Garlic Herb Ditalini Skillet with Meatballs & Peas (one pan meal)
An easy one pan dinner with garlic herb flavor, made in under 30 minutes.
Servings 4 servings
Calories 413kcal
Ingredients
- 1 cup ditalini
- 3/4 cup frozen peas
- 1 tbsp olive oil
- 2 tbsp parsley (optional) (fresh & chopped for topping)
Chicken Meatballs
- 1 lb ground chicken
- 1/4 cup breadcrumbs (or panko crumbs)
- 1 egg
- 1 tsp dried parsley
- 1 tsp dried thyme
- 1 tsp granulated garlic
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp pepper
Broth
- 2 cups chicken broth
- 2 tsp granulated garlic
- 1/4 tsp pepper
- 1 tsp dried parsley
- 1 tsp dried thyme
Instructions
- In a large bowl, combine meatball ingredients. Form into 12 meatballs of like size (you can use a 2 tbsp cookie scooper for consistency). Set aside.
- In a large pan on medium heat, add 1 tbsp olive oil. Add meatballs to pan, and brown on all sides. Set aside in small bowl once browned. Meatballs will likely not be cooked through, and will continue cooking through with pasta.
- While meatballs are browning, combine broth mixture and whisk to combine.
- Turn heat to low after removing meatballs, and add ditalini, and broth mixture (be cautious of splattering). Stir ditalini, and cook with the lid off for 3-4 minutes.
- Add meatballs back to skillet, with peas, and stir. Place lid on pan and allow to cook for another 6-8 minutes, or until liquid is fully absorbed. Stir again before serving & enjoy.
Nutrition
Calories: 413kcal | Carbohydrates: 44g | Protein: 32g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 138mg | Sodium: 465mg | Potassium: 925mg | Fiber: 4g | Sugar: 3g | Vitamin A: 298IU | Vitamin C: 11mg | Calcium: 67mg | Iron: 4mg