| Ingredient | ULF # | Portion |
|---|---|---|
| No Name Cooked Wild Rice Meatball | 557701 | 2 lbs. |
| Superb NAMSG Cream Base Soup (GF) | 294304 | 0.5 bag |
| Sherry | 8 oz. | |
| 3/8" Sliced Sautéed Onions | 701390 | 1 lb. |
| Go Fresh S/O Root Vegetable, Mashed | 114425 | 3 lbs. |
| Grassland Non Salted AA Butter Solids | 214676 | 6 oz. |
| Livia's Kosher Salt Pepper & Garlic Seasoning | 290904 | 2 tsp. |
| Fresh Dill | 133513 | 1 Tbsp. |
| Water | 0.5 gal. |
Boil or steam root vegetables until they are very soft. Place into mixer and whip with butter, dill, and Livia’s seasoning until you have your desired consistency. Hold hot.
For sauce, sauté onions for two minutes. Add sherry, reduce by half. Add water and cream sauce base. Bring to a boil and allow sauce to thicken and set aside.
Heat meatballs in 325 degree oven until internal temperature reaches 140 degrees. Add meatballs to sauce. Compose the dish as seen in the picture and serve.
