This is one of my favorite one-bowl winter dinners. What could be better than pillowy meatballs, mushroom sauce and fluffy rice? It’s the ultimate comfort food.

The most important thing in this recipe is to use fresh mushrooms for the sauce. They make it flavorful and aromatic, in a way that canned mushrooms cannot.

The other thing to keep in mind is not to overcook the meatballs. After you drop them into the sauce, make sure it’s simmering very gently so the meatballs don’t fall apart.

Another option is to make this as a meat and mushroom sauce. Instead of rolling the mixture into balls, drop the ground meat into the mushroom sauce and stir while it cooks to make sure it doesn’t clump together.

This recipe is also a great alternative for those who are allergic or sensitive to tomatoes and can’t eat the traditional meatballs in tomato sauce.

Mushroom Sauce Ingredients:

  • 2 lb. mushrooms, sliced
  • 2–4 tbsp. olive oil
  • 1–2 tsp. kosher salt
  • 4 cups unsweetened almond milk
  • 2 tbsp. soy sauce
  • 1 cup non-dairy creamer

Mushroom Sauce Directions:

  1. Lightly sauté the mushrooms in oil and salt.
  2. Add the almond milk and bring to a boil. Simmer for half an hour.
  3. Add the non-dairy creamer and soy sauce, and simmer for another few minutes.

Meatball Ingredients:

  • 2 lb. ground beef
  • ½ cup breadcrumbs
  • ½ cup water or non-dairy milk
  • ½ onion, finely diced
  • 2 cloves of garlic, crushed
  • 1 tsp. kosher salt
  • Pinch of basil
  • Pinch of oregano

Meatball Directions:

  1. Put the breadcrumbs and water (or non-dairy milk) into a small bowl for 10 minutes until soggy. Gently mix the wet breadcrumbs with the rest of the meatball ingredients until just combined.
  2. Roll the meat mixture into evenly sized balls and drop into the gently simmering sauce. Cook covered for 20 minutes, until cooked through. Do not overcook, or cook on too high, or the meatballs will fall apart.
  3. Serve over fresh rice. Garnish with fresh herbs.

What’s your favorite winter comfort food?