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.
|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|
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