Have you ever wished for a recipe that you could make in one pot or skillet that covered all your basic food groups? If you’re like me, you feel you need to include meat, poultry or seafood along with a starch, like potatoes, noodles or rice, and at least one vegetable for your main meal of the day. This recipe for Mediterranean Meatball covers all those bases.
I especially love to make this recipe in the summer when zucchini are plentiful. I also like the dish because it can be cooked on top of the stove, unlike many casseroles that call for you to bake it in the oven, which can heat up your kitchen.
Another good thing about this recipe is you probably will have most of the ingredients on hand, but if you don’t, you can make some substitutions, like Parmesan cheese instead of feta, or kalamata olives in place of black olives.
I also make my own meatballs, although smaller than the ones I make for spaghetti. If you use frozen meatballs from the store and they’re large ones, you may want to cut them in half. When I use my own homemade meatballs, I cook them first before adding them to this recipe.
And, the best thing about this recipe? Leftovers taste just as good the next day!
MEDITERRANEAN MEATBALL SUPPER
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 ounces) OR equal amount of your own homemade
1 (2 ¼-ounce) can sliced ripe olives, drained
1 1/2 cups water
1 medium zucchini, halved lengthwise, sliced
1 (14.5-ounce) can diced tomatoes with Italian herbs, undrained
2 ounces (1/2 cup) crumbled feta cheese
Heat oil in large skillet over medium high heat until hot. Add onion; cook 3-4 minutes or until crisp-tender, stirring frequently.
Add rice, bell pepper, meatballs, olives and water. Bring to a boil. Reduce heat; cover and simmer 20 minutes, stirring once halfway through cooking.
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.
Makes 4 (1 3/4 cup) servings.
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Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
