Cranberry Wild Rice Meatballs
Prep time
Cook time
Total time
Serves: 27 meatballs
  • 1 pound lean ground beef or turkey (I used Jennie-O Lean Ground Turkey)
  • ¼ cup finely chopped onion
  • 1 cup cooked wild rice
  • 2 teaspoons salt
  • ¼ teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried rosemary
  • ¼ cup chopped flat leaf parsley
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoon egg whites
  • ⅔ cup dried cranberries
  • cooking spray
  • ¾ cup BBQ sauce (I used Ken Davis brand)
  • ½ cup cranberry sauce
  1. Combine all meatball ingredients in a large bowl. Form into 27 balls.
  2. Spray a sauté pan with cooking spray and turn heat to medium-high. Place meatballs in the pan and brown them on opposite sides for about 1 minute each. Depending on the size of your pan, you may need to do this in a few batches.
  3. Once meatballs are browned, add them to the crock pot. Mix the BBQ sauce and cranberry sauce together in a small bowl. Pour the sauce over the meatballs. Cook meatballs on high for at least 2 hours or on low for up to 8 hours. Serve warm with plenty of sauce and a sprinkling of fresh parsley on top.
Recipe by Destination Delish at