Wild Rice Meatballs Recipes

WILD RICE MEATBALLS IN MUSHROOM SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine beef, onion, rice, seasoned salt, garlic salt, bread crumbs, and evaporated milk. Shape into 1 inch meatballs. Place meatballs on rimmed baking sheet.
• Bake in preheated oven until brown, about 15 minutes.
• Melt butter in a skillet over medium heat. Add mushrooms and sprinkle with salt; saute until mushrooms release their moisture and soften, about 10 minutes. Add the wine, water, soup, salt, and sage to saucepan; stir to combine.
• Transfer meatballs to the sauce and simmer until cooked through and hot, 30 minutes.
• Prepare Idahoan Signature™ Russets Mashed Potatoes according to package instructions. Serve with the meatballs and mushroom sauce.

WILD RICE MEATBALLS

Steps:

• Gather the ingredients.
• Combine wild rice with 1/2 cup water in a small saucepan.
• Bring to a simmer, then cover and simmer on low heat for 30 to 35 minutes until rice is almost tender.
• Set aside.
• Preheat oven to 350 F.
• In a small saucepan heat olive oil over medium heat; add onion and garlic and sauté until tender, about 5 to 7 minutes.
• In large bowl combine onion mixture, wild rice, seasoned salt, pepper, milk, and egg and combine.
• Add ground beef, broken into chunks, and work gently but thoroughly with your hands to combine.
• Form into meatballs about 1 inch in diameter and place on a broiler pan.
• Bake in preheated oven for 25 to 30 minutes until meatballs are no longer pink in center.
• Cool and freeze, or when baked, use in your favorite recipe.
• Enjoy.

MEATBALLS WITH RICE

Steps:

• In a bowl, combine the beef, oats, 1/2 teaspoon salt, pepper, celery salt and parsley. Shape by tablespoonfuls into meatballs. Place meatballs on a greased rack in a shallow baking pan. Bake at 400° for 18-20 minutes or until browned. , Meanwhile, combine rice, celery, onion, mushrooms, soup, water and remaining salt. Transfer meatballs to a greased 3-qt. casserole; pour soup mixture over. Cover and bake at 350° for 1 hour or until liquid is absorbed and rice is tender.

RICE MEATBALLS

Steps:

• Combine minute rice[right from box] with beef, egg, onion, salt, marjoram,pepper, and 1/2 cup tomato juice.
• Mix lightly.
• Shape mixture into 18 balls and place in skillet.
• Add sugar to remaining 2 cups of juice.
• Pour juice over meatballs in skillet.
• Bring mixture to boil, reduce heat, simmer, covered 15 minutes, basting occasionally.

RICE MEATBALLS

Steps:

• In a bowl, combine the egg, rice, onion, parsley, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place on the rack in a pressure cooker. Combine the soup, water and Worcestershire sauce; pour over meatballs., Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium; cook for 10 minutes. (Pressure regulator should maintain a slow steady rocking motion or release of steam; adjust heat if needed.) Remove from the heat. Immediately cool according to manufacturer's directions until pressure is completely reduce.

TURKEY AND RICE MEATBALLS (ALBONDIGAS)

Steps:

• Preheat oven to 450 degrees F. Line a rimmed baking sheet with foil and oil the surface lightly.
• Mix ground turkey, cooked rice, garlic, parsley, egg, salt, paprika, cumin, pepper, oregano, cayenne, and olive together in a bowl using a fork. Portion mixture with a small scoop (between 1/4 and 1/3 cup) and place on prepared foil-lined baking sheet. Use your (wet) hands to form into round meatballs. Bake in preheated oven until browned, about 15 minutes.
• Pour chicken broth and prepared tomato sauce in a saucepan. Whisk in creme fraiche, sherry vinegar, and paprika. Transfer meatballs to tomato sauce. Set heat to medium high and bring to a simmer. Reduce heat to low and simmer until tender, 60 to 90 minutes. If sauce gets too thick, add a splash or 2 of broth or water. Remove from heat. Stir in parsley, salt, and pepper.

WILD RICE MEATBALLS

Steps:

• Cook wild rice according to directions. Preheat oven to 350 degrees. Place ground beef, wild rice, onions, garlic, salt, pepper and breadcrumbs in large bowl and combine.
• Make quarter, or larger depending on how big you want them, sized meatballs. Heat fry pan and brown all sides. Transfer to oven and cook until almost done 15-20 minutes, (cooking time in oven varies because of the size you make them).
• When that time is over, pour sauce over meatballs and heat sauce thoroughly. Then pull out of oven and enjoy by themselves or over any kind of pasta you like.