Mediterranean Meatball Supper Skillet

Gluten Free
Health score
29%
Mediterranean Meatball Supper Skillet
45 min.
4
458kcal

Suggestions


Welcome to a delightful culinary journey with our Mediterranean Meatball Supper Skillet! This dish is not only a feast for the eyes but also a wholesome meal that brings the vibrant flavors of the Mediterranean right to your table. Perfectly gluten-free, this recipe is designed for those who crave a hearty yet healthy option for lunch or dinner.

Imagine succulent Italian meatballs simmered with colorful vegetables like green bell peppers and zucchini, all nestled on a bed of fluffy long-grain rice. The addition of ripe olives and diced tomatoes infused with Italian herbs elevates this dish, creating a symphony of flavors that will tantalize your taste buds. Topped with crumbled feta cheese, each bite is a burst of savory goodness that will leave you wanting more.

Ready in just 45 minutes, this one-skillet wonder serves four, making it an ideal choice for family meals or gatherings with friends. With a caloric count of 458 kcal per serving, you can indulge without the guilt. Whether you're looking for a quick weeknight dinner or a satisfying dish to impress your guests, this Mediterranean Meatball Supper Skillet is sure to become a favorite in your recipe repertoire. Dive into this delicious experience and savor the taste of the Mediterranean!

Ingredients

  • teaspoons olive oil 
  • small onion cut into thin wedges
  • 0.8 cup rice long-grain white uncooked
  • medium bell pepper green cut into 1/2-inch pieces
  • 10 oz meatballs frozen italian cooked
  • 2.3 oz olives ripe drained sliced canned
  • 1.5 cups water 
  • medium zucchini halved lengthwise sliced
  • 14.5 oz canned tomatoes diced italian with herbs, undrained canned
  • 0.5 cup feta cheese crumbled

Equipment

  • frying pan

Directions

  1. Heat oil in large skillet over medium-high heat until hot.
  2. Add onion; cook 3 to 4 minutes or until crisp-tender, stirring frequently.
  3. Add rice, bell pepper, meatballs, olives and water. Bring to a boil. Reduce heat; cover and simmer 20 minutes, stirring once halfway through cooking.
  4. Stir in zucchini and tomatoes. Cover; cook an additional 8 to 10 minutes or until zucchini is tender and liquid is absorbed, stirring occasionally.
  5. Sprinkle with cheese.

Nutrition Facts

Calories458kcal
Protein17.29%
Fat47.16%
Carbs35.55%

Properties

Glycemic Index
44.55
Glycemic Load
19.6
Inflammation Score
-7
Nutrition Score
21.679565139439%

Flavonoids

Luteolin
1.5mg
Isorhamnetin
0.88mg
Kaempferol
0.13mg
Myricetin
0.01mg
Quercetin
4.53mg

Nutrients percent of daily need

Calories:457.66kcal
22.88%
Fat:24.23g
37.28%
Saturated Fat:8.84g
55.25%
Carbohydrates:41.1g
13.7%
Net Carbohydrates:36.88g
13.41%
Sugar:7.33g
8.14%
Cholesterol:67.72mg
22.57%
Sodium:649.58mg
28.24%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:19.99g
39.98%
Vitamin C:43.94mg
53.26%
Vitamin B1:0.7mg
46.63%
Selenium:26.43µg
37.76%
Vitamin B6:0.73mg
36.72%
Manganese:0.72mg
36.17%
Phosphorus:290.28mg
29.03%
Vitamin B3:5.49mg
27.47%
Vitamin B2:0.46mg
26.79%
Potassium:768.25mg
21.95%
Zinc:3mg
19.97%
Copper:0.39mg
19.4%
Calcium:172.83mg
17.28%
Fiber:4.22g
16.89%
Vitamin E:2.42mg
16.16%
Magnesium:62.44mg
15.61%
Iron:2.77mg
15.38%
Vitamin B5:1.45mg
14.47%
Vitamin B12:0.81µg
13.55%
Vitamin A:576.13IU
11.52%
Vitamin K:11.62µg
11.07%
Folate:44.22µg
11.05%