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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Servings 4

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ingredients 10
Prep Time 45 min
Total Time 0 min

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

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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

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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.