Wild rice meatballs

Well hello, my invisible internet friends. This post is coming a bit later in the day than usual. Want to know why? Oh, of course you do! What else could be more fascinating for you, right?

Ok, all joking aside, I got to spend the day with my grandparents. You guys, this is definitely one of the perks of having moved up here. We’re still an hour away from Hibbing, but that’s a far cry closer than the four (or far less if my brother or I drove) hours it used to take. Today we hit the grocery store, which number one is far more fun in a group. And even better, it’s pretty awesome to be able to do stuff to help out. They spent my whole life doing stuff for me, the least I can do is hit the grocery store with them, right? Right.

You know what else is really cool about living in this area? Wild rice. Yup, there is a plethora of wild rice for sale in the area. Tasty, organic, sustainably harvested wild rice. You know the things that make my hippie-dippy heart go all pitter-patter. I wasn’t always the biggest fan of wild rice, but it turns out, like most things you purchase close to the source, it’s far tastier when you know where it’s coming from.

I wasn’t always a fan of meatballs, either, but Himself is. And now, I am too. For whatever reason, I always had it in my head that meatballs were a pain to make. Not true, baked meatballs couldn’t be easier. The only catch is, they can dry out in the oven, but the rice, mushrooms, and banana peppers work together to keep these nice and moist and especially tasty. Not a fan of mushrooms? Go ahead and leave ’em out. But here’s a little secret, I bet if you ask Himself (who is not a big mushroom fan), he wouldn’t even have known they were in there. You get the flavor, but not the mushroom mush which can weird people out. Regardless, you should totally make these today.

Enjoy!