Wild Rice Meatballs in Mushroom Sauce
Description
Tasty ground beef and wild rice meatballs are baked, then simmered in a rich mushroom gravy and served with quick and easy instant mashed potatoes.
Ingredients
•
1 1/2 pounds ground beef
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1 small onion, finely chopped
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1/2 cup cooked wild rice
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1/2 teaspoon seasoned salt
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1/2 teaspoon garlic salt
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1/3 cup bread crumbs
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1/2 cup evaporated milk
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1 tablespoon butter
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8 ounces sliced fresh mushrooms
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1 pinch salt
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2/3 cup dry white wine
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2/3 cup water
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1 (10 3/4 ounce) can low-sodium cream of mushroom soup
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1/2 teaspoon salt
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1/4 teaspoon dried sage
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1 (9 11/15 ounce) package Idahoan Signature™ Russets Mashed Potatoes
Directions
1
Preheat the oven to 375 degrees F (190 degrees C).
2
Make the meatballs: Mix beef, onion, cooked rice, seasoned salt, garlic salt, bread crumbs, and evaporated milk together in a bowl until well combined. Shape into 1-inch meatballs. Place meatballs onto a rimmed baking sheet.
3
Bake in the preheated oven until brown, about 15 minutes.
4
While the meatballs are cooking, make the sauce: Melt butter in a skillet over medium heat. Add mushrooms and sprinkle with a pinch of salt; sauté until mushrooms release their moisture and soften, about 10 minutes. Add wine, water, condensed soup, 1/2 teaspoon salt, and sage; stir to combine.
5
Transfer meatballs to the sauce and simmer until cooked through and hot, 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
6
Meanwhile, prepare mashed potatoes according to the package instructions. Serve with meatballs and mushroom sauce.