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SAVORY REUBEN MEATBALLS {Corned Beef and Sauerkraut}

These savory Reuben meatballs are a delicious combination of meatballs and a classic Reuben sandwich. Make this easy appetizer for your next party or as a tasty dish to eat while watching the big game.

closeup of meatball on bread and plate

If you’d rather skip my essential cooking tips and tricks and get straight to this delicious recipe – simply scroll to the bottom of the page where you can find the printable recipe card.

My husband is a big Reuben sandwich kind of guy. I, myself have never really eaten one until recently and I can see why he loves them so much. It’s salty, sweet, tangy and well just all around delicious.

I thought today I’d that those tasty Reuben flavors and make them into a savory Reuben meatball appetizer. This is a fun dish to take to a party or to sit in front of the tv and eat as you are watching the game (like my husband did).

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overhead picture of reuben meatballs on  a wood plank


Never heard of Reuben meatballs before? Think of them as miniature, easy to eat, reuben sandwiches without the rye bread. All the goodness of corned beef, the tanginess of the pickled sauerkraut, and the creamy 1000 island dressing in bite-sized portions.

How do you transform a sandwich into a meatball? Let’s just start with the classic reuben!


A traditional Reuben sandwich is made of corned beef, sauerkraut, Swiss cheese, 1000 island dressing, in between two slices of rye bread. Usually pressed or grilled to get the bread all toasty and melt the cheese.

So we took all these yummy ingredients, added some ground beef for meatball aspect, and baked them in the oven.


  • ground beef
  • corned beef
  • sauerkraut
  • cheese (Swiss or Gruyere)
  • 1000 island dressing


I also like to make meatballs because you can eat them as they are or add them to all types of bread (rye is best for these) and make sliders and various sandwiches!

You can vary the kind of meat you use, add different spices or play around with sauces. So we are talking lots of yummy combinations and you know other people will like them and not complain about it being low carb.

side view of reuben meatball covered in sauerkraut

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I tried to keep this as simple as possible because quite frankly that is the way I cook. The savory Reuben meatballs are a mixture of ground beef, corned beef, and an egg.

I used 1 LB of ground beef to 1/2 LB of corned beef. I ran the corned beef through the food processor to grind it up. Then I just browned them in a pan on the stove, added some sauerkraut and gruyere cheese and baked in the oven.

When they came out I had little pumpernickel and rye bread toasts to eat with the meatballs along with Thousand Island dressing. I think I’m hooked on Reubens now.

You can even use these homemade frozen meatballs!

closeup of meatball on fork

Well, I hope you think of this reuben meatball recipe the next time you need to bring a dish to a party. Salty, tangy, and filling!

If you love this Reuben Meatballs Recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

close up of meatball on fork with text "reuben meatballs"


Reuben meatball on a white plate

Easy Reuben Meatballs

Yield: 30 meatballs
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

These savory reuben meatballs make a fun appetizer for your next party or a tasty dish to eat while watching the big game. 


  • 1 tablespoons of oil
  • 1 lb ground beef
  • 1/2 lb corned beef (ground)
  • a sprinkling of salt and pepper
  • 14oz can sauerkraut
  • 1 egg
  • 1 cup gruyere cheese (shredded)
  • Thousand Island dressing
  • mini rye or pumpernickel toasts


  1. Preheat oven to 400 degrees F.
  2. In a food processor add the corned beef and pulse to grind the meat.
  3. Add the corned beef, ground beef, salt, pepper, and egg in a large bowl and mix well.
  4. Form the meat into meatballs. This batch made 30 meatballs for me. Keep in mind the size of the toast when making them.
  5. Add some oil to an oven-safe pan and brown the meatballs.
  6. When the meatballs are browned, sprinkle the sauerkraut over them and then top with the shredded cheese.
  7. Bake for 15 - 20 minutes. You may want to pop it under the broiler afterward to brown the cheese.
  8. Serve with mini toast and Thousand Island dressing.


*If you like this recipe, please leave me a comment and rate it with some stars. Thank you!

Nutrition Information:
Yield: 15 Serving Size: 2 meatballs
Amount Per Serving: Calories: 190Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 63mgSodium: 476mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 14g

This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.

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Denise is a healthy food blogger that likes to create low carb recipes that she and her family love. All her recipes are quick and easy but most of all tasty. You can find her recipes at My Life Cookbook. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

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Michelle - Giraffes Can Bake

Tuesday 2nd of January 2018

Oh man, these look so good! You can't beat meatballs!


Tuesday 2nd of January 2018

I would totally make these for dinner or lunch or anytime. We love Ruebens and this is a keeper!

Natasha @ Salt & Lavender

Sunday 31st of December 2017

These look totally delicious!

Christine | Mid-Life Croissant

Saturday 30th of December 2017

These are genius! Can't wait to try them.

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