Step 1

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.

Step 2

Stir in rice to coat.

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Step 7

Serve immediately and enjoy!