Ingredients

For the meatballs

• 450 g ground beef
• ½ small onion, very finely chopped
• 2 cloves garlic, minced
• ½ cup breadcrumbs
• 1 egg
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp paprika
• ½ tsp dried oregano
• 1 tbsp chopped parsley
• 1 tbsp oil, for browning

For the rice

• 1½ cups long-grain white rice, rinsed
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 400–450 g mushrooms, sliced
• 2 tbsp butter or olive oil
• 3 cups beef or chicken broth
• ½ tsp salt, or to taste
• ½ tsp black pepper
• ½ tsp dried thyme
• ½ tsp paprika
• 2 tbsp cream or heavy cream — optional

Cheese topping

• 1½ cups shredded mozzarella
• ½ cup grated cheddar or Parmesan
• 2 tbsp fresh parsley, chopped
• 1 tbsp butter or olive oil

 Method

1. Make the meatballs

Mix the beef, onion, garlic, breadcrumbs, egg, salt, pepper, paprika, oregano and parsley until just combined.

Form into small meatballs, approximately 2–2.5 cm each.

Heat oil in a skillet over medium-high heat. Brown the meatballs for 5–7 minutes, turning frequently. They don’t need to be completely cooked inside yet.

Remove and set aside.

2. Brown the mushrooms

In the same pan, add butter/oil.

Add the sliced mushrooms and cook over medium-high heat for 6–8 minutes, stirring occasionally, until their moisture evaporates and they become nicely browned.

Add the onion and cook another 3–4 minutes.

Add garlic, thyme, paprika and black pepper. Cook for 30–60 seconds.

Tip: Don’t overcrowd the mushrooms. Browning them first gives the casserole much more flavor; mushroom-rice casserole recipes similarly cook mushrooms until their liquid has evaporated before baking.

3. Assemble

Preheat oven to 190°C / 375°F.

Lightly grease a 9 × 13-inch / 23 × 33 cm casserole dish.

Add:

1. Rinsed uncooked rice
2. Mushroom/onion mixture
3. Broth
4. Cream, if using

Stir gently.

Arrange the browned meatballs over the rice.

Cover tightly with foil.

4. Bake

Bake for approximately 35–40 minutes, or until the rice is tender and has absorbed the liquid.

If the rice is still firm but the dish looks dry, add ¼–½ cup hot broth/water, cover again and continue baking. Covered baking is particularly important for rice casseroles so the surface doesn’t dry before the rice cooks.

5. Add the cheese

Remove the foil.

Sprinkle mozzarella and cheddar/Parmesan evenly over the top.

Dot with a little butter or drizzle with olive oil.

Return to the oven uncovered for 10–15 minutes, until the cheese is melted, bubbling and lightly golden.

For the appearance in your photo, use the broiler/grill for 1–3 minutes at the end, watching closely.

6. Finish

Rest for 5–10 minutes.

Sprinkle generously with fresh chopped parsley.

Serve hot.

Flavor adjustments

For a richer, restaurant-style version, add:

• 1 tsp Worcestershire sauce to the mushroom mixture
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp chili flakes
• 2–3 tbsp grated Parmesan into the rice
• ½ cup heavy cream instead of the optional 2 tbsp

For a more Pakistani-style flavor profile, you can replace the oregano with ½ tsp garam masala + ½ tsp cumin powder and use a little green chili.

 Approximate nutrition

Per serving, assuming 6 servings:

These are estimates and will vary substantially with the beef’s fat percentage, cheese, broth and amount of butter/oil.

 Allergen information

Contains: milk/dairy, egg, wheat/gluten if using ordinary breadcrumbs.
Nuts: none required.
For a nut-free version, simply use certified nut-free breadcrumbs and check packaged cheese/broth labels for cross-contamination.

Best rice: basmati or another long-grain rice works very well. If using basmati, avoid over-rinsing/soaking it for this casserole because you don’t want to introduce too much additional water.