Ingredients

• 1 1/2 pounds ground beef
• 1 small onion, finely chopped
• 1/2 cup cooked wild rice
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon garlic salt
• 1/3 cup bread crumbs
• 1/2 cup evaporated milk
• Sauce:
• 1 tablespoon butter
• 8 ounces sliced fresh mushrooms
• 1/2 teaspoon salt
• 2/3 cup dry white wine
• 2/3 cup water
• 1 (10.75 ounce) can low-sodium cream of mushroom soup
• 1/4 teaspoon dried sage
• 1 (9.74 ounce) package Idahoan Signature™ Russets Mashed Potatoes

Instructions

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.