Anti Inflammatory One-Pot Spaghetti and Meatballs

Total time55 min

Prep time20 min

Cook time35 min

Anti Inflammatory One-Pot Spaghetti and Meatballs

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the meatballs

½ lb ground beef (80/20)
SunFed Ranch 100% Grass Fed 80% Lean Organic Ground Beef Brick Nature's Promise 100% Grass-fed 80% Lean 20% Fat Ground Beef
Marketside 80% Lean / 20% Fat Grass-Fed Ground Beef, 16 oz
Catelli Brothers Grass-Fed Ground Beef 80/20
Hannaford Grass-Fed Ground Beef 80/20
See all
½ lb ground pork
Chef's tip
Ground chicken is often leaner than ground pork and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
⅓ cup plain breadcrumbs
¼ cup whole milk
Ingredient note
Higher-fat dairy is sometimes limited on an anti-inflammatory diet because saturated fat can be pro-inflammatory for some people, but this recipe uses only about 1 tbsp of whole milk per serving, so the amount is likely fine. If you prefer to always avoid whole milk, please tap it and change its rating to Red.
1 large egg
2 cloves garlic, minced
¼ cup finely grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper

For the sauce and pasta

2 tbsp olive oil
1 medium yellow onion, finely diced
4 cloves garlic, minced
½ tsp red pepper flakes (optional)
2 tbsp tomato paste
1 can (28 oz) crushed tomatoes
2 cups low-sodium chicken broth
1 tsp sugar
Ingredient note
Added sugar is limited on an anti-inflammatory diet because it can promote inflammation, but the small amount (~1/4 tsp per serving) of white sugar here is likely fine. If you prefer to always avoid white sugar, please tap it and change its rating to Red.
1 tsp dried basil
½ tsp salt
8 oz spaghetti, broken in half

For serving

grated parmesan cheese, for serving (optional)
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
fresh basil leaves, for serving (optional)

Instructions

1
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, egg, minced garlic, Parmesan, oregano, salt, and pepper. Mix with your hands until just combined — do not overwork. Roll into 1 1/2-inch balls (about 16–18 meatballs) and set aside on a rimmed baking sheet.
2
Heat the olive oil in a large Dutch oven or deep 12-inch skillet over medium-high heat until shimmering. Add the meatballs in a single layer and sear, turning occasionally, until browned on at least two sides, about 4–5 minutes total. Transfer the meatballs back to the baking sheet — they will finish cooking in the sauce.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!