This One-Pot Meatballs Recipe Is The Perfect Quick & Easy Meal.
One-pot dishes create some of the best-flavoured recipes, as all ingredients can blend into a fantastic flavour. In this one, we will make these one-pot meatballs with whichever pasta you prefer. This meatball recipe is easy to make, cheap and tastes incredible. Best of all, it’s all done in the one-pot, saving lots of time washing dishes after you’ve enjoyed this delicious meal.
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
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
One-Pot Meatballs Storage Instructions
This can be stored in the fridge for up to 4 days and in the freezer for up to 6 months, both held in an airtight container. If frozen, allow thawing overnight in the fridge before reheating.
One-Pot Meatballs Reheating Instructions
To reheat, this can be done in a couple of ways.
- First, place it back into a pan over medium heat and heat gently until hot. Doing it this way, you’ll need to add some canned diced tomatoes to refresh it, as it can quickly dry out.
- The second way is to place it in the microwave. I wouldn’t usually say this, but this is the best way to reheat it as it won’t dry out, and there will be no need to add anything to refresh it. If you reheat it this way, heat it in bursts, giving it a gentle mix between each burst until hot throughout.
Watch How To Make The Recipe
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