Wild Rice Meatballs

YIELD: 7 lbs., 5 oz. meatball mixture

Oven: 350°F
Bake: 15-18 min.

Minnesota Wild Rice
8 oz.
4 1/2 cups
Cook wild rice using one of the following methods. Drain, set aside.
Range: Combine in heavy 3 quart pot. Cover, bring to boil, reduce heat. Simmer 45-55 minutes or until grains are open.
Steamer: Combine in a 12x9" shallow steamer pan. Steam, uncovered, 40-50 minutes or until grains are open. Cooking time may vary with type of steamer.
85% lean ground beef
Eggs, slightly beaten
Onion, finely chopped
Garlic, finely minced
Black pepper
5 lbs.
1 cup
1 cup
1 Tbsp.
1 Tbsp.
1/2 tsp.
Combine ingredients with wild rice. Shape into desired size meatballs. Place in single layer on baking pan and bake.

Meatball sauce: We recommend serving with Thompson's Black Tie Dipping Sauce available in "Mild'n Sweet", "Medium'n Spicy" and "Hot'n Spicy". Contact your foodservice supplier or Thompson's Fine Food at 612-481-0374.

Sweet & Sour Sauce, optional

Green pepper, finely chopped
Garlic, minced
Pineapple tidbits, undrained
Diced pimento, drained


Teriyaki sauce
2 Tbsp.
1 1/4 cups
1 Tbsp.
1 can (#10)
1 jar (8 oz.)


1/4 cup
1 1/4 cup
1/2 cup
Head oil; saute green pepper and garlic over medium heat until vegetables are tender. Stir in pineapple and pimento and continue cooking until mixture boils.


Combine in bowl. Stir into pineapple mixture and bring to a boil. Continue cooking approximately 1 minute, stirring constantly.

Serve suggestion: put meatballs on skewer and place over a bed of wild rice, top with sauce.

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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