Wild Rice Meatballs

    1 cup cooked wild rice
    1 lb lean ground beef
    1/4 cup water
    1 egg, slightly beaten
    1/4 cup finely chopped onion
    1 clove garlic, minced
    1/4 tsp salt
    1/8 tsp pepper

    Chunky Italian Sauce:
    1 can (14 1/2 oz) Italian-style stewed tomatoes, slightly chopped
    1 can (6 oz) tomato paste
    1/2 cup dry red wine or water
    1/2 cup sliced black olives
    1 can (4 oz) sliced mushrooms, drained

Preheat oven to 450°F. In medium bowl, combine all ingredients; mix well. Shape into 1 1/2-inch meatballs. Place on 15x10x1-inch baking pan. Bake 12-15 minutes, or until browned and no longer pink inside.

In medium saucepan, combine all ingredients; blend well. Cook over medium heat until mixture simmers; cover and cook 15 minutes longer to blend flavors. Stir in meatballs.

Serve meatballs and sauce over hot cooked spaghetti. Makes approximately 3 cups.

4 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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