Wednesday, January 15, 2014

Wild Rice Meatballs

Wild Rice Meatballs
(40 meatballs)


¾ cup Wild Rice
1 ½ cups Water
¼ cup Yellow Onion, finely chopped
1 large clove Fresh Garlic, minced
½ tbsp. Olive Oil
¼ tsp. Salt
1/8 tsp. Black Pepper
1 large Fresh Egg, slightly beaten
¼ cup Water
1 lb. Lean Ground Beef (90/10 approximately)


In a sauce pan, combine the rice and water (1 ½ c). Bring mixture to a boil, cover, reduce heat to low and cook for 30 minutes. Rice should be nearly tender when you remove in from the heat and let it rest. In a saute pan over medium heat bring oil to temperature and add the onion. Saute for about 5 minutes or until tender and then add garlic. Continue about 1 minute more or until garlic is fragrant. Put this mixture in a large bowl and add the wild rice, salt, pepper, egg and water (¼ c) before adding the ground beef. Combine well together by hand but don't over mix. Form mixture into 1 inch balls and place (not touching) on a rimmed baking sheet that has been sprayed. Place baking sheet in a pre-heated 350 degree oven for 30 minutes or until meatballs are no longer pink. Serve as a entree, side dish or snack.

Note: You can change up the amounts in the ingredients for a slightly different taste. Try using a cup of wild rice with 2 cups of water. A ½ cup of onion and/or 2 cloves of garlic gives a different flavor too.

Note:  Use a number 50 scoop to make the meatballs and you'll get around 40 meatballs.

Ideas for Future Efforts

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