Meatballs and Rice

One Skillet Beef Meatballs with Rice and Peas from The Food Charlatan

4.84 from 12 votes

Say hello to your new favorite 30-minute-meal! This easy one-pot dish is great for nights when you forget about dinner until everyone is starving. The meatballs make it nice and hearty. Use store bought meatballs to speed things up even more!

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Servings: Servings

Calories: 509kcal

Author: The Food Charlatan

Ingredients

2 teaspoons olive oil
3 cloves garlic crushed and minced
1 pound homemade meatballs or store-bought meatballs
3 cups beef broth*
1 & 1/2 cups uncooked rice rinsed
1/2 teaspoon garlic powder
1/4 teaspoon black pepper or more to taste
1/2 teaspoon kosher salt or to taste
1 & 1/2 cups frozen peas or however much looks good to you
1/2 cup green onions chopped
1/4 cup parsley fresh, chopped (optional)

Instructions

Thaw the meatballs if they are frozen. I just stuck them in the microwave for a couple minutes. They don't have to be completely thaw, just enough that they will finish thawing and warm up while cooking the rice.
Heat a high-sided skillet over medium-high heat. Add the oil.
When the oil shimmers, add the garlic and saute 1 minute, until fragrant.
Add the meatballs and cook for 2-3 minutes.
Add the beef broth, rice, garlic powder, pepper and salt. Scrape up any browned bits.
Stir and bring the heat up to high so that it comes to a boil.
Reduce the heat to low to maintain a simmer. Cover with a lid.
Continue to simmer with the lid on for 15-20 minutes, until the rice is tender and the liquid is absorbed. Stir at 15 minutes to make sure it isn't sticking.
When the rice is cooked, remove from the heat and season to taste, adding more salt and pepper if you want.
Stir in the peas. Add as much as looks good to you.
Add the green onions and parsley, if using. Cover until the peas are warm, just a few minutes.
This is great with a big green salad. I actually ate mine right on top of a bed of spinach. If you wanted you could stir fresh spinach into the meal and let it wilt while it's still on the stove.

Notes

*As always, I used water and 3 teaspoons Better Than Bouillon.

Source: adapted from Mary Younkin's book The Weeknight Dinner Cookbook

Nutrition

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