Why You’ll Love This Recipe

This dish combines classic spaghetti and meatballs with the convenience of cooking everything in one pan. The meatballs are perfectly seasoned and tender, and they cook right in the sauce, absorbing all the flavors. The spaghetti cooks in the same pan, soaking up the rich, savory sauce, making each bite extra flavorful. It’s a quick, easy, and hearty meal that doesn’t compromise on taste!

Ingredients

For the Meatballs:

500 g (1.1 lbs) minced beef (ideally 12–20% fat)
½ large onion, peeled and finely chopped
1 egg
3 tbsp grated parmesan
3 tbsp panko breadcrumbs
¼ tsp salt
¼ tsp black pepper
1 tbsp oil
1 tbsp unsalted butter

For the Sauce:

½ large onion, finely chopped
2 celery sticks, chopped
2 garlic cloves, minced
¼ tsp salt
¼ tsp black pepper
400 g (14 oz) tin finely chopped tomatoes
2 tbsp tomato purée (paste in US)
1 tsp dried thyme
1 tsp light brown sugar
1 beef stock cube, crumbled
600 ml (2½ cups) just-boiled water

To Serve:

Shaved or grated parmesan
1 tbsp chopped fresh parsley

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the Meatballs

In a large mixing bowl, combine the minced beef, finely chopped onion, egg, grated parmesan, breadcrumbs, salt, and pepper. Mix well using your hands until everything is evenly combined. Shape the mixture into 16–20 meatballs, depending on your desired size.

2. Brown the Meatballs

Heat the oil and butter in a large, deep frying pan over medium-high heat. Add the meatballs and cook for 5–6 minutes, turning occasionally, until browned on all sides. The meatballs don’t need to be fully cooked yet, just browned.

3. Start the Sauce

Push the meatballs to one side of the pan. Add the chopped onion, celery, garlic, salt, and pepper to the empty space in the pan. Cook for 3–4 minutes, stirring occasionally, until the vegetables soften slightly.

4. Add Sauce Ingredients

Stir in the chopped tomatoes, tomato purée, dried thyme, brown sugar, crumbled stock cube, and boiled water. Mix well and bring to a gentle boil.

5. Cook the Pasta in the Pan

Create space in the pan and add the spaghetti (you can break it in half if needed to fit). Press the pasta down into the sauce to ensure it’s fully submerged.

6. Simmer Until Done

Lower the heat, cover the pan with a lid, and simmer for 10–12 minutes, stirring once or twice. Use tongs to separate the pasta while stirring to prevent sticking. If the sauce reduces too quickly, add a splash of boiling water to keep it saucy.

7. Serve

Once the pasta is cooked, turn off the heat. Use tongs to divide the spaghetti among four bowls. Top with the meatballs and sauce, then finish with a generous sprinkle of parmesan and a sprinkle of fresh parsley.

Servings and Timing

Prep time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Yield: 4 servings

Notes

Meatball Size: If you prefer smaller meatballs, you can shape them smaller, but be sure to adjust the cooking time accordingly.
Sauce Consistency: If the sauce gets too thick during cooking, simply add more water, a little at a time, until you reach the desired consistency.
Pasta Type: This recipe works well with regular spaghetti, but you can use other pasta types like linguine or fettuccine if you prefer.
Make Ahead: This dish is great for leftovers! Store any remaining meatballs and pasta in the fridge for up to 2 days, and reheat gently in the pan.

Variations

Add Veggies: You can add other vegetables to the sauce, such as bell peppers, zucchini, or mushrooms, for extra nutrition and flavor.
Cheese: For a richer flavor, add a handful of shredded mozzarella to the sauce just before serving. It will melt beautifully and add creaminess.
Spicy Kick: Add red pepper flakes or a pinch of chili powder to the sauce if you like a little heat in your meal.

Storage/Reheating

Store any leftover spaghetti and meatballs in an airtight container in the refrigerator for up to 2 days. Reheat in a pan over low heat, adding a splash of water if necessary to loosen up the sauce.

FAQs

Can I use ground turkey or chicken instead of beef for the meatballs?

Yes, ground turkey or chicken works great as a substitute for beef. You may want to add some extra seasoning to enhance the flavor, as these lean meats are milder in taste.

Can I freeze this dish?

Yes, both the meatballs and pasta can be frozen. Store the cooked spaghetti and meatballs in an airtight container for up to 3 months. To reheat, thaw in the fridge overnight and heat gently on the stove, adding a little water if needed.

Can I make this recipe in a slow cooker?

Yes! You can brown the meatballs in a skillet first, then transfer everything to the slow cooker. Cook on low for 4–5 hours, or until the meatballs are cooked through and the pasta is tender.

Can I use fresh pasta instead of dried spaghetti?

You can, but fresh pasta cooks faster than dried, so you’ll need to adjust the cooking time. Keep an eye on the pasta to ensure it doesn’t overcook.

Conclusion

This One-Pan Spaghetti and Meatballs is a simple, satisfying meal that’s perfect for busy nights. The juicy meatballs, tender pasta, and flavorful sauce all come together in one pan for easy cleanup and maximum flavor. It’s a comforting classic that will quickly become a favorite at your dinner table!