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One Pot Meatball Pasta

One Pot Meatball Pasta: Comfort Food in Under 30 Minutes

One Pot Meatball Pasta is a delightful dish that combines tender meatballs and al dente pasta in savory marinara, ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Beef or ground turkey/chicken for lighter option
  • 1 Egg or flaxseed meal for vegan option
  • 1/2 cup Grated Parmesan Cheese or nutritional yeast for dairy-free alternative
  • 1/2 cup Whole Wheat Breadcrumbs gluten-free breadcrumbs can be used
  • 1/4 cup Milk or almond/oat milk for non-dairy version
  • 1 tbsp Dried Basil or fresh herbs for a brighter taste
  • 1 tbsp Dried Parsley or fresh herbs for a brighter taste
  • 1 tsp Black Pepper to taste
  • 1 tsp Salt to taste
For the Sauce and Pasta
  • 2 tbsp Extra Virgin Olive Oil or avocado oil for sautéing
  • 1 medium Diced Yellow Onion or shallots for substitute
  • 3 cloves Minced Garlic or garlic powder in a pinch
  • 1 cup Dried Ditalini or small pasta shapes like elbow macaroni
  • 1/2 tsp Crushed Red Pepper optional
  • 3 cups Chicken Stock or vegetable broth for vegetarian option
  • 24 oz Jarred Marinara Pasta Sauce or homemade tomato sauce
For Serving
  • 1/4 cup Grated Parmesan Cheese (for topping) optional

Equipment

  • Large mixing bowl
  • large sauté pan
  • Measuring cups
  • Measuring spoons

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine the ground beef, egg, grated Parmesan, breadcrumbs, milk, dried basil, parsley, black pepper, and salt. Mix until just combined and form into meatballs.
  2. Heat 2 tablespoons of olive oil in a large sauté pan over medium-high heat for about 2 minutes. Add meatballs in a single layer and cook for approximately 8 minutes until browned.
  3. Reduce heat to medium and add diced onion and minced garlic to the pan, sauté for about 4 minutes until onion is translucent.
  4. Add the dried ditalini pasta to the pan, stirring well for about 1 minute to toast the pasta.
  5. Pour in chicken stock and marinara sauce, stir well, cover, and cook for about 10 minutes until pasta is al dente.
  6. Remove from heat and stir in additional grated Parmesan cheese. Serve hot, garnished with fresh basil and more cheese if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 55gProtein: 25gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 650mgFiber: 3gSugar: 5gVitamin A: 600IUVitamin C: 5mgCalcium: 150mgIron: 3mg

Notes

Rolling meatballs to the same size ensures even cooking. Use low-sodium broth to control saltiness, and store meatballs and pasta separately for optimal texture.

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