Juicy, golden-browned meatballs nestled in a silky mushroom sauce — this is the kind of comfort dinner that disappears fast on a busy weeknight. Everything comes together in one pan, and cooked rice keeps the meatballs tender while stretching the meal. Serve it over mashed potatoes, rice, or buttered noodles, and watch the plates come back clean. If your family loves meatball dinners, you should also try our Pasta Nests with Meatballs.
Ingredients
- 500 g (1.1 lb) ground beef
- 200 g (1 cup) cooked rice
- 1 large onion, finely chopped
- 250 g (9 oz) mushrooms, sliced
- 150 g (5.3 oz) cream cheese
- 500 ml (2 cups) beef or chicken broth
- 1 tbsp flour
- 1 tsp salt
- Black pepper to taste
- Vegetable oil for frying
- Fresh herbs for serving
Instructions
- Combine the ground beef and cooked rice in a bowl. Add salt, pepper, and a tablespoon of flour. Mix well by hand until uniform.
- Form meatballs of about 80 g each. Brown them in vegetable oil, 3–4 minutes per side, until nicely golden; transfer to a plate.
- In the same pan, sauté the onion and mushrooms. Stir in the cream cheese and broth; simmer into a smooth sauce.
- Return the meatballs to the sauce and simmer 10–12 minutes until cooked through. Sprinkle with herbs.
Tips
- Brown the meatballs in batches so they sear rather than steam — a good crust locks in the juices. If you want to sharpen your searing skills, the technique guides at seriouseats.com are a great refresher.
- Stir the flour into the cream cheese before adding the broth, and keep the simmer gentle — high heat can split a cream sauce. For ingredient nutrition facts, usda.gov is a reliable reference.
- Love one-pan comfort? Try our Healthy Meatballs in Tomato Sour-Cream Sauce and Lazy Cabbage Rolls next.
Nutrition: per 100 g: 123 kcal, protein 9 g, fat 8 g, carbs 6 g.