These sliders give the classic Reuben a bold upgrade by swapping in Lone Peak Bison. Lean, flavorful, and anything but ordinary. If you’re used to traditional beef meatballs, bison delivers a rich yet light bite that pairs perfectly with the tangy kick of sauerkraut, the warmth of caraway, and the melt-in-your-mouth goodness of Swiss cheese.

Each meatball is packed with signature Reuben flavors while staying juicy and tender, thanks to sauerkraut and cheese mixed right in. Toasted marble rye breadcrumbs bring that familiar hint of rye, binding everything together. Once baked and tucked into slider buns with melty Swiss and a drizzle of Thousand Island dressing, these bites are the ultimate crowd-pleaser; easy to prep, easy to serve, and guaranteed to disappear fast. Whether you’re feeding family, entertaining guests, or just craving something different, these bison Reuben sliders are a must-try.

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Bison Reuben Sliders

Course Appetizer, Main Course, Snack

Cuisine American

Keyword ground bison

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 24 Meatballs

Ingredients

For Meatballs:

• 32 oz Marketside Ground Bison
• 1 tablespoon coriander
• 1/2 tablespoon caraway seeds
• 1 tablespoon Worcestershire sauce
• 1/2 cup swiss cheese - shredded
• 1/2 cup sauerkraut
• 4 slices marble rye bread - toasted & crumbled
• 2 eggs

For Serving:

• slider buns
• sauerkraut
• Swiss cheese slices
• thousand island dressing

Instructions

1. Preheat the oven to 375°F. Toast the marble rye bread slices in the oven until crispy, about 5–8 minutes. Once toasted, pulse the bread in a food processor until it becomes fine breadcrumbs. Set aside and leave the oven on.

2. In a large bowl, mix the ground bison, coriander, caraway seeds, Worcestershire sauce, shredded Swiss cheese, sauerkraut, breadcrumbs, and eggs until fully combined.

3. Lightly grease a baking sheet with cooking oil. Roll the mixture into meatballs about 2–3 inches wide (they'll shrink a bit while cooking). Place them evenly spaced on the baking sheet.

4. Bake for 20–25 minutes, flipping halfway through, until the meatballs are browned and cooked through.

5. Toast the slider buns. Assemble each slider with 1–2 meatballs, a bit of sauerkraut, a quarter slice of Swiss cheese, and a spoonful of Thousand Island dressing. Serve warm and enjoy!

Recipe Notes

This recipe was created in collaboration with The Starving Chef. You can like her on Facebook and subscribe on YouTube for weekly recipes. You can find this recipe, and many others, with step-by-step pictures on The Starving Chef Blog.