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One-Pan Savory Beef Meatballs with Rice and Peas

Welcome to a delicious and easy 30-minute meal that's perfect for busy weeknights. This one-pan dish is packed with hearty meatballs, flavorful rice, and nutritious peas, making it a satisfying and wholesome family dinner. Using store-bought meatballs will make the cooking process a breeze!
2
40 min
TOTAL TIME
551
CALORIES
$2.88
PER SERVING
One-Pan Savory Beef Meatballs with Rice and Peas
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Ingredients
11 INGREDIENTS
5 SERVINGS
Olive Oil
2 tsp olive oil
Beef Broth
3 cups beef broth
Frozen Peas
1 1/2 cups frozen peas
Garlic Powder
1/2 tsp garlic powder
Garlic
3 cloves garlic
minced
Uncooked Rice
1 1/2 cups uncooked rice
Green Onions
1/2 cup green onions
chopped
Beef Meatballs
1 lb beef meatballs
Fresh Parsley
1/4 cup fresh parsley
chopped
Black Pepper
1/4 tsp black pepper
Kosher Salt
1/2 tsp kosher salt
Directions
10 STEPS
10 min
PREP TIME
30 min
COOK TIME
40 min
TOTAL TIME
1
Thaw the beef meatballs if frozen.
2
In a high-sided skillet, heat olive oil over medium-high heat.
3
Add minced garlic and sauté for 1 minute, until fragrant.
4
Add the meatballs and cook for 2-3 minutes.
5
To the skillet, add beef broth, uncooked rice, garlic powder, black pepper, and kosher salt. Stir, then bring to a boil.
6
Reduce the heat to low, cover the skillet with a lid, and let it simmer for 15-20 minutes or until rice is tender and liquid is absorbed.
7
After 15 minutes, check and stir the mixture to avoid sticking.
8
When the rice is cooked, remove from heat and season to taste with additional salt and pepper if desired.
9
Stir in frozen peas, chopped green onions, and fresh parsley.
10
Cover the skillet and let it sit for a few minutes to warm up the peas.
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Health Info
Macros
60g
CARBS
23g
FAT
23g
PROTEIN
Allowed on these diets
LACTOSE FREE
Contains these allergens
WHEAT
Nutrition Facts
PER SERVING
5 SERVINGS
353G EACH
Calories
551 kcal
28%
Carbohydrates
60 g
22%
Fat
24 g
31%
Protein
23 g
47%
Minerals
Vitamins
*Current daily values are based on a standard 2,000 calorie diet. Nutrition values are calculated using the USDA nutrient database and may be inaccurate.
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Frequently Asked Questions
Why are my meatballs tough?
Can I bake my beef meatballs instead of frying?
Why are my meatballs falling apart?
How can I make my meatballs more flavorful?
Do I have to use only beef in my meatballs?
What's the best way to mix meatball ingredients?
How can I get evenly sized meatballs?
Do I need to fry my meatballs before putting them in the sauce?
What type of ground beef is best for meatballs?
Can I freeze my uncooked meatballs for later use?