Wild Rice Meatballs

These flavorful meatballs featuring Canoe Wild Rice are a tasty addition to your next potluck as well as traditional meals that call for ground beef or turkey (yay, spaghetti!). Bake a big batch now and freeze some for later.

Posted in: Main Course, Potluck


  • 1 Pound of Lean Ground Beef or Turkey
  • 1/2 Cup of Pre-cooked Wild Rice or Mostly Prepared Wild Rice (it will cook more in the oven)
  • 1/4 Cup of Chopped Onions
  • 1/4  Cup of Chopped Celery
  • 2 Cloves of Minced Garlic
  • 1 Egg
  • 2-3 Tablespoons of Milk or Vegetable Broth
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Black Pepper
  • 1 Teaspoon of Dried Thyme, Rosemary, or Oregano
  • 1/4 Cup of Freshly Chopped Parsley
  • Parsley Leaves for Garnishing



  1. Start by preparing your wild rice, or used pre-cooked Canoe Wild Rice. If preparing your own, it’s okay to slightly undercook the wild rice for this recipe as it will continue to cook in the oven.
  2. Make sure the ground beef or turkey is completely thawed.
  3. Chop onion and celery, and mince the garlic. (You can sauté these before mixing, if you like.)
  4. Mix all ingredients together except for the meat and the garnish.
  5. Add in the meat and mix thoroughly.
  6. Using your hands, form meatballs about 1-2 inches in diameter.
  7. Place meatballs on a broiler pan or a 9 x 12 cake pan (or larger).
  8. Bake at 350 degrees for 25-30 minutes, or until the center is no longer pink.
  9. Serve now and garnish with fresh parsley leaves, keep warm in a crockpot for later, or cool and freeze for another day.