Meatballs and Rice
User Reviews
4.8
36 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
40 mins
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Servings
5 Servings
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Calories
509 kcal
-
Course
Main Course
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Cuisine
American
Meatballs and Rice
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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!
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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 Information
Show Details
Serving
1cup
Calories
509kcal
(25%)
Carbohydrates
53g
(18%)
Protein
24g
(48%)
Fat
22g
(34%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Cholesterol
65mg
(22%)
Potassium
564mg
(16%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
692IU
(14%)
Vitamin C
24mg
(27%)
Calcium
63mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 5Servings
Amount Per Serving
Calories 509 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 509kcal | 25% |
| Carbohydrates | 53g | 18% |
| Protein | 24g | 48% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 65mg | 22% |
| Potassium | 564mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 692IU | 14% |
| Vitamin C | 24mg | 27% |
| Calcium | 63mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
36 reviews
Excellent
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