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Wild Rice Meatballs in Mushroom Sauce
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Savory beef and wild rice meatballs in mushroom gravy, served with fluffy instant mashed potatoes.
Ingredients:
  • 1.5 pounds ground beef
  • 1 small onion, finely chopped
  • 0.5 cup cooked wild rice
  • 0.5 teaspoon seasoned salt
  • 0.5 teaspoon garlic salt
  • 0.33333334326744 cup bread crumbs
  • 0.5 cup evaporated milk
  • 1 tablespoon butter
  • 8 ounces sliced fresh mushrooms
  • 1 pinch salt
  • 0.66666668653488 cup dry white wine
  • 0.66666668653488 cup water
  • 1 (10.75 ounce) can low-sodium cream of mushroom soup
  • 0.5 teaspoon salt
  • 0.25 teaspoon dried sage
  • 1 (9.74 ounce) package Idahoan Signature™ Russets Mashed Potatoes
Instructions:
  • Preheat the oven to a toasty 375°F (190°C).
  • Combine beef, onion, cooked rice, seasoned salt, garlic salt, bread crumbs, and evaporated milk in a bowl. Mix well and shape into 1-inch meatballs. Arrange meatballs on a rimmed baking sheet.
  • Bake until golden brown in the preheated oven, approximately 15 minutes.
  • In a skillet over medium heat, melt butter. Add mushrooms, sprinkle with salt, and sauté until softened and moisture is released, about 10 minutes. Stir in wine, water, condensed soup, 1/2 teaspoon salt, and sage; combine well for the sauce while meatballs cook.
  • Add the meatballs to the sauce and let them simmer for 30 minutes until fully cooked and piping hot. Ensure they reach an internal temperature of at least 160°F (71°C) when checked with an instant-read thermometer in the center.
  • While waiting, make creamy mashed potatoes following the instructions on the package. Serve alongside juicy meatballs smothered in rich mushroom sauce.

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