Wild Rice Meatballs
 YIELD: 7 lbs., 5 oz. meatball mixture | ||
| Minnesota Wild Rice Water | 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 Water Eggs, slightly beaten Onion, finely chopped Garlic, finely minced Salt Black pepper | 5 lbs. 1 cup 4 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
| Oil Green pepper, finely chopped Garlic, minced Pineapple tidbits, undrained Diced pimento, drained ---------------------------------- Cornstarch Teriyaki sauce Water | 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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