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

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