Meatballs with Wild Rice & Mnopgwad Cranberry Cinnamon Preserve


1 Lb        ground beef (or meat of choice)

½ cup    cooked wild rice

¼ cup    bread crumbs

1            egg

½ tsp     dried sage

½ tsp     salt

¼ tsp     ground pepper

¼ tsp     garlic powder

¼ tsp     onion powder


½ jar      MNOPGWAD PRESERVES Cranberry Cinnamon

½ cup    whipping cream

½ block cream cheese


  1. Cook wild rice in salted water for half an hour and drain
  2. Preheat oven to 350F
  3. Mix all ingredients together
  4. Shape into balls about 2cm round (approximately makes 24)
  5. Spread on baking sheet and bake for 12-16 mins at 350 F
  6. In a medium sauce pan, mix cranberry cinnamon, cream cheese, and whipping cream together. Simmer over medium heat until cream cheese has melted, reduce heat to medium low and simmer an additional 5-6 minutes stirring constantly until sauce thickens.
  7. Add cooked meatballs to sauce.
  8. Transfer to serving dish and enjoy!