One-Pot Spaghetti and Meatballs
This recipe redefines the classic spaghetti and meatballs by cooking everything in a single pot. The pasta cooks directly in the savory tomato sauce, absorbing immense flavor, while the meatballs simmer to tender perfection, resulting in a deeply cohesive meal with minimal cleanup.
Equipment
- Large Dutch oven or heavy-bottomed pot with a lid
- Large mixing bowl
- Plate or baking sheet
- Slotted spoon
- Wooden Spoon
- Chef's knife
- Cutting board
Ingredients
- ½ lb ground beef
- ½ lb ground pork
- ½ cup panko breadcrumbs
- ¼ cup whole milk
- ½ cup freshly grated Parmesan cheese, plus more for serving
- 1 large egg
- 4 cloves garlic, minced, divided
- 1 medium yellow onion, finely diced
- 1 tsp Italian seasoning
- 1 tsp dried oregano
- ¼ tsp crushed red pepper flakes optional
- 1 tbsp olive oil
- 4 cups beef broth
- 1 lb spaghetti
- ¼ cup chopped fresh parsley, for garnish
- ¼ cup chopped fresh basil, for garnish
- Salt and freshly ground black pepper to taste
Instructions
- In a large bowl, gently combine the ground beef, ground pork, panko breadcrumbs, milk, grated Parmesan, egg, 2 minced garlic cloves, Italian seasoning, salt, and pepper. Mix with your hands until just combined, being careful not to overwork the mixture. Roll into 1.5-inch meatballs (about 16-20 total) and place on a plate.
- Heat olive oil in a large Dutch oven over medium-high heat. Working in batches if necessary to avoid overcrowding, sear the meatballs for 2-3 minutes per side until nicely browned. They do not need to be cooked through. Remove the browned meatballs with a slotted spoon and set aside.
- Reduce the heat to medium. Add the diced onion to the pot and sauté in the rendered fat for 4-5 minutes, until softened. Add the remaining 2 minced garlic cloves and the crushed red pepper flakes (if using), and cook for 1 minute more until fragrant.
- Pour in the crushed tomatoes and beef broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Stir in the dried oregano and bring the sauce to a gentle simmer.
- Break the spaghetti noodles in half and add them to the simmering sauce. Press them down to submerge them as much as possible. Nestle the seared meatballs back into the pot among the noodles. Return to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, stirring occasionally to prevent sticking.
- Remove the lid and check the pasta for doneness; it should be al dente and the sauce should have thickened. If the sauce is too thick, add a splash of broth. If too thin, simmer uncovered for a few more minutes.
- Turn off the heat. Stir in the fresh parsley and basil. Taste and adjust seasoning with more salt and pepper if needed. Let the dish rest for 5 minutes before serving with extra Parmesan cheese.
Notes
Variations & Tips:
- Meat Swaps: You can use all ground beef, or substitute with ground turkey, chicken, or Italian sausage removed from its casings.
- Broth Alternatives: Chicken or vegetable broth can be used instead of beef broth. Water works in a pinch, but you may need to add more seasoning.
- Gourmet Touches: Deglaze the pot with a splash of dry red wine after sautéing the onions. Add a Parmesan rind to the sauce while it simmers for extra flavor (remove before serving).
- Common Pitfalls: Avoid overcrowding the pot when searing meatballs to ensure a good brown crust. Ensure there is enough liquid for the pasta to cook properly. Remember to stir occasionally to prevent the pasta from sticking to the bottom.
- Serving Suggestions: Serve with warm, crusty garlic bread and a simple Caesar or garden salad. Garnish generously with extra Parmesan and fresh basil.
- Meat Swaps: You can use all ground beef, or substitute with ground turkey, chicken, or Italian sausage removed from its casings.
- Broth Alternatives: Chicken or vegetable broth can be used instead of beef broth. Water works in a pinch, but you may need to add more seasoning.
- Gourmet Touches: Deglaze the pot with a splash of dry red wine after sautéing the onions. Add a Parmesan rind to the sauce while it simmers for extra flavor (remove before serving).
- Common Pitfalls: Avoid overcrowding the pot when searing meatballs to ensure a good brown crust. Ensure there is enough liquid for the pasta to cook properly. Remember to stir occasionally to prevent the pasta from sticking to the bottom.
- Serving Suggestions: Serve with warm, crusty garlic bread and a simple Caesar or garden salad. Garnish generously with extra Parmesan and fresh basil.