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Per serving
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- 1
Thaw the meatballs
If using frozen meatballs, microwave them for a couple of minutes — they don't need to be fully thawed, just not a frozen brick. Skip this step if you made homemade.
- 2
Sauté the garlic
Heat a high-sided skillet over medium-high. Add the olive oil. When it shimmers, add the minced garlic and cook 1 minute until fragrant.
- 3
Brown the meatballs
Add the meatballs and cook 2–3 minutes, turning once or twice to get a little color on them.
- 4
Add broth and rice
Pour in the beef broth, then add the rinsed rice, garlic powder, pepper, and salt. Scrape up any browned bits from the bottom. Stir to combine and bring to a boil over high heat.
- 5
Simmer until rice is done
Reduce heat to low, cover with a lid, and simmer 15–20 minutes until the rice is tender and the liquid is absorbed. Give it a stir at the 15-minute mark to make sure nothing's sticking. Adjust salt and pepper to taste.
- 6
Add peas and finish
Remove from heat. Stir in the frozen peas, then add the chopped green onions and parsley. Cover and let sit 2–3 minutes until the peas are just warm — don't overcook them or they'll turn army green and sad. Serve straight from the skillet.
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Skillet Beef Meatballs with Rice and Peas
Created by: OnePotWonders
Ingredients
- 2 tsp olive oil
- 3 garlic cloves
- 1 lb beef meatballs
- 3 cup beef broth
- 1 1/2 cup white rice
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/2 tsp kosher salt
- 1 1/2 cup frozen peas
- 1/2 cup green onions
- 1/4 cup fresh parsley
Instructions
- Thaw the meatballsIf using frozen meatballs, microwave them for a couple of minutes — they don't need to be fully thawed, just not a frozen brick. Skip this step if you made homemade.
- Sauté the garlicHeat a high-sided skillet over medium-high. Add the olive oil. When it shimmers, add the minced garlic and cook 1 minute until fragrant.
- Brown the meatballsAdd the meatballs and cook 2–3 minutes, turning once or twice to get a little color on them.
- Add broth and ricePour in the beef broth, then add the rinsed rice, garlic powder, pepper, and salt. Scrape up any browned bits from the bottom. Stir to combine and bring to a boil over high heat.
- Simmer until rice is doneReduce heat to low, cover with a lid, and simmer 15–20 minutes until the rice is tender and the liquid is absorbed. Give it a stir at the 15-minute mark to make sure nothing's sticking. Adjust salt and pepper to taste.
- Add peas and finishRemove from heat. Stir in the frozen peas, then add the chopped green onions and parsley. Cover and let sit 2–3 minutes until the peas are just warm — don't overcook them or they'll turn army green and sad. Serve straight from the skillet.