Meaty Wild Rice Meatballs in Cranberry Sauce

TOTAL TIME: Prep: 20 min. Cook: 1-1/4 hours

YIELD: 10 servings.

We celebrate Indigenous People's Day in October. Native Americans in Minnesota have been harvesting wild rice for generations. To honor them, I make these wild rice meatballs. -Joyce Moynihan, Lakeville, Minnesota

Ingredients

1 pound ground beef

1 pound ground pork

2 large eggs

1 cup dry bread crumbs

3 tablespoons dried minced onion

1-1/2 teaspoons salt, divided

1 teaspoon pepper, divided

2 cups cooked and cooled wild rice

3 tablespoons butter

3 tablespoons all-purpose flour

2 cups beef broth

1 can (14 ounces) whole-berry cranberry sauce

Directions

1. Preheat oven to 425°. In a large bowl, combine ground beef, pork, eggs, bread crumbs, onion, 1 teaspoon of salt, 1/2 teaspoon pepper and cooked rice; mix lightly but thoroughly. Shape into 30 1-1/2-in. balls.

2. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake until browned, 15-20 minutes. Remove from oven and reduce temperature to 350°. Remove pan drippings into an oven-safe skillet.

3. Add butter to skillet and melt over medium-high heat. Stir in flour and remaining salt and pepper until blended; cook and stir until lightly browned, 1-2 minutes (do not burn). Gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add cranberry sauce, stirring until well combined. Add meatballs to skillet; stir to coat in sauce.

4. Bake until cooked through, about 45 minutes, stirring halfway.

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