Dining Hall Cranberry Wild Rice Meatball Recipe
Cranberry Wild Rice Meatballs with Lingonberry Preserves
A Swedish-style meatball with wild rice and dried cranberries simmered in a zesty cream sauce and served with lingonberry preserves.
| 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 |
| 1/4 cup minced onion | 1/8 teaspoon nutmeg |
| 1 teaspoon salt | 3 tablespoons cornstarch |
| 1/4 teaspoon allspice | 1/4 cup water |
| 1/4 teaspoon black pepper | |
| 1/8 teaspoon nutmeg | Garnish: |
| 1/8 teaspoon curry powder | Lingonberry Preserves |
| 3/4 cup bread crumbs | |
| 1/4 cup water | |
| 1 egg |
To prepare meatballs, combine all ingredients; mix well. Shape into 1 1/2 to 2-inch balls; place in shallow baking pan. Bake in 325 degree oven for 30 minutes.
While meatballs are baking, make Cream Sauce. In saucepan, combine chicken broth and whipping cream; over low heat, heat just to simmer. Stir in allspice and nutmeg. In small bowl, combine corn starch and water; stir until smooth. Stir into cream mixture; simmer.
After 30 minutes, remove meatballs from oven; transfer to 13×9-inch baking pan or oven-proof serving dish. Pour cream sauce over meatballs; cover with foil. Return meatballs to oven and continue baking for 30 minutes. Serve with Lingonberry Preserves. 4 servings
Thank you so much for this delicious recipe!! Now I can dream of the fair all year long…yummy!!
Thank you, making this for our Christmas dinner! We went twice in 2018 and always get this and the ham loaf, we can’t decide which is our favorite!
Loved these meatballs at the State Fair. After the meatballs have been baked, can meatballs and cream sauce be placed in a Crock-Pot.