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  • Writer's pictureJenn Clayton

Meatball Rice Skillet with Peas

Comfort food to the max!! Full of flavor and absolutely DELICIOUS!!!

Super easy and makes a GREAT meal prep!! Add extra veggies to bulk it up even more!

Full recipe in video below!


  • 1 tablespoon extra virgin olive oil

  • 1 small sweet onion , finely diced

  • 3 cloves garlic , minced

  • salt and pepper

  • 1 cup Jasmine rice- uncooked

  • 1/4 cup dry white wine

  • 2 1/4 cups low sodium chicken broth

  • 16 frozen turkey meatballs OR 1 pound 99% ground turkey & 1 egg (form your own meatballs)

  • 1/2 cup sweet baby peas , thawed if frozen

  • 1/4 cup chopped flat leaf parsley

  • Warm oil in a large nonstick skillet over medium-high heat. Add onion; saute until soft and translucent, about 3 minutes. Add in garlic and saute for about 30 seconds until fragrant. Season with a dash of salt and pepper.

  • Stir in rice to coat.

  • Add the wine; cook until rice has absorbed almost all of the liquid, about 1 minute. Add broth and meatballs; bring to a boil.

  • Cover and reduce heat to low. Cook for 22 minutes until rice is tender.

  • Stir in the peas, cover, and cook for another 3 minutes to warm through.

  • Taste and add more salt, if necessary. Toss in the parsley.

  • Serve immediately and enjoy!

6 Servings:

237 Calories

Recipe inspiration from

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