Blue Cheese & Wild Rice Pork Meatballs
The combination of blue cheese and rosemary makes these meatballs special and crave-worthy. Wild rice brings extra texture and flavor. Serve as an appetizer or main course.
Special Equipment
- 1 Tablespoon Cookie Scoop (optional)
- Meat thermometer (optional but recommended)
- Large cookie sheet
Ingredients
- 1½ cups cooked wild rice (see step 1)
- ⅔ cup crumbled mild blue cheese (3 oz)
- 1 large egg
- 2 tsp dried rosemary chopped or smashed with mortar & pestle
- 2 cloves garlic finely chopped
- 1 tsp table salt
- ¾ tsp ground black pepper
- ½ tsp dried savory crushed
- 1 lb ground pork
- Marinara sauce for serving (optional)
Instructions
- First, cook your wild rice. (In a rice cooker: 1 cup rice to 2 cups water on the brown rice setting makes enough for this recipe plus a little extra.) Fresh rice is best - let it cool down a bit before continuing the recipe.
- Preheat oven to 375° F with a rack in the center. Put parchment paper on a baking sheet.
- Put the rice, blue cheese, egg, rosemary, garlic, salt, pepper, and savory into a large mixing bowl. Mix well.
- Add the ground pork into the rice mixture and mix just until combined.
- Shape into meatballs using a Tablespoon or Tbsp-sized cookie scoop. You will have around 28 to 30 meatballs. They will be very sticky and not want to stay in perfect round shapes - this is okay, close is good enough.
- Place meatballs on the prepared baking sheet and bake for 10 minutes.
- Remove the baking sheet from the oven and flip each meatball over (tongs are easiest).
- Return to the oven and bake for an additional 10 minutes for a total cooking time of 20 minutes, or until internal temp reaches 165 F.
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