I know you have a Super Bowl party to go to this Sunday (or maybe you are the host) and you’ve probably started thinking about what to do for Valentine’s Day as well. It’s such a busy month of February, isn’t it? Well, I know exactly how you feel and I am totally down for keeping things simple for a while. Therefore, I plan to make February the month of #OneDishMeal. Of course, we’ll do something special for Valentine’s Day, but you’ll also see many simple-to-make and delicious dinner recipes on the blog, usually with one pan! Is it cool with you?
Things are kinda already kicked off with this One-Pan Caribbean Jerk Chicken With Vegetables. It’s so tasty, so nutritious, and so easy to make (bake!). Today, let’s do something on the stovetop. Don’t worry. It’s going to be quick!
By looking at the photos and judging from the recipe title, you might have assumed that we are going to cook the pasta in a separate saucepan and top it with meatballs and gravy.
Nope! Everything is cooked in one skillet including the meatballs, the gravy and the bow tie pasta. Isn’t that great? It’s less hassle, not to mention that there’re going to be less dishes to wash! Speaking of gravy, I prefer to make my own because it tastes better and it’s healthier. Alternatively, you could use a jar of store-bought gravy for this recipe. Just refer to my note for how to use it.
In order to save time and make a quick lovely dinner for your family, we are going to use fully cooked frozen Italian meatballs for this recipe. Why don’t I make my own meatballs? Good question. I’ve actually got a handful of homemade meatball recipes written down on my notebook and I can’t wait to share them with you. How do Meatball Sundays sound? That’s gonna be our March theme. I am excited and I hope you are as well! In the meanwhile, enjoy this Skillet Meatball Goulash.
Skillet Meatball Goulash - Italian meatballs cooked and simmered in a hearty homemade gravy along with farfalle pasta. All in one skillet.
10 minPrep Time
30 minCook Time
40 minTotal Time
- 2 tablespoons Canola oil
- 1 medium onion, chopped
- 1/2 cup green bell pepper, chopped
- 3 tablespoons flour
- 1 teaspoon Dijon mustard
- 2 tablespoons red wine
- 3 cups beef broth
- salt and pepper, to taste
- 2 tablespoons chili sauce
- 12 ounces frozen cooked Italian meatballs
- 8 ounces uncooked farfalle pasta
- 1/2 cup light sour cream
- 2 tablespoons chopped fresh parsley
- In a large skillet, heat oil over medium-high heat until simmering.
- Add onion and bell pepper; cook and stir 2-3 minutes or until the onion is translucent and the pepper is tender.
- Stir in flour, mustard and followed by wine. Mix well, then add broth; stir until the gravy is thickened. (If the mixture is too thick, add water until it comes to the desired thickness.) Taste; season with salt and pepper if desired.
- Add chili sauce and meatballs; mix well. Bring to a boil, stirring occasionally.
- Reduce heat to medium; cook 5 minutes, covered or until meatballs are thawed.
- Now, add uncooked pasta and mix well; cover again and cook for about 10 minutes or until the pasta is tender and meatballs are thoroughly heated, stirring occasionally.
- Remove from heat; stir in sour cream until well blended.
- Sprinkle with parsley and serve!
Alternatively, you may use a 12-ounce jar of gravy. After the onion and pepper are cooked, add gravy, 1 1/2 cups beef broth and 3/4 cup water, mix well and then follow the instructions from step 4 to the end.
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