Ingredients
6
6 servings
- •1.5 pounds ground beef
- •1 small onion, finely chopped
- •0.5 cup cooked wild rice
- •0.5 teaspoon seasoned salt
- •0.5 teaspoon garlic salt
- •0.33333334326744 cup bread crumbs
- •0.5 cup evaporated milk
- •1 tablespoon butter
- •8 ounces sliced fresh mushrooms
- •1 pinch salt
- •0.66666668653488 cup dry white wine
- •0.66666668653488 cup water
- •1 (10.75 ounce) can low-sodium cream of mushroom soup
- •0.5 teaspoon salt
- •0.25 teaspoon dried sage
- •1 (9.74 ounce) package Idahoan Signature™ Russets Mashed Potatoes
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.
Nutritional Facts
Per 6 servings
- Calories: 492
- Carbohydrate: 23g
- Fat: 26g
- Fiber: 2g
- Protein: 36g
- Sugar: 6g
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