. caraway seeds 10 3/4-oz. can condensed cream of mushroom soup, undiluted 1/2 c. Thousand Island salad dressing 1/4 c. shredded Swiss cheese (I just use slices) Rye bread (opt.) In a bowl, combine 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 9 x 13 baking dish. Bake, uncovered, at 350 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 with Swiss cheese. Bake 10 minutes longer or until cheese is melted. Serve with rye bread if desired. Yield: 5 servings Note: I doubled the soup and salad dressing and this was much better. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |