Meatballs Florentine--One Skillet

If a dish is easy that's great, but if it's easy and delicious then you have found something worth keeping. This recipe was found in Cook Country Magazine in their 30 minute section. I love that it cooked in one large skillet.

Meatballs Florentine--One Skillet
1 pound meatloaf mix (I use 1/2 pound ground beef and 1/2 pound plain ground pork
3 ounces baby spinach, chopped
1/3 cup panko bread crumbs
1 egg lightly beaten
5 garlic cloves--pressed
Salt and Pepper
1 tablespoon olive oil
1 28 ounce can crushed tomatoes
2 cups water
6-7 ounces spaghetti, broken in half
1/4 cup chopped fresh basil
Combine meat, 1 cup of the chopped spinach, panko, egg, half of garlic. and 1 teaspoon salt in a large bowl. With hands mix well. Using the smallest Pampered Chef Scoop make 3 dozen 1 inch meat balls. Heat oil in a 12 in skillet over medium high heat. Cook the meatballs until well browned--about 5 minutes. Transfer to a plate.
Add remaining garlic to skillet, cook for 30 seconds until fragrant. Stir in tomatoes, water, spaghetti and 1/2 teaspoon salt. Bring to a boil. Cover, reduce heat to medium low and stirring often until spaghetti begins to soften--about 7 minutes. Add meatballs and continue to simmer, covered until meatballs are cooked and spaghetti is al dente, about 5 minutes. Remove from heat and add remaining 2 cups of chopped spinach and chopped basil. Season with salt and pepper.
Serves 6