- 1 1/2 pounds ground beef
- 1 small onion, finely chopped
- 1/2 cup cooked wild rice
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon garlic salt
- 1/3 cup bread crumbs
- 1/2 cup evaporated milk
- Sauce:
- 1 tablespoon butter
- 8 ounces sliced fresh mushrooms
- 1/2 teaspoon salt
- 2/3 cup dry white wine
- 2/3 cup water
- 1 (10.75 ounce) can low-sodium cream of mushroom soup
- 1/4 teaspoon dried sage
- 1 (9.74 ounce) package Idahoan Signature™ Russets Mashed Potatoes
- Preheat oven to 375 degrees F (190 degrees C).
- Combine beef, onion, rice, seasoned salt, garlic salt, bread crumbs, and evaporated milk. Shape into 1 inch meatballs. Place meatballs on rimmed baking sheet.
- Bake in preheated oven until brown, about 15 minutes.
- 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.
- Transfer meatballs to the sauce and simmer until cooked through and hot, 30 minutes.
- Prepare Idahoan Signature™ Russets Mashed Potatoes according to package instructions. Serve with the meatballs and mushroom sauce.
04/02/2018
recipepes.com
Wild Rice Meatballs in Mushroom Sauce, recipe
PT15M
PT1H
5
455 calories
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