Monday, October 10, 2011

Mediterranean Meatball Skillet

I really wasn't a huge fan of this recipe, but it had lots of zucchini in it, so I wanted to try it before winter came along and zucchini's were out of season. I was very pleasantly surprised to find that I actually love meatballs (and veggies) without tomato sauce and pasta. This was a very easy dish to make and even the leftovers were amazing! My husband still wanted to see more of a tomato sauce base, so maybe next time I'll add a can of sauce as well. Try the original and see how you like it. The feta cheese really made this dish go from good to great, so don't skimp on it. The seasonings are great, too, and this is a perfect way to use up all of that extra zucchini!! Don't forget that you can also slice or grate it and freeze, too.

Mediterranean Meatball Skillet
Adapted from: Betty Crocker
Yields: 4-6 servings

2 tsp olive oil
1 small onion, cut into wedges
3/4 cup uncooked long-grain white rice
1 green bell pepper, chopped
20 frozen, cooked meatballs (or try this recipe)
1-1.5 cups water
1 medium zucchini, halved lengthwise and sliced
1 can diced tomatoes with Italian seasoning
1/2 cup crumbled feta cheese

Heat oil in large skillet on medium-high heat. Once heated, add the onion and cook until crisp-tender, about 4-5 minutes, stirring frequently. Add rice, bell pepper, meatballs, and water. Bring to a boil. Reduce heat, cover and let simmer 20 minutes, stirring once halfway through cooking.

Stir in zucchini and tomatoes. Cover and cook an additional 8-10 minutes.or until zucchini is tender and water is absorbed (this is why I will use 1 cup next time). Top with feta cheese and remember that with feta, a little goes a long way.

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