Freeze option: Cover and freeze cooled meatball mixture in a greased 9x13-in. baking dish. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Reheat meatballs, covered, until heated through, 10-12 minutes.
Ingredients
- 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
Description
- Preheat oven to 425°. In a large bowl, combine ground beef, pork, eggs, bread crumbs, onion, 1 teaspoon of salt, 1/2 teaspoon pepper and cooked rice; mix lightly but thoroughly. Shape into 30 1-1/2-in. balls.
- Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake until browned, 15-20 minutes. Remove from oven and reduce temperature to 350°. Remove pan drippings into an oven-safe skillet.
- Add butter to skillet and melt over medium-high heat. Stir in flour and remaining salt and pepper until blended; cook and stir until lightly browned, 1-2 minutes (do not burn). Gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add cranberry sauce, stirring until well combined. Add meatballs to skillet; stir to coat in sauce.
- Bake until cooked through, about 45 minutes, stirring halfway.
