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Mediterranean Meatball Supper Skillet

Mediterranean Meatball Supper Skillet

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By Betty Crocker Kitchens

Updated May 10, 2010

Mediterranean Meatball Supper Skillet

Mediterranean Meatball Supper Skillet

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Prep Time 45 min
Total 0 min
Servings 4
Ingredients 10

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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

Instructions

Step
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.
Step
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.
Step
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

460 Calories

20g Total Fat

21g Protein

49g Total Carbohydrate

6g Sugars

Nutrition Facts

Serving Size: 1 3/4 Cups

Calories: 460

Calories from Fat: 180

Total Fat: 20g; 31%

Saturated Fat: 8g; 40%

Cholesterol: 90mg; 30%

Sodium: 870mg; 36%

Total Carbohydrate: 49g; 16%

Dietary Fiber: 3g; 12%

Sugars: 6g

Protein: 21g

% 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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