It’s a one pot wonder that delivers maximum flavour with minimal fuss! This ever-popular take on spaghetti and meatballs has all the comforting, hearty goodness you love—but with a clever twist: everything cooks together in a single pan. That means less washing up, less time in the kitchen, and more time to enjoy your meal. Perfect for busy weeknights or when you’re craving something homey and satisfying without the extra effort.
Tender meatballs simmer gently in a rich tomato sauce, infusing the pasta as it cooks directly in the same pan. The spaghetti absorbs all those delicious flavours while softening to the perfect texture, resulting in a dish that feels like it’s been bubbling away for hours—even though it comes together quickly and simply. Whether you’re feeding a family or just want a fuss-free dinner for yourself, this dish brings comfort and ease in equal measure.
Each generous serving provides around 547 kcal, making it a balanced and filling option. You’ll also get a solid 35g of protein to keep you energized, along with 68g of carbohydrates (including 12g of natural sugars from the tomatoes), and just 13g of fat—only 4.1g of which are saturates. There’s also a good 7.6g of fibre to support digestion and just 0.7g of salt, keeping it on the lighter side while still being packed with flavour.
One pan spaghetti meatballs- ingredient list!
One piece of roughly torn white or wholemeal bread
One egg that is free-range
Lean beef mince (250g/9oz; 5% fat or less)
One clove of garlic, smashed or coarsely grated
One teaspoon of coarsely chopped thyme leaves
15g/½oz of freshly grated Parmesan
One tablespoon of olive oil
Half an onion, coarsely chopped
1½ grated and peeled carrots
400g of chopped tomatoes in a tin
1½ tablespoons tomato purée
Half a teaspoon of dried oregano
Red wine vinegar (one tablespoon)
Dried spaghetti weighing 225g/8oz, cut in half
28 fl oz or 800 ml of boiling water
freshly ground black pepper and sea salt
One tiny handful of coarsely cut basil leaves
One pan spaghetti meatballs- step by step instruction guide!
Here is the few steps in order to make this one pot recipe!
Step 1
Start by preparing the base for your meatballs. Tear the bread into small pieces and place them in a large mixing bowl. Crack in the egg, then use your hands to squish and mash the mixture together until the bread is thoroughly soaked and beginning to break down. This mixture acts as a binder and helps keep the meatballs tender and moist as they cook.
Step 2
Next, add the minced beef to the bowl, along with the crushed garlic, a pinch of dried or finely chopped fresh thyme, and about one-third of the grated Parmesan. Now, roll up your sleeves and get stuck in—use your hands to mix everything together, working the ingredients into a smooth, even mixture. You’re looking for a uniform texture without any dry spots of bread or clumps of beef. Try not to overmix, though, as that can make the meatballs tough.
Step 3
Once the mixture is well combined, season it with a good pinch of salt and a few grinds of black pepper. Then divide it into nine roughly equal portions. Rolling each one between your palms, shape them into smooth, compact balls. They should hold together easily without crumbling—if the mixture feels too dry, a tiny splash of milk can help; if it’s too wet, a few extra breadcrumbs can bring it together.
Place the meatballs on a plate or tray as you go, ready for the next stage of cooking.
Step 4
Place a large, deep casserole dish or a wide, heavy-based pan over high heat. Add a splash of oil—about a tablespoon of olive or vegetable oil will do—and give it a moment to heat up. You’ll know the oil is ready when it shimmers slightly and moves easily across the surface of the pan.
Step 5
Carefully add the meatballs to the hot pot, spacing them out as evenly as possible so they have room to brown properly. You should hear a satisfying sizzle as they hit the oil—that’s a good sign that the pan is hot enough. Let the meatballs cook for 2 to 3 minutes, turning them gently every so often with tongs or a spatula to ensure they brown evenly on all sides. You’re not looking to cook them all the way through at this stage—just to give them a rich, golden crust that adds flavour and helps them hold together as they simmer in the sauce.
Step 6
Try not to move them too much at first, as this can prevent a good sear from forming. Once they’ve taken on a lovely colour and are browned all over, you’re ready to move on to building the sauce.
Step 7
Once the meatballs are nicely browned all over, gently push them to one side of the pan to make space for your vegetables. You don’t need to remove them—just nudge them aside so they continue to cook gently while you build the base of your sauce.
Step 8
Into the cleared space, add the finely chopped onion and carrot. If the pot looks a little dry, drizzle in a touch more oil to help the vegetables soften without sticking. Fry the onion and carrot over medium-high heat for about 2 minutes in a pot, stirring occasionally. The goal here is to start softening the vegetables and bring out their natural sweetness—especially from the carrot, which adds a subtle depth to the sauce.
Step 9
As they cook, the onion should begin to turn translucent and slightly golden around the edges, while the carrots begin to soften but still hold their shape. Stir gently to avoid disturbing the meatballs too much, allowing all the flavours to mingle and build a delicious base.
Step 10
Gently stir in the tomatoes, tomato purée, oregano, and vinegar. Add the boiling water after stirring in the spaghetti. After bringing to a boil, reduce the heat, close the lid, and simmer for 15 minutes, or until the pasta is soft and the liquid has thickened into a sauce. To ensure the pasta is immersed in the liquid and not sticking together, stir it from time to time.
Step 11
Leave to stand for a few minutes, then stir in the basil and serve with the remaining Parmesan.
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