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Mediterranean Meatball Supper Skillet

 2 Ratings
2 Comments
  • Prep Time 45 min
  • Total Time 0 min
  • Servings 4
  • Save
    369
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Greek flavors blend in this appealing dish, with feta, olives, zucchini, and tomatoes simmering with frozen meatballs.

Ingredients

2
teaspoons olive oil
1
small onion, cut into thin wedges
3/4
cup uncooked regular long-grain white rice
1
medium green bell pepper, cut into 1/2-inch pieces
20
frozen cooked Italian meatballs (about 10 oz.)
1
(2 1/4-oz.) can sliced ripe olives, drained
1 1/2
cups water
1
medium zucchini, halved lengthwise, sliced
1
(14.5-oz.) can diced tomatoes with Italian herbs, undrained
2
oz. (1/2 cup) crumbled feta cheese

Directions

  • 1 Heat oil in large skillet over medium-high heat until hot. Add onion; cook 3 to 4 minutes or until crisp-tender, stirring frequently.
  • 2 Add rice, bell pepper, meatballs, olives and water. Bring to a boil. Reduce heat; cover and simmer 20 minutes, stirring once halfway through cooking.
  • 3 Stir in zucchini and tomatoes. Cover; cook an additional 8 to 10 minutes or until zucchini is tender and liquid is absorbed, stirring occasionally. Sprinkle with cheese.

Expert Tips

Look for frozen meatballs in the grocery store's freezer case; use plain or Italian-seasoned meatballs. Cut large meatballs in half or in quarters before use.

Use Parmesan cheese in place of the feta; shred and measure 1/2 cup.

For extra Mediterranean flavor, prepare this recipe with sliced, pitted kalamata olives.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 3/4 Cups
Calories
460
Calories from Fat
180
% Daily Value
Total Fat
20g
31%
Saturated Fat
8g
40%
Cholesterol
90mg
30%
Sodium
870mg
36%
Total Carbohydrate
49g
16%
Dietary Fiber
3g
12%
Sugars
6g
6%
Protein
21g
21%
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
38%
38%
Calcium
18%
18%
Iron
26%
26%
Exchanges:
3 Starch; 1 Vegetable; 2 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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