Thaw Meatballs (if frozen): If you’re using frozen meatballs, thaw them slightly in the microwave for a couple of minutes to help with cooking time.

Heat the Pan: Heat a large, high-sided skillet over medium-high heat. Add the olive oil to the skillet.

Sauté Garlic: Add the minced garlic and sauté for 1 minute until fragrant.

Cook Meatballs: Add the meatballs to the pan and cook for 2-3 minutes, allowing them to brown slightly.

Add Rice and Broth: Pour in the beef broth, then add the rice, garlic powder, salt, and pepper. Stir to combine all ingredients.

Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, stirring at the 15-minute mark to ensure the rice doesn’t stick.

Finish Cooking: Once the rice is tender and the liquid has absorbed, remove from heat. Taste and adjust seasoning if necessary.

Stir in Vegetables: Stir in the frozen peas, green onions, and parsley (if using). Cover for a few more minutes to warm the peas through.

Serve: Serve hot with a fresh green salad or over a bed of spinach for added greens!