Capsaicin Free One-Pot Spaghetti and Meatballs
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Learn more →Ingredients
4 servings
For the meatballs
- ½ lb ground beef (80/20)
- ½ lb ground pork
- ⅓ cup plain breadcrumbs
- ¼ cup whole milk
- 1 large egg
- 2 cloves garlic, minced
- ¼ cup finely grated parmesan cheese
- 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)
Can be omittedred pepper flakes
- 2 tbsp tomato paste
- 1 can (28 oz) crushed tomatoes
- 2 cups low-sodium chicken broth
- 1 tsp sugar
- 1 tsp dried basil
- ½ tsp salt
- 8 oz spaghetti, broken in half
For serving
- grated parmesan cheese, for serving (optional)
- 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.
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