Meaty Wild Rice Meatballs in Cranberry Sauce

1 pound ground beef 1 pound ground pork 2 large eggs 1 cup dry bread crumbs 3 tablespoons dried minced onion 1-1/2 teaspoons salt, divided 1 teaspoon pepper, divided 2 cups cooked and cooled wild rice 3 tablespoons butter 3 tablespoons all-purpose flour 2 cups beef broth 1 can (14 ounces) whole-berry cranberry sauce


Step - 1

Set the oven temperature to 425°. Lightly but thoroughly combine cooked rice, minced beef, pork, eggs, bread crumbs, onion, and 1 teaspoon of salt and 1/2 teaspoon of pepper in a large bowl. Roll into thirty 1-1/2-inch disks.  

Spread meatballs on a greased baking rack that measures 15 by 10 by 1 inch. 15 to 20 minutes, or until browned. At 350°, remove from oven and reduce temperature. Transfer the pan drippings to a skillet that is oven-safe.

Step - 2

Melt the butter in a skillet over a medium-high heat setting. Blend in the flour, remaining salt, and pepper; cook and stir for one to two minutes, or until faintly browned (careful not to burn). With a whisk, gradually incorporate the broth.   

Step - 3

Stirring continuously, bring to a boil; simmer and stir for one to two minutes, or until thickened. Cranberry sauce should be incorporated while whisking. Saute the meatballs in the skillet while stirring to moisten.  

Step - 4

Bake for approximately 45 minutes, stirring midway, or until thoroughly cooked.  

Step - 5

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