Meatball Rice Skillet

This Meatball Rice Skillet with baby peas is a hearty and comforting one pan dish I often turn to when time is short but flavor still matters. The cooked meatballs soak up all the delicious juices from the white wine and chicken broth while the peas add a soft pop of sweetness to every bite. It is always a weeknight win in my house

I first made this on a night when I forgot to plan dinner and had to work with what was in the fridge. Since then it has become one of those dependable recipes my family asks for again and again

Ingredients

• Extra virgin olive oil: provides richness and helps the aromatics release their flavor
• Sweet onion: brings gentle sweetness that builds the flavor base
• Fresh garlic: gives deep savory aroma and sharpness
• Salt and pepper: keep everything well seasoned and balanced
• Red pepper flakes: add just enough warmth without overpowering the dish
• Uncooked Jasmine rice: holds up well and absorbs broth beautifully
• Dry white wine: gives depth and a slight tang that enhances the overall flavor
• Low sodium chicken broth: adds savory liquid without making the dish too salty
• Cooked Italian meatballs: bring richness protein and satisfying texture
• Sweet baby peas: offer color freshness and natural sweetness
• Flat leaf parsley: finishes the dish with brightness and herbal notes

Step-by-Step Instructions

Sauté the Aromatics:

Warm olive oil in a large nonstick skillet over medium high heat. Add finely diced onion and sauté for about three minutes until translucent. Stir in minced garlic and continue cooking for thirty seconds until the aroma deepens. Season lightly with salt pepper and red pepper flakes

Toast the Rice:

Add the uncooked rice and stir gently to coat it in the flavorful oil mixture. Allow it to toast lightly for a minute so it picks up flavor

Add the Wine:

Pour in the white wine and cook while stirring for about one minute until most of the liquid is absorbed by the rice

Simmer with Broth and Meatballs:

Add the chicken broth and fully cooked meatballs. Bring everything to a gentle boil then reduce heat to low. Cover and let it simmer for twenty two minutes until the rice is tender and the broth has been absorbed

Add the Peas:

Uncover the skillet and stir in the baby peas. Replace the lid and allow everything to cook for an additional three minutes to heat the peas through

Finish and Serve:

Remove from heat taste and adjust seasoning with more salt if needed. Sprinkle with chopped parsley and serve immediately while warm

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My favorite part of this dish is watching how the peas brighten everything up both in taste and in color. One of my kids once called it green candy in dinner and I have never forgotten that

Storage Tips

Let leftovers cool completely then store in a sealed container in the refrigerator for up to four days. For longer storage freeze in a freezer safe container for up to two months and thaw overnight in the fridge before reheating

Ingredient Substitutions

If you do not have Jasmine rice you can use Basmati or long grain white rice instead. You can replace the wine with additional broth but the overall flavor will be a little more mild. For a different vegetable option try chopped broccoli florets or green beans added during the last ten minutes of cooking

Serving Suggestions

This dish stands alone but also pairs well with a simple green salad or a slice of crusty bread. It is also delicious served with a dollop of sour cream or a drizzle of lemon juice for added brightness

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Cultural or Historical Context

One pan meals have roots in home cooking traditions around the world and this recipe takes inspiration from classic Italian meatballs and American rice casseroles. It brings together convenience and tradition into one satisfying dish

Frequently Asked Questions About Recipes

→ Can I use frozen meatballs for this dish?

Yes, you can use frozen meatballs, just ensure they are fully cooked before adding them to the skillet.

→ Can I substitute brown rice?

Yes, but brown rice takes longer to cook, so you will need extra broth and cooking time.

→ What can I use instead of peas?

You can substitute with small broccoli florets or green beans. Add them earlier to ensure they cook through.

→ Is it necessary to use white wine?

White wine adds depth of flavor, but you can substitute it with extra chicken broth if preferred.

→ How should I store leftovers?

Cool leftovers completely and refrigerate in an airtight container for up to 4 days, or freeze for up to 2 months.

→ Can I use different types of rice?

Yes, Jasmine, Basmati, or any long grain white rice works well. Avoid instant rice for best texture.