Great Lakes Native American–Inspired Wild Rice, Corn & Beef Meatball Bites
Savory, smoky, grain-forward, with a sharp berry finish.
Ingredients
Wild Rice–Beef Meatballs
- 1 lb 450g ground beef (80–85% lean)
- 3/4 cup 120g cooked wild rice (manoomin), left whole
- 1/3 cup 50g finely minced onion or shallot
- 2 cloves garlic finely minced
- 1 large egg
- 1/4 cup 30g fine breadcrumbs or crushed unsalted crackers
- 2 tbsp 30ml beef stock or bone broth
- 1 1/2 tsp kosher salt
- 3/4 tsp cracked black pepper
- 1/2 tsp smoked paprika
- 1/4 tsp ground sage
- 1/4 tsp ground juniper or 1–2 berries, crushed
- Beef tallow for searing
Savory Corn & Wild Rice Corncakes
- 1 cup 140g stone-ground cornmeal
- 1/2 cup 65g all-purpose flour
- 1 1/2 tsp baking powder
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 cup 80g cooked wild rice, chopped
- 2 tbsp sliced scallions or wild onion
- 2/3 cup 160ml buttermilk or water
- 2 large eggs
- 3 tbsp 45ml melted beef tallow
- 1 tbsp 15ml melted butter (optional)
- 1/3 cup 45g fresh or frozen cranberries, pulsed coarse
- 1/2 –1 tsp maple syrup
Instructions
MAKE THE MEATBALLS.
- Combine 1 lb (450g) ground beef, 3/4 cup (120g) cooked wild rice left whole, 1/3 cup (50g) minced onion, 2 cloves minced garlic, 1 large egg, 1/4 cup (30g) breadcrumbs, 2 tbsp (30ml) beef stock, 1½ tsp kosher salt, 3/4 tsp black pepper, ½ tsp smoked paprika, ¼ tsp sage, and ¼ tsp ground juniper. Mix gently. Form into 1-inch (2.5cm) meatballs.
SEAR THE MEATBALLS.
- Heat beef tallow in a wide pan over medium-high heat. Sear meatballs until deeply browned on all sides, about 6–8 minutes total. Set aside and reserve the pan with fond for gravy.
PREPARE OVEN AND PAN.
- Heat oven to 375°F (190°C). Grease a standard 12-cup muffin pan generously with beef tallow.
PREPARE THE CRANBERRIES.
- Pulse 1/3 cup (45g) fresh or frozen cranberries in a food processor until coarsely chopped. Toss with ½–1 tsp maple syrup and set aside.
MIX THE CORNCAKE BATTER.
- Whisk together 1 cup (140g) cornmeal, ½ cup (65g) flour, 1½ tsp baking powder, ¾ tsp salt, and ¼ tsp pepper. Fold in ½ cup (80g) chopped wild rice and 2 tbsp sliced scallions. In a separate bowl, whisk together 2/3 cup (160ml) buttermilk, 2 large eggs, 3 tbsp (45ml) melted tallow, and 1 tbsp (15ml) melted butter if using. Combine wet and dry ingredients just until mixed. Gently fold in maple-tossed cranberries.
ASSEMBLE AND BAKE.
- Fill each muffin well about 2/3 full with batter. Press one meatball into the center of each, allowing batter to come up around sides and mostly envelop the meatball. Bake 14–18 minutes, until cornbread is set and lightly browned. Rest 5 minutes before removing from pan.
SERVE.
- Serve hot with Beef Pan Gravy with Juniper & Sumac alongside Simple Wild Rice & Onion Side.
Notes
SERVE WITH -
• Beef Pan Gravy with Juniper & Sumac
• Simple Wild Rice & Onion Side
CHEF’S NOTES (READ BEFORE YOU COOK)
• Wild rice in the meatballs should be left whole for textural contrast and a meaty bite. In the cornbread, chop it finer for better distribution.
• Fresh cranberries provide sharp tartness that balances the rich, umami meatball. The maple syrup takes the edge off their bitterness while keeping them tart.
• Standard muffin tins work better than mini muffin tins—the batter can fully envelop the meatball, creating a more cohesive bite.
• Reserve the meatball searing pan for making the gravy—the fond is essential for flavor.
SERVING & PAIRINGS
• Plate with gravy spooned over or alongside.
• The wild rice side provides a clean, palate-clearing base.
MAKE-AHEAD & LEFTOVERS
• Meatballs can be seared and refrigerated up to one day ahead.
• Assembled bites are best served fresh. Reheat at 350°F (175°C) for 8–10 minutes.