One Pot Spaghetti and Meatballs

This One Pot Spaghetti and Meatballs recipe is the best family meal! Easy homemade meatballs & pasta cooked in a simple tomato sauce.

Course Main Course, Main Dish, Pasta

Cuisine American, Easy, Italian, Weeknight Meal

Keyword One Pot Spaghetti, One Pot Spaghetti and Meatballs

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 496kcal

Author Chrissie

Equipment

1 large pot with lid

Ingredients

For the meatballs:

¾ cup panko breadcrumbs
1/2 cup Parmesan cheese optional
4 cloves garlic minced or pressed
⅓ cup buttermilk
2 large eggs
salt and pepper to taste
2 teaspoon onion powder
1 tablespoon Italian seasoning
2 teaspoons Worcestershire sauce
1 pound ground beef and pork mix

For the pasta sauce:

2 tablespoons olive oil
1 large onion
4 cloves garic minced or pressed
1 cup carrots shredded
½ cup celery finely chopped
2 tbsp italian seasoning
2 tbsp tomato paste
1/3 cup red wine optional
14 ounces canned crushed tomatoes
4 1/2 cups tomato puree or plain tomato sauce
3 1/2 cups beef stock
1 pound spaghetti noodles
grated Parmesan cheese and fresh parsley for serving

US Customary - Metric

Instructions

In a large bowl mix the panko breadcrumbs, grated Parmesan cheese, garlic, buttermilk, eggs, salt and pepper, onion powder, Italian seasoning, and Worcestershire sauce and mix well.
Add the ground meat into the bowl and mix well with your hands until well combined.
Form meatballs about the size of 2 tablespoons (40 grams) and put them on a plate or tray. If you have extra time, refrigerate the meatballs for 30 minutes or overnight.
Heat a large pot over medium-high heat and add the olive oil.
Brown the meatballs on all sides, only turning them when they no longer stick to the bottom of the pan. Remove to a plate and set aside.
Add onion and garlic and sauté until translucent. Add the shredded carrots and celery, along with the Italian seasoning and the tomato paste. Sauté for a few minutes.
Add the red wine to deglaze the pot (scrape up the brown bits off the bottom of the pot). Add the crushed tomatoes, tomato puree and beef stock and bring to a boil.
Add the spaghetti noodles, stirring well until all the noodles are covered, and reduce the heat to medium.
Cover the pot with a lid and cook for about 7-8 minutes (to just before al dente) stirring every couple of minutes as the noodles cook.
Before the spaghetti noodles reach al dente, nestle the meatballs in the sauce and simmer for a few more minutes until the pasta is cooked and the meatballs are cooked through.
Toss well and serve with some grated parmesan and some fresh parsley.

Video

Notes

Storage instructions

Store leftovers in the fridge in an airtight container for 3-5 days. This recipe is great for meal prep and reheats well in the microwave for school or work lunches.

Freezer instructions

This recipe can be frozen in an airtight container for up to two months.

Meal Prep Tips

To save time, make the meatballs ahead of time OR choose pre-frozen meatballs (either homemade or from the frozen section of your grocery store).

Nutrition