Skillet Spaghetti and Meatballs

Thanks to ready-made meatballs, this one-pot spaghetti is ready in less than 30 minutes.

Skillet Spaghetti and Meatballs
Yield: 5 to 6 servings
Write a review
  1. 1 (16-ounce) package spaghetti
  2. 8 cups cold water
  3. 1 cup thinly sliced onion
  4. 3 cloves garlic, sliced
  5. 4½ teaspoons kosher salt, divided
  6. 1 (28-ounce) can crushed tomatoes with basil
  7. 1 (12-ounce) package Italian-style pre-made chicken meatballs, such as Aidells
  8. 2 sprigs fresh basil
  9. 1 tablespoon sugar
  10. ¼ teaspoon crushed red pepper
  11. Garnish: grated Parmesan cheese, torn basil leaves
  1. In a 12-inch cast-iron skillet, combine spaghetti, 8 cups water, onion, garlic, and 2 teaspoons salt. Cook over medium-high heat, stirring occasionally, until pasta is al dente, approximately 14 minutes. Drain all but 1 cup of water from skillet.
  2. Reduce heat to medium; stir-in remaining 2½ teaspoons salt, tomato, meatballs, basil, sugar, and red pepper. Bring to a boil; cook over medium-high heat, stirring occasionally, until heated through, approximately 5 minutes.
  3. Garnish with Parmesan and basil, if desired.
Taste of the South


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.