Reuben Meatball Casserole

Serves 6 to 8


1 pound lean ground beef

1 pound ground lean pork

1 cup rye breadcrumbs (2 slices)

1 egg

2 tablespoons bottled chili sauce

1 tablespoon prepared mustard

1-1/2 teaspoons salt

1/2 teaspoon ground pepper

2 tablespoons vegetable oil

1 medium-sized onion, chopped

1 large carrot, sliced

1 teaspoon caraway seeds

1/2 teaspoon paprika

1 cup apple juice

4-1/2 cups (1-1/2 pounds) sauerkraut, drained

1 large apple, quartered, cored and sliced

1 cup sour cream

1/2 cup shredded Swiss cheese


Preheat oven to 350 degrees. In large bowl, mix beef and pork with breadcrumbs, egg, chili sauce, mustard, salt and pepper until well-blended. Shape into 2-inch balls (makes about 24 meatballs). Brown, half at a time, in oil in a large skillet; remove as they are browned with a slotted spoon and set aside.

Sauté onion and carrot in drippings in skillet for 5 minutes. Add caraway seeds, paprika and apple juice, and bring mixture to the boil. Stir in sauerkraut and apple. Turn mixture into a shallow 2-quart casserole; add meatballs and cover.

Bake for 30 minutes or until meatballs are cooked through. Remove cover, stir in sour cream and sprinkle with Swiss cheese. Continue baking, uncovered, 10 to 15 minutes, until cheese is melted and hot.

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