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.

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Mushroom and Meatball Stew with Basmati Rice

Cooking time
PREP TIME 20 mins
Cooking time
COOK TIME 30 mins
Ready in
TOTAL TIME 50 mins


  • 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


  • 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.