Ingredients
- 1 bag of pork meatballs with hamburger steak sauce, already cooked and vacuum-packed
- 500 ml (2 cups) fresh mushrooms, sliced
- 250 ml (1 cup) cooking cream (15% or 35%, depending on preference)
- 30 ml (2 tbsp) butter
- 30 ml (2 tbsp) olive oil
- 1 clove garlic, finely chopped
- 250 ml (1 cup) grated cheddar cheese
- Salt and black pepper to taste
- Chopped fresh parsley, to garnish (optional)
- For the rice pilaf
- 250 ml (1 cup) basmati rice
- 500 ml (2 cups) chicken or vegetable broth
- 1 small onion, finely chopped
- 30 ml (2 tbsp) olive oil
Preparation
1. Rice pilaf
In a saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the basmati rice and sauté for a few minutes until coated in oil. Pour in the broth, bring to a boil, then reduce the heat, cover and simmer until the rice is cooked and the liquid is absorbed, about 15 minutes.
2. Mushroom and Meatball Sauce
While the rice is cooking, heat the butter and olive oil in a large skillet over medium heat. Add the sliced mushrooms and season with salt and black pepper. Sauté until golden and tender, about 5-7 minutes. When the mushrooms are done cooking, add the minced garlic and sauté for about 1 minute.
Empty the contents of the bag of pork meatballs with hamburger steak sauce into the skillet with the mushrooms and garlic. Let heat for a few minutes so the meatballs are heated through. Add the cooking cream, mix well to coat the meatballs and mushrooms.
3. Assembly
Once the rice pilaf is cooked, pour it into a serving dish or large skillet. Add the creamy mushroom and meatball sauce over the rice. Sprinkle generously with grated cheddar cheese.
4. Gratin (optional)
If you want to gratin the dish, place it under the broiler for a few minutes until the cheese is melted and lightly browned.
5. Serving
Serve immediately, garnishing each serving with a little chopped fresh parsley if desired.
