One-Pan Spaghetti with Meatballs
Some nights, dinner needs to be simple but still feel like a proper meal. This one-pan spaghetti with meatballs is my secret weapon when I want something comforting that doesn’t require a degree or an entire dishwasher’s worth of cleanup.
Cooking shouldn’t feel like a chore, and this recipe proves it. Everything happens in one pan, which means less washing up and more time actually enjoying your meal – something we could all use a bit more of in our busy lives.
The magic here is how the pasta cooks directly in the sauce, soaking up all those rich tomato and herb flavors while the meatballs get perfectly browned. It’s basically foolproof cooking that looks like you actually know what you’re doing.
What You’ll Need
- 1 tbsp rapeseed oil
- 12 meatballs (300g)
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 2 tbsp ketchup
- 2 x 400g cans chopped tomatoes
- 1 large bunch of basil, finely chopped, plus a few whole leaves
- 225g dried spaghetti
Steps
- Heat the oil in a deep, wide frying pan or casserole dish over a medium-high heat. Tip in the meatballs and cook for 5 mins, turning until browned all over. Add the onion and garlic, and fry for 8 more mins until softened.
- Add the ketchup, chopped tomatoes, chopped basil and 400ml water to the pan and bring to the boil. Add the spaghetti and cook for 10-12 mins, stirring occasionally. When the pasta is cooked and the sauce has reduced, season and sprinkle with the basil leaves to serve.
Substitutions That Actually Work
- Ground beef meatballs can be swapped for turkey or plant-based alternatives
- No rapeseed oil? Regular olive oil works perfectly
- Fresh basil can be replaced with dried herbs in a pinch
Making It Diabetes-Friendly
- Use whole wheat spaghetti for more fiber
- Choose lean meatballs
- Control portion sizes
Tips & Storage
- Refrigerate leftovers in an airtight container for up to 3 days
- Reheat gently with a splash of water to prevent drying out
- Freezes well for up to 2 months