Meatballs and Rice Recipe
Meatballs and Rice - this creamy meatballs and rice recipe is total comfort food! Made with simple, real ingredients + makes great leftovers!
Ingredients
Cream of Mushroom Soup:
- 5 tablespoons butter divided (sub with plant-based butter or ghee)
- ½ cup yellow onion minced
- 8-12 ounces mushrooms sliced
- 1 tablespoon fresh thyme
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 5 tablespoons all purpose flour sub 1 ½ tablespoons arrowroot powder for gluten-free
- 3 cups chicken broth sub vegetable broth
- ½ cup full-fat coconut milk
- ¼ cup unsweetened almond milk
Meatballs and Rice
- 1 - 1 ½ pounds ground beef
- kosher salt and ground black pepper
- 1 cup long grain brown rice
Instructions
- Sauté: Bring large sauce pan (or Dutch Oven) to medium-high heat. Melt 5 tablespoons butter (or ghee). Add diced onion, stirring constantly, until they reduce. Add 8-12 ounces mushrooms and cook on medium, stirring constantly until they cook down (approx. 5-7 mins) and start to brown. (Add additional butter, as needed to ensure pan doesn't dry out - I added a couple extra tablespoons)
- Season + Simmer: Add 1 tablespoon fresh thyme 1 teaspoon kosher salt, and ¼ teaspoon ground black pepper. Stir. Add remaining 2 tablespoons of butter and let melt. Add 5 tablespoons all purpose flour and stir to fully combine. Add 3 cups chicken broth, ½ cup at a time, stirring after each pour. Let simmer about 10 minutes, stirring softly, and you will see it start to thicken. After 10 minutes, add ½ cup full-fat coconut milk and ¼ cup unsweetened almond milk. Stir to combine.
- Adjust: Taste and add additional salt, pepper or thyme - as desired. Remove from heat.
- Cook Meatballs: Take 2 tablespoons of ground beef at a time and roll into meatballs. Set aside. Bring a large, deep cast iron skillet to medium-high heat. Add meatballs and sear on all sides. Season with kosher salt and ground black pepper as you turn them. Reduce heat to medium, continuing to let meatballs fully cook. Drain excess grease, but I recommend leaving 2-3 tablespoons (it adds flavor).
- Combine: Add Cream of Mushroom Soup to the pan along with 1 cup long grain brown rice; Stir to combine. Cover and let simmer 35-45 minutes, stirring occasionally.
- Serve: Remove from heat and let cool slightly. Serve and enjoy!
Notes
- Ground Beef: you can do anywhere from 1 pound to almost 2 pounds here depending upon how much you want to make - I generally use 1.5 pounds.
- Turkey Meatballs: feel free to use our Turkey Meatball recipe instead of ground beef.
Nutrition
Calories: 262kcal | Carbohydrates: 19g | Protein: 18g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 59mg | Sodium: 597mg | Potassium: 409mg | Fiber: 1g | Sugar: 1g | Vitamin A: 210IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 3mg
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