Wild Rice Meatballs in Mushroom Sauce
Ingredients
- 1 ½ pounds ground beef
- 1 small onion, finely chopped
- ½ cup cooked wild rice
- ½ teaspoon seasoned salt
- ½ teaspoon garlic salt
- ⅓ cup bread crumbs
- ½ cup evaporated milk
- 1 tablespoon butter
- 8 ounces sliced fresh mushrooms
- 1 pinch salt
- ⅔ cup dry white wine
- ⅔ cup water
- 1 (10.5 ounce) can low-sodium condensed cream of mushroom soup
- ½ teaspoon salt
- ¼ teaspoon dried sage
- 1 (9.74 ounce) package Idahoan Signature Russets Mashed Potatoes
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Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- 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.
- Bake in the preheated oven until brown, about 15 minutes.
- 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.
- 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).
- Meanwhile, prepare mashed potatoes according to the package instructions. Serve with meatballs and mushroom sauce.
Source
Original recipe: View Original
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