Spaghetti & Meatball Skillet Supper

Total Time

Prep/Total Time: 30 min.


6 servings

Updated: Jul. 05, 2023
I developed this one-skillet spaghetti and meatball dish to cut down on cooking time on 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
Spaghetti & Meatball Skillet Supper Recipe photo by Taste of Home


  • 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


  1. In a large skillet, heat oil over medium heat; add meatballs and cook until browned slightly, 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.

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.
  • Nutrition Facts

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