Beef and wild rice meatballs are baked then simmered in a winebased mushroom gravy and paired with Idahoan Signature Russets Mashed Potatoes
Prep Time
1 hr 5 mins
Dificult
Medium
Servings
6
Ingredients
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.
