A simple and hearty one-skillet meal combining tender meatballs and flavorful rice, perfect for a satisfying weeknight dinner.

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In a bowl, combine ground beef, breadcrumbs, egg, garlic, Parmesan, salt, and pepper. Mix until just combined and form into 16 meatballs.
Heat olive oil in a large skillet over medium heat. Add meatballs and cook, turning occasionally, until browned on all sides, about 5–7 minutes. Remove and set aside.
Add chopped onion and bell pepper to the skillet; sauté until softened, about 4 minutes.
Stir in rice and cook for 1–2 minutes, letting it toast lightly.
Add beef broth, diced tomatoes (with their juice), and Italian seasoning. Stir to combine and bring to a simmer.
Return meatballs to the skillet, nestling them into the rice mixture. Cover, reduce heat to low, and cook until rice is tender and liquid is absorbed, about 18–20 minutes.
Remove from heat and let rest, covered, for 5 minutes. Fluff rice around meatballs, garnish with parsley, and serve.

You can substitute ground turkey or chicken for a lighter version.
Add frozen peas or chopped spinach for extra vegetables.
For extra flavor, stir in a splash of Worcestershire sauce or a pinch of red pepper flakes.
Leftovers keep well in the fridge for up to 3 days.