Spaghetti & Meatball Skillet Supper

• 12 ounces frozen fully cooked Italian turkey 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.

turkey meatballs, olive oil, tomatoes, cannellini beans, water, italian seasoning, chicken broth, parsley, lemon juice, parmesan cheese

Taken from www.tasteofhome.com/recipes/spaghetti-meatball-skillet-supper/ (may not work)