Spaghetti & Meatball Skillet Supper

A delicious and classic recipe

  • A delicious and classic recipe.

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  • 20 units of Golden Phoenix® fully cooked Homestyle Meatballs
  • 1 tablespoon olive oil
  • 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.

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