With Idahoan Signature Russets Mashed Potatoes, beef and wild rice meatballs are baked, then cooked in a wine-based mushroom sauce.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
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
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.
Nutrition Facts
| Calories | 492 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 114 mg |
| Dietary Fiber | 2 g |
| Protein | 36 g |
| Saturated Fat | 10 g |
| Sodium | 943 mg |
| Sugars | 6 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
Very tasty – love the wild rice addition. Made it exactly as written, and will definitely make it again.
Husband and loved them, picky teens said they were edible. I did not add sautéed mushrooms cause I don’t like the consistency. 1.5lbs made 12 meatballs for me.
Very good sauce but my husband and I both didn’t like the hard texture of the rice in the meatballs. Next time I will make them without the rice because rot really doesn’t need it. Also I made real mashed potatoes to go with it.
I LOVED this and my family did too. Only change was to double the mushroom gravy and used extra butter when sautéing the mushrooms. I will make again. I think it would be something different than a standard hot dish that you would bring to a family in need of meals.
Turned out awesome! I’ll make it over and over again!
Great recipe…Served with egg noodles. Next time will use a full cup of wild rice,
I give it 4 stars instead of 5 because 2/3 cup a wine was too much. I thought the wine would reduce and evaporate, but that’s all I could smell once they were done. And you could really taste it. Other than that, they were dynamite!
The whole family loved this! We used wild rice we harvested ourselves from our tribal lands. I used less salt and doubled the sauce like others suggested. I’ll definitely be cooking this often.
This was pretty amazing. I doubled the sauce and made my own potatoes. Really excellent flavor. I added the extra milk to the gravy and used dry vermouth. A+. It was my first time using wild rice. It takes about an hour to cook. . Plan ahead.
This was so good! I loved it as an alternative recipe for meatballs! Made the meatballs exactly as directed (subbed milk and cream for the evaporated milk: 2T cream, rest, milk) baked for extra time in oven, probably about 25 minutes. Made cream of mushroom soup from Pioneer Woman’s recipe, and it was so good I didn’t even add the rest of the ingredients for the sauce! I will next time though 🙂 Served with extra wild rice and cauliflower.
I followed the recipe exactly, just made the meatballs bigger. My husband loved them! Even my son, who won’t eat mushrooms, picked the meatballs out of the sauce, triee them and gave a big thumbs up!
Save even MORE time, using pre-cooked meatballs and box packaged Wild and White Rice mix.!! Focus on DOUBLING UP the yummy sauce; this really is the key ingredient. Use vineyard white wine ( the bottled “cooking” wines have way way too much sodium content ); toning DOWN from 1/2 teaspoon of salt helps, too. Serves up good with mashed potatoes, your fave pasta OR can stand alone on it’s own, alongside well made veggie sides; that’s your call.
Didn’t have wild rice, so used leftover white and Jasmine. Didn’t have mushroom soup but had Cream of Chicken. Worked well and was delicious! Will definitely make again!
Eh, not great and not bad. I think it was too much work for such a bland taste. I think 2/3 cup of wine is too much and deflects the taste.
This was pretty good. I made it as written, except I didn’t have any sage. Meatballs were very moist and sauce was delightful. Might double the sauce next time, just to have more for potatoes..
I followed the recipe, but my meatballs didn’t hold up very well after they were transferred into the sauce. It had the appearance of beef stroganoff. The flavors in the meatballs and sauce are good, so I will definitely make this again…just with some tweaks.
These were really delicious. The only thing I did differently is to double the recipe and I’m so glad I did because the rest went into the freezer. I’m looking forward to eating these again!
These are delicious, simple to make, meatballs.
delicious!
Only change was I used extra breadcrumbs and an egg in the mixture. My grandsons loved it and requested it be made again. Excellent recipe and will make again.
Made it with an extra can of soup, as it seemed dry with just one can. Also added a bit of the evaporated milk to sauce.