One-Pan Spaghetti and Meatball Skillet
One-Pan Spaghetti and Meatball Skillet
Equipment
- Large skillet with lid
Ingrediënten
- 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
- ½ teaspoon Italian seasoning
- 1 can 14½ ounces reduced-sodium chicken broth
- 4 ounces uncooked spaghetti broken into 2-inch pieces (about 1⅓ cups)
- ¼ cup chopped fresh parsley
- 1 tablespoon lemon juice
- Grated Parmesan cheese
Instructies
- In a large skillet, heat olive oil over medium heat.
- Brown the turkey meatballs in the skillet, turning occasionally.
- Add the broken up whole tomatoes, cannellini beans, drained artichoke hearts, Italian seasoning, and chicken broth to the skillet.
- Bring to a boil.
- Stir in the broken spaghetti pieces, ensuring they are well submerged in the liquid.
- Return to a boil, then reduce heat to simmer.
- Cover and cook until the spaghetti is tender, about 10-12 minutes, stirring occasionally.
- Stir in chopped fresh parsley and lemon juice.
- Serve hot, topped with grated Parmesan cheese.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this flavorful skillet supper with a medium-bodied red wine such as Chianti or Sangiovese. The acidity and fruitiness of the wine will complement the tomatoes and herbs in the dish, while the slight tannins will balance the richness of the meatballs.Nutritional Information
Calories: 330 kcal | Carbohydrates: 38 g | Protein: 20 g | Fat: 10 g | Fiber: 6 g | Sugar: 5 g
