Wild Rice Meatballs in Mushroom Sauce

Tuesday, 25 October 2016 - 12:42 | Views - 1,526

Ingredients

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

1 tablespoon butter

8 ounces sliced fresh mushrooms

1/2 teaspoon salt

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

Directions

Prep 10 m Cook 45 m Ready In 55 m

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.

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