Follow Cookwork on Twitter
Follow Cookwork on Facebook

Wild Rice Meatballs



  • Current rating: 0.0/5
  • 1
  • 2
  • 3
  • 4
  • 5
0 ratings


8 oz. Minnesota wild rice
6 cups water, divided
5 lb. 85% lean ground beef
4 whole eggs, slightly beaten
1 cup finely chopped onion
1 tbsp. finely minced garlic
1 tbsp. salt
1/2 tsp. black pepper
2 tbsp. oil
1 1/4 cups finely chopped green pepper
1 tbsp. minced garlic
#10 can pineapple tidbits, undrained
8 oz. can diced pimento, drained
1/4 cup cornstarch
1 1/4 cups teriyaki sauce


  1. 1
    Cook wild rice using one of the following methods: Range: combine in heavy stock pot, cover and bring to a boil. Reduce heat and simmer 45-55 minutes or until grains just start to open. Steamer: combine in shallow steamer pan(s). Steam, uncovered, 40-50 minutes or until grains are open. Cooking time may vary with type of steamer.
  2. 2
    Combine ingredients such as ground beef, 1 cup water, eggs, chopped onion, garlic, salt, black pepper with wild rice. Shape into desired size meatballs. Place in single layer on baking pan and bake.
  3. 3
    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.
  4. 4
    Combine cornstarch, teriyaki sauce and 1/2 cup water in bowl. Stir into pineapple mixture and bring to a boil. Continue cooking approximately 1 minute, stirring constantly.
  5. 5
    Serving 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

recipe search tags

preparation methods
cuisines European, Italian, North & South American, Other North American
Spinner Loading