Beef & Lamb

Meatballs with Rice

Name: Meatballs with Rice
Ingredients: 2 lb ground beef or turkey; 1 cup cooked rice (cooked in 1 cup beef or chicken broth with 2 tbsp soy sauce and 1 bouillon cube); 1/2 small onion, finely chopped; 3/4 cup minced green bell pepper; 2 garlic cloves, minced; 2 cups challah bread cubes (1/4" cubes, fresh or stale); 3 eggs, beaten; 4 tbsp cold broth for mixing; Dried thyme, basil, and oregano; Salt and pepper to taste; 1 1/2 lbs sliced mushrooms (or more if desired); 3 tbsp extra virgin olive oil; Salt, pepper, thyme, and 1 garlic clove; 5 tbsp butter; 5 tbsp all-purpose flour; 2 1/2 cups broth; Salt, pepper, and thyme to taste

Meatballs with rice and mushroom sauce.

meatballs rice mushroom sauce

Instructions

Combine all ingredients except meat and 4 tbsp cold broth. Add meat and 4 tbsp cold broth.
Season with salt and pepper. Taste and adjust seasoning as needed.
Form into 2" meatballs (should yield about 12).
Bake in a 400°F oven for 34 minutes, turning after 17 minutes.

Mushroom Sauce

Instructions

In a skillet over medium heat, add olive oil and sliced mushrooms. Season with salt, pepper, thyme, and garlic clove. Sauté for 7-8 minutes and set aside (do not drain).
In a saucepan over medium-low heat, melt butter. Add flour and make a dark blond roux.
Add broth and stir until thickened. Season with salt, pepper, and thyme.
Add sautéed mushrooms to the roux and simmer for 5 minutes.
Spoon sauce over meatballs when serving.

Notes

Try a different sauce like a tomato sauce.