My Take
This is my favorite easy weeknight meal. I keep my freezer stocked with meatballs and always have rice in the pantry. If you're looking to do this even quicker and easier, I recommend using 1 can of Cream of Mushroom soup as the base for your sauce.
Ingredients
1/2 bag frozen meatballs
handful baby bella/cremini mushrooms
1 yellow onion
2 cups white rice
1 Tbsp "Better Than Bouillon" beef stock paste
1 cup milk
parsley
1 lemon
Preparation
Step 1
Preheat your oven to 400 and fill a baking sheet with the frozen meatballs.
Step 2
Rinse off 2 cups rice with water and add it to pot/rice cooker/insta pot. Add 4 cups water and a drizzle of olive oil. Set rice to cook.
Step 3
When the oven is ready, pop the meatballs in and cook for 20 minutes. Then set a medium sized sauce pan to heat up on the stove with choice of oil. Cut the onion and mushrooms into thin slices and add to heated pan.
Step 4
Let the veggies simmer on medium-high heat until they are reduced and slightly caramelized.
Step 5
Clear a space in the center of the pan and place 1 Tbsp of beef bouillon paste + 1/2 cup water and stir into veggies. Let the mixture thicken up a bit before adding cream or milk to the sauce. If it gets too watery, dust sauce with 1 or 2 tsps flour. Season with salt and pepper to taste.
Step 6
Turn off heat. Add cooked meatballs to the sauce and mix until covered.
Step 7
Fluff the finished rice with a fork adding chopped parsley, lemon juice and zest, then plate.
Step 8
Place rice on bottom of bowl or plate, pour meatballs/sauce on top and garnish with parsley. Enjoy :)