Love spaghetti and meatballs but don’t want the hassle of boiling pasta and sautéing meatballs separately? This one-pot skillet supper is the answer! It’s quick, easy, and perfect for a satisfying meal.
Ingredients
- 1 tablespoon olive oil
- 12 ounces frozen fully cooked Italian turkey meatballs
- 1 can (28 ounces) whole tomatoes, undrained, broken up
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 1 can (14 ounces) water-packed quartered artichoke hearts, drained
- 1/2 teaspoon Italian seasoning
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 4 ounces uncooked spaghetti, broken into 2-inch pieces (about 1-1/3 cups)
- 1/4 cup chopped fresh parsley
- 1 tablespoon lemon juice
- Grated Parmesan cheese
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the frozen meatballs and cook until browned, about 7-10 minutes.
- Add the whole tomatoes, cannellini beans, artichoke hearts, Italian seasoning, and chicken broth to the skillet. Stir to combine.
- Break the uncooked spaghetti into 2-inch pieces and add it to the skillet. Stir to submerge the spaghetti in the sauce.
- Bring the mixture to a boil, then reduce the heat to low and cover the skillet. Simmer for 15-20 minutes, or until the spaghetti is cooked and the flavors have melded.
- Stir in the chopped fresh parsley and lemon juice.
- Serve the spaghetti and meatball skillet supper hot, topped with grated Parmesan cheese.
Enjoy this delicious and hassle-free one-pot meal!