Mushroom and Meatball Stew with Basmati Rice
With creamy gravy, this old-fashioned Swedish-inspired meatball stew is prepared with meaty mushrooms for enhanced flavor. Serve over Success® Basmati Rice.
Ingredients
- 2 bags Success® Basmati Rice
- 1/2 lb lean ground beef
- 1/2 lb lean ground pork
- 1/4 cup bread crumbs
- 1 clove garlic, minced
- 1 tsp salt, divided
- 1/4 tsp pepper
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 2 tbsp olive oil
- 1/2 lb sliced cremini mushrooms
- 2 tbsp finely chopped fresh thyme
- 1 tbsp all-purpose flour
- 2 cups sodium-reduced beef broth
- 1/2 cup 35% heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tbsp lemon juice
- 2 tbsp finely chopped fresh chives
- Cracked pepper, for garnish
Instructions
Step 1
Prepare basmati rice according to package directions.
Step 2
Meanwhile, combine ground beef, pork, bread crumbs, garlic, 1/2 tsp salt, pepper, nutmeg and allspice. Roll into 1-inch meatballs.
Step 3
Heat oil in a large skillet set over medium heat; cook meatballs for 5 to 8 minutes or until browned all over. Transfer to plate.
Step 4
Stir in mushrooms, thyme and remaining salt; cook for 5 to 8 minutes or until slightly browned. Sprinkle with flour; cook, stirring, for 1 to 2 minutes or until smooth. Gradually whisk in broth and cream; bring to boil.
Step 5
Stir in meatballs. Reduce heat to medium-low; cook for 8 to 10 minutes or until sauce thickens slightly and meatballs are cooked through and tender. Remove from heat; stir in Parmesan and lemon juice.
Step 6
Serve meatballs and sauce over rice. Garnish with chives and pepper.
Recipe Tips
For a kid-friendly dish, omit mushrooms or cut them into large pieces so it is easy to remove them.
Serve meatballs with a dollop of berry jam or cranberry sauce, if desired.
