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Mediterranean Meatball Supper Skillet
Mediterranean Meatball Supper Skillet
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Prep Time:
45 minutes
Total Time:
Mediterranean meatballs with feta, olives, zucchini, and tomatoes cooked to perfection.
Ingredients:
  • 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:
  • In a generous glug of oil, sizzle onions in a large skillet over medium-high heat until just tender with a slight crunch, stirring often, for about 3 to 4 minutes.
  • Combine the rice, bell pepper, meatballs, olives, and water in a pot. Bring to a boil, then lower the heat, cover, and simmer for 20 minutes. Stir once halfway through cooking.
  • Add the zucchini and tomatoes to the mixture. Cover and let cook for 8 to 10 minutes until the zucchini is tender and the liquid is absorbed, stirring occasionally. Finish off by sprinkling with cheese.

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