Mediterranean Meatball Supper Skillet

Mediterranean Meatball Supper Skillet

Greek flavors blend in this appealing dish, with feta, olives, zucchini, and tomatoes simmering with frozen meatballs.

Prep Time

45

Minutes

Total Time

00

Minutes

Makes

4

(1

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
  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.
Makes 4 (1 3/4-cup) servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 3/4 Cups)
  • Calories 460
    • (Calories from Fat 180),
  • Total Fat 20g
    • (Saturated Fat 8g,),
  • Cholesterol 90mg;
  • Sodium 870mg;
  • Total Carbohydrate 49g
    • (Dietary Fiber 3g,
    • Sugars 6g),
  • Protein 21g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 1 Vegetable;
    • 2 1/2 Fat;
    Carbohydrate Choices:
    • 3 ;
    *Percent Daily Values are based on a 2,000 calorie diet.