Wild Rice Meatballs

YIELD: 7 lbs., 5 oz. meatball mixture

Oven: 350°F
Bake: 15-18 min.

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

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

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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.

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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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