1 lb. ground beef
1 sm. onion
1/2 c. wild rice
1/2 tsp. seasoning salt
1/2 tsp. garlic salt
1/3 c. fine bread crumbs
3/4 c. evaporated milk
Oil for frying
1 can cream of mushroom soup
1/2 c. soup can water
1/2 c. dry white wine
1/2 tsp. salt
1/8 tsp. black pepper
1/4 tsp. sage

Combine the ground beef and onion, rice, seasoned and garlic salts, bread crumbs and milk. Mix briefly but thoroughly. Shape into about 4 ounce balls, 1 inch in diameter. Brown lightly in a small amount of oil in skillet set at medium heat. Mix mushroom soup with the water and wine, salt, pepper and sage. Pour this over meatballs. Cover and simmer over very low heat about 1 1/2 hours or bake covered in a 275 degree oven for about 1 1/4 hours. Serves 4.