Mediterranean Meatball Supper Skillet

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

  • 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
  • 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.
  • 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.
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