Description
A comforting and delicious one-pot spaghetti and meatballs recipe that combines juicy homemade meatballs with tender pasta and rich marinara sauce. This easy-to-make dish is perfect for a family dinner, requiring minimal cleanup without sacrificing flavor.
Ingredients
Scale
Meatballs
- 1 pound ground beef
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons chopped fresh parsley (or 1 teaspoon dried)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
Sauce and Pasta
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 cups beef or chicken broth
- 1 (24-ounce) jar marinara sauce
- 8 ounces uncooked spaghetti, halved
For Serving
- Extra Parmesan cheese
- Fresh basil
Instructions
- Prepare the meatballs: In a mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, parsley, salt, black pepper, and optional red pepper flakes. Mix until just combined without overworking the meat, then form into 1-inch meatballs.
- Sauté aromatics: Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add the finely chopped onion and cook for 3 to 4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Brown the meatballs: Gently add the formed meatballs to the skillet, ensuring not to overcrowd. Cook for about 5 minutes total, turning occasionally to brown all sides evenly without cooking through completely.
- Add liquids and pasta: Pour in the beef or chicken broth along with the marinara sauce, stirring gently. Bring the mixture to a simmer. Add the halved uncooked spaghetti and press down gently so the pasta is mostly submerged in the sauce.
- Simmer to cook: Cover the skillet or Dutch oven and let cook over medium-low heat for 15 to 18 minutes, stirring occasionally to prevent the pasta from sticking. Check that the meatballs are cooked through and the pasta is tender.
- Finish and serve: Remove from heat and let the dish sit uncovered for a few minutes to thicken slightly. Serve hot, topped with extra grated Parmesan cheese and fresh basil leaves for added flavor and garnish.
Notes
- For a leaner option, substitute ground turkey or chicken for the beef in the meatballs.
- Use fire-roasted tomato sauce or add a splash of red wine to the broth for more depth of flavor.
- This recipe reheats well and makes great leftovers perfect for meal prep.
