Ground beef, mushrooms, and wild rice are baked and then simmered in a mushroom wine sauce that pairs wonderfully with Idahoan Signature™ Russets Mashed Potatoes.

Recipe Summary

prep:
10 mins
cook:
45 mins
total:
55 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Sauce:

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Combine beef, onion, rice, seasoned salt, garlic salt, bread crumbs, and evaporated milk. Shape into 1 inch meatballs. Place meatballs on rimmed baking sheet.

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

  • 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.

  • Transfer meatballs to the sauce and simmer until cooked through and hot, 30 minutes.

  • Prepare Idahoan Signature™ Russets Mashed Potatoes according to package instructions. Serve with the meatballs and mushroom sauce.

Nutrition Facts

513 calories; protein 28.1g 56% DV; carbohydrates 50.6g 16% DV; fat 20.5g 32% DV; cholesterol 84.2mg 28% DV; sodium 1544.4mg 62% DV. Full Nutrition
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Reviews (44)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/03/2016
I wasn't sure I was going to even like this but I thought it was pretty good! To speed up the cooking process I used the 90 second pre-cooked wild rice. I grind my own meat so I sent all the ingredients for the meatballs through my meat grinder to ensure a texture that didn't have chunks of onion. For even faster preparation I chose to cook the meatballs in my instant pot. This was a quick meal to make and I'm impressed by how good it was. Read More
(21)

Most helpful critical review

Rating: 3 stars
02/01/2017
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. Read More
52 Ratings
  • 5 star values: 32
  • 4 star values: 18
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/03/2016
I wasn't sure I was going to even like this but I thought it was pretty good! To speed up the cooking process I used the 90 second pre-cooked wild rice. I grind my own meat so I sent all the ingredients for the meatballs through my meat grinder to ensure a texture that didn't have chunks of onion. For even faster preparation I chose to cook the meatballs in my instant pot. This was a quick meal to make and I'm impressed by how good it was. Read More
(21)
Rating: 5 stars
10/16/2016
We loved this! I did add an extra can of mushroom soup to the mix b/c the family likes a lot of gravy/sauce to go over the mashed potatoes lol. I really liked the texture of the wild rice in the meatballs and the slightly nutty flavor that it added. Great flavor all around! These were perfect served over the Idahoan Signature Mashed Potatoes. I will def be making this one again YUM! Thanks for sharing.:) Read More
(9)
Rating: 5 stars
06/06/2018
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. Read More
(5)
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Rating: 5 stars
11/14/2016
This was excellent and husband approved! Per other suggestions we doubled the sauce that's the only change I made! Tip about the onion though. The measurement for 1 small onion is subjective so I used about 1/2 cup finely chopped. Thought that was about perfect the meatballs weren't overpowered by an oniony taste. Another tip I was tempted to use an egg to help bind the meatballs but it's not needed the rice did the trick perfectly! Lastly be sure to cook the sauce at least 30 min per the instructions. I kept tasting it along the way to check for any seasoning adjustments and it took about that long for the alcohol to finally dissipate. Overall a fantastic dish with no changes needed. I'll be adding to the rotation. Thanks for a great recipe! Read More
(5)
Rating: 5 stars
10/22/2016
I doubled the gravy! Sooooooo good. Husband said he was going to invite friends to show off my cooking Read More
(2)
Rating: 4 stars
03/15/2017
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. Read More
(1)
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Rating: 4 stars
01/16/2017
Flavorful gravy and meatballs in a savory sauce! Read More
(1)
Rating: 5 stars
10/31/2016
Delicious! Didn't make too many changes-I used shallots and dried parsley in the meatballs and a little parsley added to the sauce. Everyone loved it! I served it with Hungarian noodles. Thanks for sharing this recipe! I will make this again for sure! Read More
(1)
Rating: 4 stars
10/21/2016
This was quick and easy on a weeknight and it was pretty tasty. Instead of sage in the gravy I used an herb blend that I tend to like on veggies (Penzey's Mural of Flavor). Also used the 90-sec quick brown/wild rice pouch from the supermarket to save time. Served with mixed veggies. Everything took about 30 min start to finish. Read More
(1)
Rating: 3 stars
02/01/2017
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. Read More
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