A hearty and flavorful one-pan dish combining tender meatballs, pasta, and a creamy sauce.
Heat a large nonstick skillet over medium heat.
Ensure the skillet is hot before adding ingredients to prevent sticking.
Add diced green bell pepper and chopped onion to the skillet. Sauté until they are slightly softened.
Stir frequently to avoid burning and ensure even cooking.
Pour in the beef broth, water, and chili sauce. Stir to combine.
Taste the sauce and adjust seasoning as needed before adding other ingredients.
Add the frozen meatballs to the skillet. Cover and let them cook until heated through.
Stir occasionally to ensure even cooking and prevent sticking.
Add the uncooked pasta to the skillet. Stir to coat the pasta in the sauce.
Ensure the pasta is submerged in the liquid for even cooking.
Cover the skillet and cook until the pasta is tender, stirring occasionally.
Check the pasta for doneness to avoid overcooking.
Remove the skillet from heat and stir in the sour cream until the sauce is creamy.
Mix gently to maintain the creamy texture of the sauce.
Sprinkle fresh parsley over the dish before serving.
Chop the parsley finely for a more even distribution.
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