One Pot Spaghetti and Meatballs, all cooked together in one pot! Less dishes and more free time! Made with really simple, minimal ingredients. This is a great dinner when camping, which is where I learnt the recipe originally.
ONE POT SPAGHETTI AND MEATBALLS
Could dinner get any easier? This is why most of us bought Thermomixes. So we could put dinner on and walk away, usually to look after a baby or toddler, or in my case both. Oh and to be able to sit down and have a glass of wine while watching said kiddies. Especially in Summer. I used to love putting dinner on in the afternoon, pouring a glass of wine and sitting outside while the kids played in the sandpit.
Even bought myself one of those outside beanbags with a little side table for my wine. Perfection!
Then we would go inside to enjoy a delicious meal and I would look back and see two small people covered head to toe in white sand. That stuff sticks to every inch of them! Well until they walk inside and then that shit goes everywhere! I mean everywhere! I remember telling other Mums, whatever you do, do not get a sandpit. I would have to strip the kids off every time they came inside, throw that outfit in the laundry, get a new one for dinner, throw that one in the laundry….. think you are getting the picture. Wine.
QUICK TIPS
- Avoid Overworking the Meatball Mixture – to keep the meatballs tender, use your hands to mix the ingredients until just combined, without crushing the meat.
- Rolling Meatballs – Aim for balls of the same size so they cook evenly and use wet hands to roll. Mixture is more likely to stick to dry hands.
Below are some of my other one pot recipes to try:
- ONE POT ROAST CHICKEN, POTATOES & SPINACH IN COCONUT MILK
- ONE POT LEFTOVER SAUSAGE PASTA
- ONE POT LAMB CUTLETS + POTATOES + PESTO
INGREDIENTS
- BEEF MINCE – I prefer organic grass fed beef mince, but you could also use lamb, chicken or turkey mince.
- EGG – This helps to bind the meatballs together, this recipe will still taste the same without egg.
- BREADCRUMBS – Filler ingredients like breadcrumbs or flour are important because they stop the meatballs becoming dry. The breadcrumbs absorb the juices from the meat as it cooks and traps them within the meatballs.
- ONION – you could easily leave the onion out if you wish, I have just added for flavour and nutrients.
- PASSATA – Tomato Passata is pureed, strained tomatoes usually sold in bottles. I like using it as it’s 100% tomato, no additives or flavourings, can sometimes contain added salt. It’s smoother than crushed tomatoes, however you could replace with these if you like.
FREQUENTLY ASKED QUESTIONS FOR ONE POT SPAGHETTI AND MEATBALLS
What to serve with spaghetti and meatballs?
My favourite things to serve with spaghetti and meatballs are a simple salad, crusty bread with butter, garlic bread and Caprese salad just to name a few.
Does spaghetti and meatballs freeze well?
Yes! place in an air tight container and into the freezer for up to 3 months. Defrost in the fridge over night before reheating.
Can I make spaghetti and meatballs ahead?
Of course! you can make this recipe ahead of time but just a note is that the pasta will absorb more liquid as it cools. I would suggest cooling the dish quickly after cooking by placing in an air tight container in the fridge for up to two days. When you are ready to eat, take out of the fridge and if you have time let it sit at room temperature for an hour to take the chill off the meatballs. Reheat in a pan with a lid on low to medium heat for about 10-15minutes. Stir a few times to make sure its completely reheated and hot all the way through. You can add a splash of water to break up the sauce if needed.
HOW TO MAKE ONE POT SPAGHETTI AND MEATBALLS
STEP 1
Use your hands to combine the beef mince, finely diced onion, egg, breadcrumbs, salt and pepper.
STEP 2
With wet hands roll mixture into balls. When using dry hands the meat mixture can stick to your hands. Try to form same sized balls to ensure they cook at the same time.
STEP 3
Brown off meatballs in a large high sided pan in a little butter or oil. Toss around until they are browned all over.
STEP 4
Add 500ml passata, 500ml water, thyme and bring to the boil.
STEP 5
Break up the pasta slightly and add to pan making sure it is submerged in the liquid.
STEP 6
Cover with the lid, reduce heat to low and cook 10-12 minutes. Stir 2-3 times to make sure the pasta isn’t sticking together and add a splash of water if needed.
Spaghetti and Meatballs in One Pot
- Total Time: 33 minutes
- Yield: Serves 4-6 1x
Description
One Pot Spaghetti and Meatballs, all cooked together in one pot!
Succulent flavour filled meatballs in a rich tomato sauce.
Ingredients
- 200g spaghetti
- 1 tablespoon butter or olive oil
MEATBALLS
- 500g beef mince
- ½ brown onion, finely diced
- 1 egg
- 3 tablespoons breadcrumbs
- salt & pepper
SAUCE
- 500ml passata
- 500ml water
- 1 sprig fresh thyme
Instructions
In a large bowl combine the meatball ingredients. Roll mixture into balls.
Heat the butter in a large, high sided pan with a lid, over med-high heat. Add the meatballs and cook 5-6 minutes, turning until browned all over.
Add the passata, water, thyme and bring to the boil.
Break up the spaghetti slightly, add to the pan and make sure it is submerged in the liquid. Cover with the lid, reduce heat to low and cook 10-12 minutes. Stir 2-3 times to make sure the pasta isn’t sticking together and add a splash of water if needed.
After this everything will be cooked, you wont need to drain anything just scoop out with tongs and serve!
Notes
You can add some diced vegetables with the passata if you like. Garlic, carrot and celery would work well.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
