This post is sponsored by Bertolli - check out some of their recipes too. If there’s one thing I can guarantee in life, it’s that my kids will never turn down a bowl of meatballs and spaghetti. Whilst I love them too, my usual recipe involves TWO pans and a baking tray. Who can be bothered with all that washing up for a quick dinner! Trying to make the whole thing in one pan had honestly never occurred to me, but then I got talking to Bertolli about some recipe work and I found a one-pan version on their site. I made a few changes to their original version – the most significant being that I made the meatballs from scratch. I like to add in a few extras to my own meatballs, including:
Parmesan - gives the meatballs a wonderful flavourBreadcrumbs to make the meatballs more tenderEgg – to bind everything togetherFinely chopped onion – for a little more flavour and texture
I also used Bertolli with butter to cook the meatballs – the butter provides a lovely flavour, whilst the olive oil in the spread ensures that the butter doesn’t burn. The meatballs are lightly browned in the pan first, then in goes the veg, followed by the liquid and pasta. You can add more or less water depending on how saucy you like it. You could also add in extra veg if you like – such as peppers or mushrooms (add them in with the onion). Cooking the pasta in the tomato sauce means it absorbs all the flavour as its cooking so it’s extra yummy. I managed to get this one on the table in about 30 minutes, so it makes a great mid-week meal. Recipe adapted from Bertolli’s spaghetti and meatballs.
More Amazing Meatball Recipes:
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