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.
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. :)
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 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!
I doubled the gravy! Sooooooo good. Husband said he was going to invite friends to show off my cooking
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.
Flavorful gravy and meatballs in a savory sauce!
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.
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!
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.
