1 pound ground beef 1 pound ground pork 2 large eggs 1 cup dry bread crumbs 3 tablespoons dried minced onion 1-1/2 teaspoons salt, divided 1 teaspoon pepper, divided 2 cups cooked and cooled wild rice 3 tablespoons butter 3 tablespoons all-purpose flour 2 cups beef broth 1 can (14 ounces) whole-berry cranberry sauce
Set the oven temperature to 425°. Lightly but thoroughly combine cooked rice, minced beef, pork, eggs, bread crumbs, onion, and 1 teaspoon of salt and 1/2 teaspoon of pepper in a large bowl. Roll into thirty 1-1/2-inch disks.
Spread meatballs on a greased baking rack that measures 15 by 10 by 1 inch. 15 to 20 minutes, or until browned. At 350°, remove from oven and reduce temperature. Transfer the pan drippings to a skillet that is oven-safe.
Melt the butter in a skillet over a medium-high heat setting. Blend in the flour, remaining salt, and pepper; cook and stir for one to two minutes, or until faintly browned (careful not to burn). With a whisk, gradually incorporate the broth.
Stirring continuously, bring to a boil; simmer and stir for one to two minutes, or until thickened. Cranberry sauce should be incorporated while whisking. Saute the meatballs in the skillet while stirring to moisten.
Bake for approximately 45 minutes, stirring midway, or until thoroughly cooked.