• 1 Egg
• 1 small Onion, finely chopped
• 2/3 cup Soft Bread Crumbs
• ¼ cup minced Fresh Parsley
• ½ teaspoon Salt
• ½ teaspoon Pepper
• 1 cup cooked Chieftain®'s Premium Wild Rice
• 1½ pounds lean Ground Beef
• 2 cups Sauerkraut, rinsed and well drained
• 1 to 2 teaspoons Caraway Seeds
• 1 10¾-ounce can condensed Cream of Mushroom Soup, undiluted
• ½ cup Thousand Island Salad Dressing
• ¼ cup shredded Swiss Cheese
• Rye Bread, optional

In a bowl, combine the egg, onion, bread crumbs, parsley, salt and pepper. Stir in wild rice. Crumble beef over mixture; mix well. Shape into 15 balls. Place in ungreased 13x9x2-inch 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 until cheese is melted.