One-Pot Meatballs
Chef Jack Ovens
Qualified Chef · 1.63M Subscribers
Updated August 2026
Everything happens in one pan here. Meatballs get seared, the sauce builds around them, and the spaghetti cooks straight in it, soaking up all that flavour as it goes.
Weighing the meatball mix before rolling it out means all 20 meatballs are genuinely the same size, so they all finish cooking at the same time.
Sun-dried tomatoes and a proper tomato paste base give the sauce real depth, and there’s barely any washing up once you’re done.
One-Pot Meatballs
BEEF · DINNER · EASY
Why You'll Love These One-Pot Meatballs
One Pan, Minimal Cleanup
Cooking the spaghetti directly in the sauce means it actually absorbs the flavour as it cooks, rather than just being coated in sauce afterward.
Searing the meatballs first builds a good crust before they finish cooking through in the sauce, so you get flavour without drying them out.
And with everything happening in one pan, there's barely any cleanup once you're done eating.
One-Pot Meatballs
Ingredients
Meatball Mix
- 500 g Beef Mince 18% Fat
- ½ Brown (Yellow) Onion Diced
- 1 Large Egg
- 50 g Fine Breadcrumbs
- 20 g Parmesan Cheese Grated
- 3.5 g Fresh Oregano Chopped
- 3.5 g Fresh Basil Torn
- Salt & Pepper To Taste
Meatball Sauce & Spaghetti
- 15 ml Olive Oil
- ½ Brown (Yellow) Onion Diced
- 4 Garlic Cloves Minced
- 50 g Tomato Paste
- 70 g Sun-Dried Tomatoes Chopped
- 600 g Diced Tomatoes Canned
- 3.5 g Fresh Oregano Chopped
- 3.5 g Fresh Basil Torn
- 4 g Fresh Thyme Picked & Chopped
- 625 ml Chicken or Beef Stock
- 400 g Spaghetti
- Salt & Pepper To Taste
Garnish
- Parmesan Cheese Grated
- Fresh Basil Torn
- Extra Virgin Olive Oil Drizzle
- Cracked Black Pepper
Method
- Place all of the meatball mix ingredients into a large mixing bowl, season to taste, and mix well.
- Roll the meatballs between clean hands into 20 even-sized balls. It's best to weigh the meatball mix as a whole, then divide by 20 (or however many meatballs you'd like).
- Place a large high-rimmed pan over high heat, add the olive oil, and heat. Once hot, add the meatballs and sear for 3 minutes, ensuring they're well browned all over (they'll finish cooking through in the sauce).
- Add the diced onion and minced garlic, and sauté for 2 minutes, moving regularly. Add the tomato paste, mix, and cook for 30 seconds. Add the diced tomatoes, sun-dried tomatoes, basil, oregano, thyme, stock, and seasoning to taste. Mix well and bring to a boil.
- Add the spaghetti, let it sit on top of the sauce for 30 seconds, then gently twist it into the sauce, spreading it out well (this can be cooked separately if you prefer). Reduce the heat to low, cover with a lid, and cook for 2 minutes less than the packet instructions (9-12 minutes depending on pasta shape).
- Remove the lid, check and adjust the seasoning, and confirm the meatballs are cooked through to an internal temperature of at least 71°C (160°F). Grate over some parmesan to taste, cover with the lid, and cook for 1 minute to melt the cheese. Remove from the heat and serve. Garnish with fresh basil, freshly grated parmesan, extra virgin olive oil, and cracked black pepper. Dig in.
Chef's Tips
Weigh the meatball mix before portioning — dividing the total weight evenly, rather than eyeballing it, is what keeps all 20 meatballs cooking at the same rate.Sear the meatballs just to brown the outside, not to cook them through — they finish cooking directly in the sauce alongside the pasta, so a solid sear is all you need at this stage.Twist the pasta gently into the sauce rather than dumping it in all at once — this helps it separate evenly instead of clumping together as it cooks.
Storage & Reheating
This will keep in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. Reheat gently in a pan or in the microwave with a splash of water or stock to loosen the sauce back up, stirring occasionally until piping hot throughout.
Serving 450gCalories 770kcalCarbohydrates 96.9gProtein 52.5gFat 19.1gSaturated Fat 5.9gPolyunsaturated Fat 2.13gMonounsaturated Fat 8.54gTrans Fat 0.3gCholesterol 156.6mgSodium 251.1mgPotassium 1156.7mgFiber 8.2gSugar 10gVitamin A 877IUVitamin C 27.13mgCalcium 146.9mgIron 9.7mg
Common Questions
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