One Pot Spaghetti and Meatballs
One Pot Spaghetti and Meatballs is an easy dinner recipe.
- Cook Time: 45
- Total Time: 45
- Yield: 4 1x
- 2 slices white bread with the crust cut off
- 1/4 cup buttermilk (sub regular milk)
- 1 lb ground beef (80/20 or 90/10 both work)
- 1 egg
- 1/4 cup grated Parmesan
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 cup marinara (jarred or homemade)
- 2 1/2 cups broth (I used chicken broth)
- 8 oz dried spaghetti noodles (about half a box, I prefer the pot ready spaghetti since it’s cut in half and it fits in the pot better)
For serving don’t forget:
- Additional Marinara if you like your pasta saucy
- Grated Parmesan
- Crusty Bread
- Parsley (optional)
- Smash the slices of bread into the buttermilk in a large mixing bowl until a thick paste forms.
- Toss in the beef, egg, Parmesan, salt, garlic powder, and pepper and mix everything together.
- Heat up a 10-12 inch non-stick skillet, preferably one with tall sides and a lid, to medium heat.
- Form 2 inch meatballs and place them into the pan (you should get at least 10 meatball in there!).
- Brown one side of the meatballs for 10 minutes, then rotate them using tongs and cook for another 10 minutes browning as much of each meatball as possible.
- Remove the meatballs from the pan onto a plate, and drain the grease from the pan into a bowl (NOT down your sink!). You can discard the grease in the trash once it cools.
- Place the pan back on the burner and turn the heat down to medium-low.
- Add 1 cup of marinara and 2 1/2 cups of broth, and half a package of dried spaghetti noodles to the pan. Cover it with a lid and let the liquids come to a simmer.
- Simmer for 12-15 minutes stirring at least every 3-5 minutes so the noodles don’t stick to the bottom of the pan.
- Once the noodles are finished and the meatball back into the pot, top everything with more Parmesan, and serve!
The meatball recipe I use is adapted from America’s Test Kitchen.