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One Pot Spaghetti and Meatballs

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A cozy, hearty one pot spaghetti and meatballs recipe where tender meatballs, rich tomato sauce, and pasta cook together for deep flavor and easy cleanup. Perfect for busy weeknights when you want a comforting homemade meal without the extra dishes.

Ingredients

  • 1 pound ground beef
  • 1/4 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 3 cups marinara sauce
  • 3 cups water or low-sodium beef broth
  • 8 ounces spaghetti
  • Fresh parsley, chopped (optional for garnish)

Instructions

  1. In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix gently and form into small meatballs.
  2. Heat olive oil in a large pot over medium heat. Brown the meatballs on all sides for 5–7 minutes. Remove and set aside.
  3. In the same pot, sauté the diced onion until soft and translucent.
  4. Add marinara sauce and water or broth to the pot. Stir well and bring to a gentle boil.
  5. Add the spaghetti, breaking it in half if needed so it fits. Ensure the pasta is mostly submerged in the liquid.
  6. Return the meatballs to the pot. Reduce heat to a simmer, cover, and cook for 15–20 minutes, stirring occasionally to prevent sticking.
  7. Cook until the spaghetti is tender and the sauce has thickened. Add a splash of water or broth if the sauce becomes too thick.
  8. Let rest for a few minutes before serving. Garnish with fresh parsley and additional Parmesan if desired.

Notes

  • Frozen meatballs can be used; add them directly to the sauce and extend simmering time slightly.
  • Stir occasionally to prevent pasta from sticking to the bottom of the pot.
  • Add red pepper flakes for heat or stir in fresh spinach at the end for extra nutrition.
  • Top with shredded mozzarella and cover briefly to melt for a cheesy variation.
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.

Nutrition

Find it online: https://cookedbymaya.com/one-pot-spaghetti-and-meatballs/