Wild Rice Meatballs In Mushroom Sauce Recipes

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WILD RICE MEATBALLS



Wild Rice Meatballs image

Wild Rice Meatballs is a delicious twist on a classic meatball recipe made with onion and garlic and baked so the tender balls are perfectly cooked.

Provided by Linda Larsen

Categories     Dinner     Entree     Main Course

Time 40m

Number Of Ingredients 9

1/4 cup wild rice
1 tablespoon olive oil
1/2 cup onion (finely chopped)
2 cloves garlic (minced)
1 teaspoon salt (seasoned)
1/8 teaspoon pepper
2 tablespoons milk
1 egg
1 pound ground beef

Steps:

  • Gather the ingredients.
  • Combine wild rice with 1/2 cup water in a small saucepan.
  • Bring to a simmer, then cover and simmer on low heat for 30 to 35 minutes until rice is almost tender.
  • Set aside.
  • Preheat oven to 350 F.
  • In a small saucepan heat olive oil over medium heat; add onion and garlic and sauté until tender, about 5 to 7 minutes.
  • In large bowl combine onion mixture, wild rice, seasoned salt, pepper, milk, and egg and combine.
  • Add ground beef, broken into chunks, and work gently but thoroughly with your hands to combine.
  • Form into meatballs about 1 inch in diameter and place on a broiler pan.
  • Bake in preheated oven for 25 to 30 minutes until meatballs are no longer pink in center.
  • Cool and freeze, or when baked, use in your favorite recipe.
  • Enjoy.

Nutrition Facts : Calories 64 kcal, Carbohydrate 1 g, Cholesterol 25 mg, Fiber 0 g, Protein 6 g, SaturatedFat 1 g, Sodium 84 mg, Sugar 0 g, Fat 4 g, ServingSize 24 meatballs (24 servings), UnsaturatedFat 0 g

WILD RICE MEATBALLS IN MUSHROOM SAUCE



Wild Rice Meatballs in Mushroom Sauce image

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.

Provided by Idahoan

Categories     Trusted Brands: Recipes and Tips     Idahoan®

Time 55m

Yield 6

Number Of Ingredients 15

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

Steps:

  • 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 : Calories 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, Sodium 1544.4 mg, Sugar 4.8 g

MUSHROOM SAUCE FOR MEATBALLS



Mushroom Sauce for Meatballs image

Make and share this Mushroom Sauce for Meatballs recipe from Food.com.

Provided by Pamela

Categories     Sauces

Time 20m

Yield 2 3/4 cups

Number Of Ingredients 11

2 tablespoons butter
2 cups fresh mushrooms
1 small onion, chopped
1/4 cup flour
1 1/2 teaspoons chicken bouillon powder
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
2 cups milk
1/2 cup apple juice or 1/2 cup white wine

Steps:

  • Melt butter in frying pan.
  • Add mushroom and onions and sauté until soft.
  • Mix in remaining ingredients and simmer for about 4 minutes, until thickened, stirring often.
  • Add meatballs and simmer until heated through.
  • To freeze: Double or triple sauce and divide into 3 cup containers or freezer bags. Label and freeze for up to 3 months; Defrost in fridge overnight or in microwave; add cooked meatballs and cook or bake until heated through.

MEATBALLS IN MUSHROOM SAUCE



Meatballs in Mushroom Sauce image

Got this recipe from a Meijers brand Cream of Mushroom Soup can label. It came out creamy, warm and satisfying; even my picky eaters ate it. We had it over angel hair pasta, but I'm sure it would be delicious over rice or a couscous as well. I didnt want to lose the recipe, so I wanted to post on here. I'm sure it could be tweaked into a Crockpot recipe, too.

Provided by keth2265

Categories     One Dish Meal

Time 18m

Yield 5 serving(s)

Number Of Ingredients 8

1 1/2 cups sliced mushrooms
1 medium onion, halved and sliced
1 tablespoon vegetable oil (I used Olive oil)
1 (10 1/2 ounce) can condensed cream of mushroom soup
1 cup low-fat milk (I used whole milk because thats what I had on hand)
2 tablespoons Worcestershire sauce
1 lb frozen meatballs (I had made my own)
1/2 lb linguine, uncooked (I used angel hair, but I think any rice would be ok too)

Steps:

  • Cook noodles according to package directions; drain and keep warm.
  • Saute mushrooms and onion in oil until tender.
  • Stir in soup, milk, and Worcestershire sauce.
  • Add meatballs.
  • Cover; simmer 10-15 minutes or until meatballs are thawed and heated.
  • Serve over noodles. Garnish with chopped parsley (I used dry Italian seasoning).

Nutrition Facts : Calories 282.8, Fat 7.5, SaturatedFat 1.6, Cholesterol 2.4, Sodium 476.3, Carbohydrate 44.7, Fiber 2, Sugar 6.2, Protein 9.4

WILD RICE MEATBALLS IN MUSHROOM SAUCE



Wild Rice Meatballs in Mushroom Sauce image

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.

Provided by Idahoan

Categories     Idahoan®

Time 55m

Yield 6

Number Of Ingredients 15

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

Steps:

  • 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 : Calories 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, Sodium 1544.4 mg, Sugar 4.8 g

WILD RICE MEATBALLS IN MUSHROOM SAUCE



Wild Rice Meatballs in Mushroom Sauce image

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.

Provided by Idahoan

Categories     Idahoan®

Time 55m

Yield 6

Number Of Ingredients 15

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

Steps:

  • 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 : Calories 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, Sodium 1544.4 mg, Sugar 4.8 g

WILD RICE MEATBALLS IN MUSHROOM SAUCE



Wild Rice Meatballs in Mushroom Sauce image

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.

Provided by Idahoan

Categories     Idahoan®

Time 55m

Yield 6

Number Of Ingredients 15

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

Steps:

  • 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 : Calories 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, Sodium 1544.4 mg, Sugar 4.8 g

MEATBALLS WITH MUSHROOM SAUCE



Meatballs with Mushroom Sauce image

My mother was a great cook and experimented with a lot of different foods. She loved to invite family for dinner and often served these meatballs. - Joyce Watson, Piggott, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 30 meatballs.

Number Of Ingredients 9

1/4 cup evaporated milk
1/4 cup dry bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds ground beef
SAUCE:
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2/3 cup evaporated milk
2/3 cup water

Steps:

  • In a large bowl, combine the first four ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. In a large oven-proof skillet, brown meatballs; drain. Combine sauce ingredients; pour over meatballs. Bake, uncovered, at 350° for 30 minutes or until meat is no longer pink.

Nutrition Facts :

CHICKEN MEATBALLS OVER WILD MUSHROOM RISOTTO DRIZZLED WITH BASIL



Chicken Meatballs over Wild Mushroom Risotto Drizzled With Basil image

Make and share this Chicken Meatballs over Wild Mushroom Risotto Drizzled With Basil recipe from Food.com.

Provided by gregory schulte

Categories     Rice

Time 1h

Yield 4 serving(s)

Number Of Ingredients 29

1 (12 ounce) package ground chicken
1 small yellow onion, diced
2 large garlic cloves, finely chopped
olive oil
1 teaspoon kosher salt
1 egg
1/2 cup shredded parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic salt
1 teaspoon dried parsley
1/4 teaspoon ground pepper
1/4 teaspoon red pepper flakes
1/8 cup milk
1 1/2 ounces panko breadcrumbs (japanese bredcrumbs)
olive oil
1 medium yellow onion
2 large garlic cloves
1/2 lb cremini mushroom
1 1/2 cups arborio rice
5 cups chicken stock
1/2 cup shredded parmesan cheese
2 large garlic cloves
2 cups packed basil leaves
1/4 cup pine nuts, toasted
2/3 cup extra virgin olive oil
3/4 cup parmesan cheese, divided
kosher salt
black pepper

Steps:

  • for meatballs:.
  • preheat oven to 375.
  • heat 2 tablespoons olive oil and saute onions for 3-4 minutes and season with a little salt.
  • add garlic to onions and saute till onions are translucent about 4 minutes remove from heat and cool on a plate.
  • in a bowl combine chicken, onions, egg, parmesean cheese 1 teaspoon kosher salt, remaining spices and milk mix well.
  • add breadcrumbs and mix thoroughly.
  • shape into 8-10 meatballs.
  • heat 2 tablespoons olive oil in a oven proof skillet and fry meatballs for 3 minutes a side.
  • when meatballs are brown all over cover and place skillet into preheated oven.
  • cook for 12 minutes and let stand for 5 minutes.
  • Risotto:.
  • heat 1 tablespoon olive oilin a pan add onions and a pinch of salt and saute for 3-4 minutes.
  • add garlic and sute for 2-3 more minutes.
  • add mushrooms and cook for 3-4 minutes more.
  • add rice and cook for 2-3 minutes, do not allow rice to brown.
  • add two cups of broth and stir constantly until most of liquid is gone.
  • continue cooking down each cup of broth for all five cups until risotto is creamy.
  • remove risotto from heat and add parmesean mix thoroughly.
  • Basil Pesto:.
  • place garlic, basil and toasted pine nuts into a processor and grind till coarsely chopped.
  • add oil and continue pulsing umtil smooth.
  • add 1/2 cup parmesean, salt and pepper to taste, and mix one more time.
  • transfer pesto to pan and heat through.
  • to serve place risotto into bowls and add meatballs to each.
  • spoon pesto sauce over meatballs and risotto, top with remaining parmesean.

Nutrition Facts : Calories 1159.9, Fat 63.4, SaturatedFat 15.4, Cholesterol 161, Sodium 1708.1, Carbohydrate 91.9, Fiber 5.9, Sugar 9.3, Protein 55.2

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