Blue Cheese Wild Rice Mini Meatballs
Serves: 16 (appetizer) servings
  • Olive oil cooking spray
  • 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
  • 32 gluten-free mini pretzel sticks
  1. Preheat oven to 375° F and lightly spray two baking sheets with olive oil cooking spray.
  2. Combine remaining ingredients (except pretzel sticks) and shape into 32 mini meatballs using a ¾ ounce ice cream scoop.
  3. Place meatballs on baking sheets and bake for 8 minutes on bottom racks of oven. Flip each meatball over, rotate the baking sheets, and return to the oven for another 8 minutes for a total cooking time of 16 minutes.
  4. Pierce each meatball with a gluten-free pretzel stick and serve with your favorite marinara or homemade ketchup.
Notes: 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.
Recipe by Queen of My Kitchen at