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Beef and Wild Rice Meatballs in Mushroom Gravy

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PREP TIME
20 min
COOKING TIME
45 min
TOTAL TIME
65 min
SERVINGS
6 servings
Dinner
Beef and Wild Rice Meatballs in Mushroom Gravy
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 pinch salt
  • 2/3 cup dry white wine
  • 2/3 cup water
  • 1 (10.75 ounce) can low-sodium cream of mushroom soup
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried sage
  • 1 (9.74 ounce) package Idahoan Signature™ Russets Mashed Potatoes
Instructions
1
First, preheat the oven to a high temperature of 375 degrees F (190 degrees C).
2
Meanwhile, create the meatballs by combining beef, finely chopped onion, cooked rice, a pinch of seasoned salt, garlic salt, and bread crumbs in a bowl until everything is fully incorporated. Add evaporated milk to the mixture and blend until it's smooth. Shape the mixture into small, round meatballs that are about 1 inch in diameter. Place these meatballs onto a baking sheet lined with parchment paper.
3
While the meatballs are cooking, prepare the sauce in a separate pan. Melt butter over medium heat and add sliced mushrooms; sprinkle with a small amount of salt to bring out their flavor. Sauté the mushrooms until they release their moisture and become soft, about 10 minutes. Add a small amount of wine, water, condensed soup, another pinch of salt, and dried sage; stir to combine.
4
Then, transfer the cooked meatballs to the sauce pan and simmer until they're fully cooked through and hot. You can check if they're done by inserting an instant-read thermometer into the center of a meatball; it should read at least 160 degrees F (71 degrees C).
5
Simultaneously, prepare the mashed potatoes according to the package instructions. Serve these alongside the meatballs and their accompanying mushroom sauce.