Description
A hearty one-pot spaghetti with tender meatballs simmered in marinara sauce for an easy, comforting dinner. Minimal cleanup and maximum flavor make it perfect for busy nights.
Ingredients
- 1/2 cup panko bread crumbs
- 1/4 cup milk
- 1 pound ground beef
- 1/3 cup grated Parmesan cheese, plus more for garnish
- 1 egg
- 1 teaspoon oregano
- Salt and pepper
- 2 tablespoons olive oil
- 3 cups marinara sauce
- 2 cups water
- 8 ounces spaghetti, broken in half
- Chopped fresh basil for garnish
Instructions
- In a mixing bowl, combine bread crumbs, milk, ground beef, Parmesan cheese, egg, oregano, salt, and pepper. Mix until just combined.
- Form the mixture into meatballs, about 2 tablespoons each.
- Heat olive oil in a large deep skillet over high heat. Sear meatballs on one side for 2–3 minutes until browned. Turn briefly to brown the other side, then transfer to a paper towel-lined plate.
- In the same skillet, add marinara sauce and water. Add spaghetti and bring to medium-high heat. Cover and cook for 8 minutes, stirring occasionally.
- Nestle the meatballs into the spaghetti, browned side up. Reduce heat to medium-low, cover, and cook for 4 minutes, stirring occasionally.
- Uncover and cook for another 4 minutes or until spaghetti is tender, stirring gently.
- Serve in bowls and garnish with fresh basil and additional Parmesan cheese.
Notes
- You can substitute ground turkey or chicken for a lighter option.
- If the pasta absorbs too much liquid, add a splash of water or broth while cooking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Serve with a side salad or garlic bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One Pot
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 95 mg
