Mediterranean Meatball Supper Skillet Recipes
MEDITERRANEAN MEATBALLS
There are 22 countries that border the Mediterranean, and one of them is Greece. These meatballs are ground beef-based, and they are chock-full of fresh herbs, garlic, and other seasonings that may remind you of Greece. Use these meatballs as appetizers, or serve them inside pita bread with lettuce and tomato. In either case, be sure to serve with plenty of tzatziki, either one you purchase, or one you make from scratch from a recipe on this site.
Provided by Bibi
Categories Meatballs
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a sheet pan with parchment paper or foil.
- Combine ground beef, egg, bread crumbs, onion, garlic, rosemary, parsley, oregano, dill, coriander, salt, and pepper in a large bowl. Mix using your hands until just blended.
- Form meat mixture into balls, about 1 1/2 inches diameter, and place onto the prepared pan.
- Spray meatballs with cooking spray, place in the preheated oven, and bake until the meatballs are browned and no longer pink in the center, about 40 minutes.
- Remove meatballs from the oven and allow to cool slightly on a paper towel lined plate. Garnish with additional fresh parsley for serving.
Nutrition Facts : Calories 210.3 calories, Carbohydrate 8.7 g, Cholesterol 93.6 mg, Fat 6.9 g, Fiber 1 g, Protein 26.7 g, SaturatedFat 2.8 g, Sodium 512.1 mg
GREEK MEATBALLS AND RICE SKILLET
Some of the key flavors of Greek cuisine-mint, parsley, feta, garlic, lemon-infuse this simple skillet meal that delivers big flavors without going overboard on calories. A one-pot meal that cooks up in about an hour, it's made from a base of basic ingredients, like rice, chicken broth, panko bread crumbs and ground beef. And yet, this meal is far from basic. Skillet cooking ensures that the meatballs stay juicy, with the added bonus of extra-flavorful rice. Serving them up with fresh finishing touches like chopped tomatoes, lemon zest and a sprinkle of parsley makes for a delicious escape from routine!
Provided by By Betty Crocker Kitchens
Categories Dinner
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- In small bowl, mix bread crumbs and milk; let stand 5 minutes. In large bowl, mix beef, bread crumb mixture, onion, garlic, 2 tablespoons of the parsley, the mint, salt and egg. Shape mixture into 18 (1 3/4-inch) meatballs.
- In 12-inch nonstick skillet, heat 1 teaspoon of the oil over medium heat. Add meatballs; cook 10 to 15 minutes, gently turning occasionally, until well browned on all sides. Transfer to plate, and wipe out skillet.
- In same skillet, heat remaining 1 teaspoon oil over medium-high heat. Add rice; stir 1 minute. Add broth and lemon juice; heat to simmering. Add meatballs; reduce heat to medium-low. Cover; cook 14 to 17 minutes or until meatballs are thoroughly cooked and no longer pink in center (165°F) and rice is tender.
- Top skillet with tomatoes, feta cheese, lemon zest and remaining 1 tablespoon parsley.
Nutrition Facts : Calories 340, Carbohydrate 37 g, Cholesterol 90 mg, Fat 1/2, Fiber 1 g, Protein 21 g, SaturatedFat 4 1/2 g, ServingSize 1 Cup, Sodium 710 mg, Sugar 3 g, TransFat 0 g
MEATBALLS AND CREAMY RICE SKILLET SUPPER
Five ingredients, 30 minutes, one skillet...all you need to create a satisfying supper for your family!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- In 12-inch nonstick skillet, mix rice, soup and water. Heat to boiling; reduce heat to medium-low. Cover; cook 5 minutes.
- Stir carrots and meatballs into rice mixture. Cover; cook 10 to 15 minutes, stirring occasionally to prevent sticking, until rice and carrots are tender and meatballs are hot. Sprinkle with parsley.
Nutrition Facts : Calories 430, Carbohydrate 50 g, Cholesterol 90 mg, Fat 1, Fiber 3 g, Protein 22 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 5 g, TransFat 1 g
MEATBALL SKILLET MEAL
With colorful vegetables and nicely seasoned meatballs, this hearty dinner offers a lot of flavor for a little cash. -Donna Smith, Victor, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first 10 ingredients. Crumble beef over mixture and mix lightly but thoroughly. Shape into 1-1/4-in. balls. , In a large skillet, cook meatballs over medium heat until no longer pink; drain. Add carrots and zucchini; cook, uncovered, for 5 minutes or until tender. Stir in tomatoes; heat through. Serve with rice.
Nutrition Facts : Calories 312 calories, Fat 8g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 352mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 4g fiber), Protein 18g protein.
MEDITERRANEAN KOFTA MEATBALLS
For a new take on meatballs, try this quick kofta recipe to make flavorful Mediterranean meatballs full of spices and herbs. Shape meat mixture around soaked wooden skewers and grill them for a more authentic twist. -Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- Place onion, parsley, mint, oregano and garlic in bowl of food processor. Pulse until minced. In large bowl, combine herb mixture, lemon pepper, salt, paprika and cumin. Add lamb; mix lightly but thoroughly. With wet hands, shape into 16 balls. In a large skillet, heat 1 tablespoon oil over medium heat. Brown meatballs in batches; drain. Remove and keep warm. Serve meatballs over cooked couscous. Top with yogurt, tomato wedges, and red onion. Garnish with mint leaves and lemon wedges.
Nutrition Facts : Calories 339 calories, Fat 24g fat (10g saturated fat), Cholesterol 90mg cholesterol, Sodium 482mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.
MEDITERRANEAN MEATBALL SUPPER SKILLET
Greek flavors blend in this appealing dish, with feta, olives, zucchini, and tomatoes simmering with frozen meatballs.
Provided by Betty Crocker Kitchens
Categories Entree
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in large skillet over medium-high heat until hot. Add onion; cook 3 to 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.
Nutrition Facts : Calories 460, Carbohydrate 49 g, Cholesterol 90 mg, Fat 2 1/2, Fiber 3 g, Protein 21 g, SaturatedFat 8 g, ServingSize 1 3/4 Cups, Sodium 870 mg, Sugar 6 g
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