One Pot Pasta and Meatballs
A simplified and flavorful recipe for One Pot Pasta and Meatballs that combines tender meatballs and perfectly cooked pasta in a single pot, creating a delicious and cohesive meal with minimal cleanup.
Ingredients
- 1 lb Lean Ground Beef or Turkey
- 1/2 cup Breadcrumbs (Panko or Italian)
- 1 large Egg (lightly beaten)
- 2 tbsp Fresh Parsley (chopped)
- 1/4 cup Grated Parmesan Cheese
- 1 tbsp Olive Oil
- 1 small Yellow Onion (diced)
- 3 cloves Garlic (minced)
- 24 oz jar Marinara Sauce
- 2.5 cups Beef or Vegetable Broth
- 12 oz Dry Spaghetti or Linguine
- Italian Seasoning, Salt, Pepper to taste
Instructions
- In a large mixing bowl, combine the ground meat, breadcrumbs, egg, parsley, Parmesan cheese, and a pinch of salt and pepper. Mix until just combined and shape into 12 to 15 small meatballs.
- Heat olive oil in a large Dutch oven or deep skillet over medium heat. Add meatballs in a single layer and brown for 2 to 3 minutes per side. Remove and set aside.
- In the same pot, add diced onion and cook for 3 to 4 minutes until translucent. Add minced garlic and cook for another minute.
- Pour in marinara sauce and broth, stir in Italian seasoning, and bring to a gentle simmer.
- Break spaghetti in half if necessary and submerge into the liquid. Place browned meatballs on top.
- Cover and reduce heat to medium-low, simmer for 10 to 12 minutes, stirring every 3 minutes.
- Once pasta is tender and sauce thickens, turn off heat. Adjust sauce consistency if needed and garnish with extra Parmesan and parsley.
Notes
This recipe can be adapted with different proteins or pasta types. For a lighter version, use ground chicken. For gluten-free, substitute breadcrumbs and pasta. Adjust cooking times as needed.