Wild Rice Meatballs in Mushroom Sauce

Wild Rice Meatballs in Mushroom Sauce
  • 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


  1. Preheat oven to 375 degrees F (190 degrees C).
  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.
  3. Bake in preheated oven until brown, about 15 minutes.
  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.
  5. Transfer meatballs to the sauce and simmer until cooked through and hot, 30 minutes.
  6. Prepare Idahoan Signature™ Russets Mashed Potatoes according to package instructions. Serve with the meatballs and mushroom sauce.

04/02/2018
Wild Rice Meatballs in Mushroom Sauce, recipe PT15M PT1H 5 455 calories

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