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My review
Wild Rice Meatballs in Mushroom Sauce
Idahoan
"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."
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Ingredients
55 m servings 353 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 375 degrees F (190 degrees C).
- 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
Per Serving: 353 calories; 18.5 g fat; 16.6 g carbohydrates; 24.1 g protein; 84 mg cholesterol; 764 mg sodium. Full nutrition
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Reviews
Read all reviews 3845 Ratings
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Most helpful positive review
10/3/2016
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 i...
Most helpful critical review
2/1/2017
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.
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10/3/2016
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 i...
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 th...
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 ...
10/21/2016
I doubled the gravy! Sooooooo good. Husband said he was going to invite friends to show off my cooking
3/15/2017
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 ( t...
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 ...
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-s...
6/6/2018
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.