1 egg
1 small onion, chopped
2/3 c. soft bread crumbs
1/4 c. minced fresh parsley or use dried
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 (10 3/4 oz.) can cream of mushroom soup (undiluted)
1/2 c. Thousand Island salad dressing
1/4 c. shredded Swiss cheese
rye bread (optional)

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 pan.

Bake, uncovered, at 350°F for 15 to 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 35 to 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.

Yields 5 servings.