Name: Meaty Wild Rice Meatballs in Cranberry Sauce
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 10 servings
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

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

Freeze Option

<b>Freeze option: </b>Cover and freeze cooled meatball mixture in a greased 9x13-in. baking dish. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Reheat meatballs, covered, until heated through, 10-12 minutes.

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Meaty Wild Rice Meatballs in Cranberry Sauce

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4.5 | 2 Reviews Add your review

Yield:10 servings

Prep:20 min

Cook:1 hour 20 min

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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

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Directions

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.

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

Nutrition Facts

3 meatballs with 1/4 cup sauce: 380 calories, 17g fat (7g saturated fat), 105mg cholesterol, 710mg sodium, 35g carbohydrate (11g sugars, 1g fiber), 21g protein.

Tester

Margaret Knoebel

Margaret is a recipe editor/tester at Taste of Home, where she prepares recipes for the photo studio and creates cooking videos. She tests the recipe contest submissions for Taste of Home, so if you submit recipes often, Margaret knows your name and loves to read about how you created each dish! She’s an alumna of the Culinary Institute of Amer...