Blue Cheese and Rosemary Wild Rice Meatballs
Serves: 4
  • 1 pound ground beef
  • 1½ cups cooked wild rice
  • ⅔ cup crumbled blue cheese/ 3 ounces/85 g
  • 1 small onion (3 ½ to 4 ounces in size), finely chopped
  • 1 large egg
  • 2 Tablespoons of chopped fresh rosemary
  • 2 medium cloves of garlic, finely chopped
  • 1 teaspoon salt
  • ½ teaspoon pepper
  1. Preheat oven to 375° F. Combine ingredients and shape into 16 meatballs using a 1½ ounce ice cream scoop.
  2. Place meatballs on a baking sheet and bake for 10 minutes on lower rack of oven. Remove the baking sheet from the oven and flip each meatball over. Return to the oven and bake for an additional 10 minutes for a total cooking time of 20 minutes, or until brown.
  3. Serve with your favorite marinara or homemade ketchup.
Variation: Turkey, Goat Cheese and Sun-Dried Tomato Wild Rice Meatballs. Use ground turkey or chicken in place of the beef. Substitute goat cheese for the blue cheese and ½ ounce of fresh basil for the rosemary. Add ½ cup of finely chopped sun-dried tomatoes.

To yield 1½ cups of cooked wild rice bring ½ cup of uncooked wild rice and 1½ cups of water to a boil, then reduce heat and simmer uncovered for 25-30 minutes or until all water is absorbed.
Nutrition Information
Serving size: 4 meatballs Calories: 462, Fat: 30g, Saturated fat: 13g, Unsaturated fat: 17g, Trans fat: 0g, Carbohydrates: 16g, Sugar: 2g, Sodium: 945mg, Fiber: 2g, Protein: 29g, Cholesterol: 146mg
Recipe by Queen of My Kitchen at