Meatball Rice Skillet (Printable Recipe)
One skillet dinner with tender meatballs, fluffy rice, and sweet peas in a savory broth.
# Ingredients You'll Need:
→ Main Ingredients
01 -
2 tablespoons extra virgin olive oil
02 -
1 small sweet onion, finely diced
03 -
3 cloves garlic, minced
04 -
Salt and black pepper, to taste
05 -
1/8 teaspoon red pepper flakes
06 -
1 1/4 cups uncooked Jasmine rice
07 -
1/4 cup dry white wine
08 -
2 1/4 cups low sodium chicken broth
09 -
16 cooked Italian meatballs
10 -
1/2 to 3/4 cup sweet baby peas, thawed if frozen
11 -
1/4 cup chopped flat leaf parsley
# Steps to Follow:
01 -
Warm olive oil in a large nonstick skillet over medium-high heat. Add onion and sauté for about 3 minutes until soft and translucent. Add garlic and cook for 30 seconds until fragrant. Season with salt, pepper, and red pepper flakes.
02 -
Stir in the uncooked Jasmine rice to coat with the oil and aromatics.
03 -
Add white wine and cook until mostly absorbed by the rice, about 1 minute.
04 -
Add chicken broth and cooked meatballs. Bring mixture to a boil.
05 -
Reduce heat to low, cover the skillet, and cook for 22 minutes until the rice is tender.
06 -
Stir in baby peas, cover again, and cook for 3 more minutes until heated through.
07 -
Taste and adjust salt if needed. Stir in chopped parsley and serve warm.
# Extra Tips:
01 -
Thaw frozen peas and remove excess moisture before adding to the skillet.
02 -
Wine enhances flavor and the alcohol fully cooks off during preparation.