Mediterranean Meatball Supper Skillet

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

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  • prep time 45 min
  • total time
  • ingredients 10
  • servings 4
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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

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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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

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