Husband said he was going to invite friends to show off my cooking. Thickened up without any problems. Crumble beef, pork and veal over mixture and mix well (mixture will be soft). Cover and bake at 350° for 30-45 minutes or until meat is no longer pink and sauce is bubbly. Continue shaping meatballs, placing on a plate brushed with water. Pour over meatballs. Cool and freeze, or when baked, use in your favorite recipe. Delicious!!! Looking forward to trying the meatballs. Copyright 2016 Television Food Network, G.P. These were perfect served over the Idahoan Signature Mashed Potatoes. Looking for the best dinner recipes? I doubled the gravy! We loved this! Top with lid and simmer 10-15 minutes over low heat. Chicken & Rice Meatballs made with ground chicken, fresh herbs and long grain rice cooked in a tomato sauce is a healthy dinner alternative with robust flavor.. CONTAINS MILK. These meatballs were the first things to disappear! Mix cornstarch with 5-6 tbsp water to form a slurry and whisk into sauce and stir until sauce is thickened and bubbly; fold meatballs into pan and mix sauce over them. In a small bowl, combine breadcrumbs and 1/2-cup heavy cream. Remove plastic wrap from meatballs and place meatballs in a microwave safe dish. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Shape into 1 inch meatballs. The meatballs are so tender and easy! Add meatballs; stir gently to coat. https://www.justapinch.com/.../beef/meatballs-in-plum-sauce.html Heating times approximate. Add to the pan and toss until the meatballs are coated and the sauce is heated through. I really liked the texture of the wild rice in the meatballs and the slightly nutty flavor that it added. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. microwave-safe dish, combine the plum sauce, soy sauce, mustard and ginger. Serve with the meatballs and mushroom sauce. Preheat oven to 375 degrees F (190 degrees C). Place meatballs on baking sheet and bake for 30-40 minutes or until brown. We loved this! this link is to an external site that may or may not meet accessibility guidelines. Prepare Idahoan Signature™ Russets Mashed Potatoes according to package instructions. salt1 tsp. ground beef1 organic egg, slightly beaten½ c. onion, finely chopped1 c. cooked wild rice1 tsp. Thanks for a great recipe! baking dish. I really liked the texture of the wild rice in the meatballs and the slightly nutty flavor that it added. Preheat non stick skillet to medium low heat. Our most trusted Wild Rice Meatballs With Plum Sauce recipes. Make sure these delightful appetizers are on your holiday menus. Shape into 1-in. Reviewed by millions of home cooks. I think it was too much work for such a bland taste. Let them cool for about 30 minutes, then pack into hard-sided freezer containers, label with the name of the recipe and the date they were prepared, and freeze up to 4 months. In a 2-qt. All rights reserved. By using The Spruce Eats, you accept our, How to Make Moroccan Meatball Tagine (Kefta Mkaouara). Our guests were asking if we had any more hidden in the fridge! Saute until softened but not browned, about 5 minutes. Tip about the onion though. These were perfect served over the Idahoan Signature Mashed Potatoes. Saute until softened and lightly browned. There will be about 24 meatballs. Wild Rice Meatballs is a fun and delicious recipe that uses wild rice as filler instead of bread or cracker crumbs. In a small saucepan heat olive oil over medium heat; add onion and garlic and sauté until tender, about 5 to 7 minutes. The measurement for 1 small onion is subjective so I used about 1/2 cup finely chopped. Perfect for a party! Defrosted: 1.25 to 1.75 minutes; Frozen: 2 to 2.5 minutes; STOVE. To speed up the cooking process I used the 90 second pre-cooked wild rice. A Minnesota original, our all-beef and wild rice meatballs are a tender twist on a classic. They are especially good in Crock Pot Wild Rice Meatball Chili, which uses wild rice in the chili too! Great flavor all around! These little meatballs freeze well after they are baked. Flavorful gravy and meatballs in a savory sauce! Served with mixed veggies. In a small saute pan over medium heat, heat the oil and add the onion. Add mushrooms and sprinkle with salt; saute until mushrooms release their moisture and soften, about 10 minutes. Serve. Serves up good with mashed potatoes your fave pasta OR can stand alone on it's own alongside well made veggie sides; that's your call. I kept tasting it along the way to check for any seasoning adjustments and it took about that long for the alcohol to finally dissipate. I used less salt and doubled the sauce like others suggested. Transfer meatballs to the sauce and simmer until cooked through and hot, 30 minutes. Place in a greased 13-in. You can use precooked wild rice from a can if you'd like, or cook wild rice as the recipe directs. https://www.weightandwellness.com/resources/recipes/wild-rice-meatballs Cook it until the rice is almost tender; it will finish cooking while the meatballs bake. Bake in preheated oven until brown, about 15 minutes. Delicious! Didn't make too many changes-I used shallots and dried parsley in the meatballs and a little parsley added to the sauce. In a small saute pan over medium heat, heat the oil and add the onion. Preheat non stick skillet to medium low heat. Heat meatballs thoroughly according to times below or until internal temperature of meatballs reaches 160˚F. Stir flour into pan drippings until blended; add the bouillon mixture, jam and chili sauce. In a small bowl, dissolve bouillon in water. Add the bread crumb-cream mixture to the meat, and mix well. This was a quick meal to make and I'm impressed by how good it was. Percent Daily Values are based on a 2,000 calorie diet. Congrats! In a large bowl, combine beef, veal, pork, honey, cooked onions and egg. Save even MORE time using pre-cooked meatballs and box packaged Wild and White Rice mix.!! Disclaimer, Phone and Video Visit Nutrition Counseling, Insurance Coverage for Nutrition Counseling, Gut Reaction: Restore Digestive Health through Nutrition - Online, Foods to Build Happy, Focused Kids - Online, Going Gluten Free the Healthy Way - Online, Reduce Risk of Prediabetes & Type2 Diabetes, Nutritional Solutions for Better Digestion, Nutrition to Get You Through Cold & Flu Season, Preventing Osteoporosis with Bone Building Foods, The Weight & Wellness Way Cookbook & Nutrition Guide. Focus on DOUBLING UP the yummy sauce; this really is the key ingredient. You saved Wild Rice Meatballs in Mushroom Sauce to your. The rice is tender and nutty and really adds a nice texture to the tiny meatballs. Place meatballs on rimmed baking sheet. Everything took about 30 min start to finish. No Name® Wild Rice Meatball Pocket Sandwiches, Sweet & Sour No Name® Meatball Kabobs with Pineapple, No Name® Asian-Style Wild Rice Meatball Lettuce Wrap Appetizer. Defrosted: 9 to 10 minutes, turn frequently for even heating, Frozen: 13 to 15 minutes, turn frequently for even heating. arrange bok choy in a shallow microwave safe dish and add 2 tablespoons water, cover with lid or plastic food wrap and microwave on high (100%) for 1 minute and then drain. Heat meatballs thoroughly according to times below or until internal temperature of meatballs reaches 160˚F. In large bowl combine onion mixture, wild rice, seasoned salt, pepper, milk, and egg and combine. Everyone loved it! In a small bowl, combine breadcrumbs and 1/2-cup heavy cream. I mentioned the other day that my father in-law gave me a bunch of old cookbooks and in one of those books, I found a recipe for porcupine meatballs; which are meatballs made with ground beef or poultry with rice cooked in a sauce. Bake in preheated oven for 25 to 30 minutes until meatballs are no longer pink in center. Thought that was about perfect the meatballs weren't overpowered by an oniony taste. Cover and microwave on high for 5-6 minutes or until heated through, stirring once. Overall a fantastic dish with no changes needed. Find this recipe, and a hundred more delicious ideas, in our cookbook The Weight & Wellness Way Cookbook & Nutrition Guide. Info. The second time I made them, I added just a bit of flour to stiffen up the meat balls a bit so the didn't fall apart stiring in sauce. Add ground beef, broken into chunks, and work gently but thoroughly with your hands to combine. Whisk plum marinade and mirin in a small jug and pour over meatballs, microwave on high (100%) for 2 minutes or until meatballs are cooked and stand for 2 minutes. Instead of sage in the gravy I used an herb blend that I tend to like on veggies (Penzey's Mural of Flavor). Meatballs: Cream Sauce: 1 pound ground beef: 2 cups chicken broth: 1/3 cup cooked wild rice: 1 cup heavy whipping cream: 1/4 cup dried cranberries: 1/4 teaspoon allspice: All Rights Reserved.