Who doesn’t LOVE spaghetti and meatballs? But they are such a production, right? Browning the meatballs, warming the sauce, boiling the pasta…it takes every pot in the house. Right? Actually…no. No it doesn’t. This recipe for one skillet spaghetti and meatballs makes a FABULOUS spaghetti and meatballs, but here is the beauty part…all in that one skillet. And, because everything is cooking up together, the spaghetti soaks up a lot of the gorgeous sauce and meatball flavor, so instead of one sitting on top of the other, all three components are beautifully, harmoniously, delectably, delightfully intermingled. Sounds too good to be true, right? But it IS! And I am here to tell you how to do it, without overloading your dishwasher on top of everything else.
The basic premise is this: you sear the meatballs (which are made with that beef/pork/veal meatloaf mixture you can get in the supermarket, adding even MORE flavor) in a large deep skillet just to quickly brown the outside. Take them out and let them lounge on a plate for a few minutes while you cook the pasta in a mixture of your favorite marinara sauce thinned with water in that same skillet. When the pasta is halfway done, you nestle those happy little meatballs into the spaghetti for the second half of the pasta cooking time. Eight minutes later there you have it: perfectly cooked pasta and meatballs that are delightfully saturated with tomato sauce and ready for the plate.
So if you have been longing for spaghetti and meatballs but have been exhausted by the very thought of it, this is your lucky day, because 30 minutes from now you can be sitting down to this super dish. Pass the parmesan cheese, please!Print
- 2 slices bread
- 1/4 cup buttermilk
- 1 pound meatloaf mix (the combo of ground beef/pork/veal)
- 1/3 cup grated Parmesan
- 1 egg yolk
- 2 minced garlic cloves
- 1/2 teaspoon oregano
- Salt and pepper
- 2 tablespoons olive oil
- 3 cups of your favorite marinara sauce
- 2 cups water
- 8 ounces spaghetti, broken in half
- Chopped fresh basil for garnish
- Tear bread into small pieces and mix with buttermilk in medium bowl until it is good and saturated. Add meat, cheese, egg yolk, garlic, oregano, salt and pepper and mix well.
- Form into meatballs, using about 2 tablespoons of meat mixture per meatball.
- Heat oil in a large deep skillet over high heat. Sear meatballs on one side for one minute until they are nicely browned. Turn meatballs over to cook very briefly on the other side and transfer to plate lined with paper towel.
- Add sauce and water to skillet, add pasta and turn heat to medium high. Cover and cook, stirring often, for 8 minutes.
- Nestle meatballs into spaghetti, seared side up. Reduce heat to medium low, cover and cook for 4 more minutes, stirring from time to time. Uncover and cook for 4 more minutes or until spaghetti is done, stirring gently from time to time.
- Transfer to plates and sprinkle with basil and more Parmesan cheese.
Recipe updated from a previous Framed Cooks post.