Reuben Meatball Casserole
Get ready to elevate comfort food to a whole new level with this irresistible Reuben Meatball Casserole! Combining the iconic flavors of a classic Reuben sandwich with hearty, homemade meatballs, this dish is a true crowd-pleaser. Savory beef and pork meatballs are nestled atop tangy sauerkraut, layered with creamy Thousand Island dressing, and crowned with gooey melted Swiss cheese. A crunchy topping of buttered rye bread cubes, enhanced with caraway seeds, gives every bite a satisfying texture and a burst of flavor. Perfect for weeknight dinners or as a standout dish at potlucks, this casserole is flavorful, easy to prepare, and bursting with deli-style charm. Enjoy the magic of comfort food reimagined!
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Recipe Information
Ingredients
- 1 pound ground beef
- 0.5 pound ground pork
- 1 large egg
- 0.5 cup breadcrumbs
- 2 tablespoons milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 14 ounces sauerkraut, drained
- 0.75 cup thousand island dressing
- 2 cups shredded Swiss cheese
- 2 cups rye bread, cubed
- 2 tablespoons butter, melted
- 1 teaspoon caraway seeds
- 1 as needed cooking spray
Instructions
Preheat your oven to 375°F (190°C) and spray a 9x13-inch baking dish with cooking spray.
In a large mixing bowl, combine the ground beef, ground pork, egg, breadcrumbs, milk, garlic powder, onion powder, parsley, salt, and black pepper. Mix until well combined but do not overmix.
Using your hands or a small scoop, form the mixture into 1-inch meatballs. Place the meatballs in a single layer on a parchment-lined baking sheet.
Bake the meatballs in the preheated oven for 15 minutes, or until partially cooked. Remove from the oven and set aside.
Spread the drained sauerkraut evenly across the bottom of the prepared baking dish. Drizzle half of the thousand island dressing over the sauerkraut.
Arrange the partially cooked meatballs on top of the sauerkraut layer, then drizzle the remaining thousand island dressing over the meatballs.
Sprinkle the shredded Swiss cheese evenly over the meatballs.
In a medium bowl, toss the cubed rye bread with the melted butter and caraway seeds until the bread is evenly coated. Spread the bread cubes over the cheese layer.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the bread cubes are golden brown and the cheese is bubbly.
Let the casserole cool for 5 minutes before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 18.7 g | 93% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 1487 mg | 65% | |
| Total Carbohydrate | 43.9 g | 16% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 9.8 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 434 mg | 33% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 603 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
