Skillet Spaghetti & Meatballs

From the Kitchen of Kathy Bauer of Greenville, IL

INGREDIENTS

  • 1 ½ Lbs. Ground Beef

  • 2 Medium Onions, Minced

  • 1 Cup Seasoned Croutons, Crushed

  • 1 Egg, Beaten

  • Olive Oil

  • Parmesan Cheese

  • 1-7 Oz. Package Spaghetti

  • 1 Can Diced Tomatoes

  • ¾ Cup Bell Pepper, Chopped

  • 2/3 Cup Water

  • 1-8 Oz. Can Sliced Mushrooms, Drained

  • 1 Tsp. Chili Powder

  • 1 Tsp. Oregano, Dried

  • 1 Tsp. Sugar

  • 1 Tsp. Salt

  • 1 Cup Shredded Cheese

INSTRUCTIONS

In a large bowl, combine beef, onions, croutons, and egg. Roll into balls and brown in a large skillet with lid in olive oil. Dash meatballs with parmesan cheese. Drain excess fat.

Stir in uncooked spaghetti and remaining ingredients except for the cheese. Cover and simmer until noodles are tender. Top with cheese and serve hot.

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