Turkey & Wild Rice Porcupines

This is not so different from the traditional way of making “Porcupines”, with ground beef and long-grained rice. You could revert to that, if you like, but in that case don’t soak the rice. We really like the combination of turkey and wild rice, though; and it makes them a little lighter and healthier too. (At least, I for one should not be eating much white rice.)  
These are slow to make only for the baking time, and the time needed to soak the wild rice. The vegetables should be chopped finely, but the meatballs are otherwise very simple to assemble. After that they need little attention, just a long, slow cook that will smell delicious and keep your kitchen warm.
4 servings (16 to 24 meatballs)
2 hours – 40 minutes prep time

Turkey & Wild Rice Meatballs
1/2 cup wild rice
1 small onion OR 2 medium shallots1 or 2 cloves of garlic1 medium carrot3/4 teaspoon saltfreshly ground black pepper to taste2 teaspoons Worcestershire sauce 500 grams (1 pound) ground turkey1 large egg1 tablespoon mild vegetable oil
3 cups thin tomato sauce
Put a pot of water on to boil. Add the rice and boil for about 5 minutes, then turn off the stove, cover, and let soak for at least 20 minutes; 30 is better. Preheat the oven to 350°F.

Meanwhile, peel and mince the onion or shallots. Peel and mince the garlic. Peel and grate the carrot. Put them all in a mixing bowl. Add the salt, pepper, and Worcestershire sauce. Add the ground turkey and egg. Drain the wild rice well, and add it. Mix everything well by hand. 
Oil a shallow baking pan which will hold the meatballs in a single layer with a small amount of space around them. Form the mixture into meatballs and place them in the prepared pan. If you tomato sauce is thick, thin it with a little water to make 3 cups total, and pour it evenly over the meatballs. Cover the pan, with its own lid if it has one, or with aluminum foil.
Bake at 350°F for 45 minutes. Remove the foil and turn the meatballs over. Return them to the oven and bake them for a further 30 minutes. Let rest for 5 minutes before serving. 

Last year at this time I made Sweet Potato Pie.

* Originally published here

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