One Pot Spaghetti and Meatballs
Nothing beats a bowlful of classic Skillet Spaghetti and Meatballs when you're looking for an easy meal the whole family will love.
Servings: 6 people
Calories: 595kcal
Equipment
- 12" Cast Iron Skillet
Ingredients
- 16 oz spaghetti
- 8 cups water cold
- 1 cup onion diced
- 2 tablespoon garlic powder divided
- 3 teaspoon salt divided
- 28 oz crushed tomatoes
- 1 tablespoon oregano
- 1 tablespoon Italian seasoning
- ½ tablespoon basil
- 1 tablespoon sugar
- ¼ teaspoon red pepper flakes crushed
- ¼ cup Parmesan cheese more for garnish if desired
- 18 oz meatballs cooked
Instructions
- In a 12 inch skillet add spaghetti, water, onion, one tablespoon of granulated garlic and 1 ½ teaspoons salt together and cook noodles until al dente over medium heat.
- Once the spaghetti has fully cooked, remove one cup of the pasta water and set aside. Drain the remaining water.
- Return the spaghetti to the skillet and add all the remaining ingredients, including the reserved pasta water, granulated garlic, and salt.
- Stir well, add the meatballs, and cook on medium low until well combined and the meatballs are heated through.
- Top with optional grated extra Parmesan cheese and parsley or basil.
Notes
- Reserve the pasta water. Scoop out a cup of the starchy water before draining and stir it back in to loosen and gloss the sauce.
- Stir frequently. This is not a set-it-and-forget-it dish. Move the noodles often, especially early on, so they cook evenly and do not stick to the bottom.
- Keep it at medium. Higher heat boils over and turns the pasta gummy.
- Serving math. Figure 4 hearty servings or 6 to 8 modest ones, with 2 to 3 meatballs per person.
Nutrition
Calories: 595kcal | Carbohydrates: 74g | Protein: 29g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 64mg | Sodium: 1477mg | Potassium: 898mg | Fiber: 6g | Sugar: 11g | Vitamin A: 385IU | Vitamin C: 15mg | Calcium: 168mg | Iron: 4mg
