Turkey Wild Rice Meatballs

    1 1/4 lb ground turkey
    1 cup cooked wild rice
    1/4 cup beef broth (from 15-oz can)
    1 egg, beaten
    1/4 cup leeks or green onions, chopped
    1 garlic clove, minced
    1/4 tsp salt
    1/8 tsp pepper
    2 tbsp olive oil or salad oil
    6 oz spaghetti, cooked

    1 3/4 cups (or remaining) beef broth
    1 - 6 oz can tomato paste
    1 - 4 1/2 oz jar sliced mushrooms, undrained
    1/2 cup green pepper, chopped
    1/4 cup onion, chopped
    2 tbsp chopped parsley (or 1 tbsp dried)
    2 tbsp oregano leaves (or 1 tbsp dried)

Mix meatball ingredients except oil and spaghetti. Shape in 1" balls. Heat oil over medium-high heat. Brown meatballs; move to side of pan. Add sauce ingredients and carefully stir to blend. Stir sauce and meatballs together. Simmer and cover, about 30 minutes, until sauce is thickened and vegetables are tender. Prepare spaghetti as directed on package. Serve meatballs over spaghetti.

6 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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