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 Wild Jack Cheese and Wild Rice Mini Meatballs

  • Olive oil cooking spray
  • 1 pound ground beef
  • 1½ cups cooked wild rice
  • 2/3 cup shredded Co-Jack cheese
  • 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.
 If you are making them ahead of time for an event, serve pretzels on the side or they get soggy. Makes 16 servings.




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