Spaghetti and Meatball Skillet Supper Recipe

Spaghetti and Meatball Skillet Supper Recipe
Spaghetti and Meatball Skillet Supper Recipe photo by Taste of Home
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Spaghetti and Meatball Skillet Supper Recipe

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I developed this one-skillet spaghetti and meatball dish to cut down on cooking time for busy nights. The beans, artichokes and tomatoes bump up the nutrition factor, while the lemon and parsley make it pop with brightness. —Roxanne Chan, Albany, California
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 tablespoon olive oil
  • 1 package (12 ounces) refrigerated 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

Directions

In a large skillet, heat oil over medium heat; brown meatballs, turning occasionally.
Add tomatoes, beans, artichoke hearts, Italian seasoning and broth; bring to a boil. Stir in spaghetti; return to a boil. Reduce heat; simmer, covered, until spaghetti is tender, 10-12 minutes, stirring occasionally.
Stir in parsley and lemon juice. Serve with cheese. Yield: 6 servings.


Test Kitchen Tips
  • With one-pan pasta dishes, the sauce is always a little starchier than usual from cooking the pasta.
  • Because they are a major part of this recipe, high-quality crushed tomatoes are a must. It's worth splurging on San Marzano.
  • If your kiddos are squeamish about tomatoes, switch to two 14-oz. cans of diced tomatoes so the pieces are smaller.
  • Originally published as Spaghetti and Meatball Skillet Supper in Simple & Delicious October/November 2017

    Nutritional Facts

    1-1/3 cups: 330 calories, 10g fat (2g saturated fat), 43mg cholesterol, 1051mg sodium, 38g carbohydrate (5g sugars, 6g fiber), 20g protein.

    • 1 tablespoon olive oil
    • 1 package (12 ounces) refrigerated 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
    1. In a large skillet, heat oil over medium heat; brown meatballs, turning occasionally.
    2. Add tomatoes, beans, artichoke hearts, Italian seasoning and broth; bring to a boil. Stir in spaghetti; return to a boil. Reduce heat; simmer, covered, until spaghetti is tender, 10-12 minutes, stirring occasionally.
    3. Stir in parsley and lemon juice. Serve with cheese. Yield: 6 servings.


    Test Kitchen Tips
  • With one-pan pasta dishes, the sauce is always a little starchier than usual from cooking the pasta.
  • Because they are a major part of this recipe, high-quality crushed tomatoes are a must. It's worth splurging on San Marzano.
  • If your kiddos are squeamish about tomatoes, switch to two 14-oz. cans of diced tomatoes so the pieces are smaller.
  • Originally published as Spaghetti and Meatball Skillet Supper in Simple & Delicious October/November 2017

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