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Mediterranean Meatball Supper Skillet

Betty Crocker Kitchens
Updated May 10, 2010
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Greek flavors blend in this appealing dish, with feta, olives, zucchini, and tomatoes simmering with frozen meatballs.

Mediterranean Meatball Supper Skillet

  • 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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