Wild Rice Meatballs in Mushroom Sauce

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.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 492 Calories

Ingredients

• 1 pinch salt
• 1 tablespoon butter
• 1 small onion, finely chopped
• 8 ounces sliced fresh mushrooms
• 1 (9.74 ounce) package Idahoan Signature™ Russets Mashed Potatoes
• 1 (10.75 ounce) can low-sodium cream of mushroom soup
• 0.25 teaspoon dried sage
• 0.5 teaspoon salt
• 0.66666668653488 cup water
• 0.5 teaspoon garlic salt
• 1.5 pounds ground beef
• 0.66666668653488 cup dry white wine
• 0.5 cup evaporated milk
• 0.5 teaspoon seasoned salt
• 0.33333334326744 cup bread crumbs
• 0.5 cup cooked wild rice

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 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.

Step 3

Bake in the preheated oven until brown, about 15 minutes.

Step 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.

Step 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).

Step 6

Meanwhile, prepare mashed potatoes according to the package instructions. Serve with meatballs and mushroom sauce.