Wild Rice Meatballs Food

RICE MEATBALLS

Rice Meatballs image

"I first made these meatballs when our children were small, and they just loved them," notes Mary Kelso of Hannibal, Missouri. "I occasionally use cream of mushroom soup instead of tomato soup, and that variation is delicious, too."

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 egg, lightly beaten
1/2 cup uncooked instant rice
2 tablespoons finely chopped onion
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground beef (90% lean)
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 cup water
1 teaspoon Worcestershire sauce

Steps:

In a bowl, combine the egg, rice, onion, parsley, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place on the rack in a pressure cooker. Combine the soup, water and Worcestershire sauce; pour over meatballs., Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium; cook for 10 minutes. (Pressure regulator should maintain a slow steady rocking motion or release of steam; adjust heat if needed.) Remove from the heat. Immediately cool according to manufacturer's directions until pressure is completely reduce.

Nutrition Facts : Calories 285 calories, Fat 9g fat (4g saturated fat), Cholesterol 109mg cholesterol, Sodium 848mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 2g fiber), Protein 25g protein.

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

Ingredients

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

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