Nitrate & Nitrite Free One-Pot Spaghetti and Meatballs

Total time55 min

Prep time20 min

Cook time35 min

Nitrate & Nitrite Free One-Pot Spaghetti and Meatballs

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Ingredients

4 servings

For the meatballs

½ lb ground beef (80/20)
½ lb ground pork
⅓ cup plain breadcrumbs
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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)
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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