Wild Rice Meatballs in Mushroom Sauce

Ground beef, mushrooms, and wild rice are baked and then simmered in a mushroom wine sauce that pairs wonderfully with Idahoan Signature™ Russets Mashed Potatoes.

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 513 Calories

Ingredients

• ½ teaspoon salt
• ½ cup evaporated milk
• 1 tablespoon butter
• ⅔ cup water
• ½ teaspoon garlic salt
• 1 ½ pounds ground beef
• ¼ teaspoon dried sage
• 1 small onion, finely chopped
• ⅔ cup dry white wine
• ⅓ cup bread crumbs
• ½ teaspoon seasoned salt
• 8 ounces sliced fresh mushrooms
• 1 (9.74 ounce) package Idahoan Signature™ Russets Mashed Potatoes
• ½ cup cooked wild rice
• 1 (10.75 ounce) can low-sodium cream of mushroom soup

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Combine beef, onion, rice, seasoned salt, garlic salt, bread crumbs, and evaporated milk. Shape into 1 inch meatballs. Place meatballs on rimmed baking sheet.

Step 3

Bake in preheated oven until brown, about 15 minutes.

Step 4

Melt butter in a skillet over medium heat. Add mushrooms and sprinkle with salt; saute until mushrooms release their moisture and soften, about 10 minutes. Add the wine, water, soup, salt, and sage to saucepan; stir to combine.

Step 5

Transfer meatballs to the sauce and simmer until cooked through and hot, 30 minutes.

Step 6

Prepare Idahoan Signature™ Russets Mashed Potatoes according to package instructions. Serve with the meatballs and mushroom sauce.