Wild Rice Meatballs in Mushroom Sauce recipe

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1 ½ pounds ground beef
1 small onion, finely chopped
½ cup cooked wild rice
½ teaspoon seasoned salt
½ teaspoon garlic salt
⅓ cup bread crumbs
½ cup evaporated milk
1 tablespoon butter
8 ounces sliced fresh mushrooms
½ teaspoon salt
⅔ cup dry white wine
⅔ cup water
1 (10.75 ounce) can low-sodium cream of mushroom soup
¼ teaspoon dried sage
1 (9.74 ounce) package Idahoan Signature™ Russets Mashed Potatoes

Nutrition Info

512.9 calories
carbohydrate: 50.6 g
cholesterol: 84.2 mg
fat: 20.5 g
fiber: 3.5 g
protein: 28.1 g
saturatedFat: 7.9 g
servingSize: -
sodium: 1544.4 mg
sugar: 4.8 g
transFat: : -
unsaturatedFat: : -


  1. Preheat oven to 375 degrees F (190 degrees C).

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

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

  4. 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.

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

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

Recipe Yield

6 servings

Recipe Note

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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