Today I'm sharing a super easy one-pot spaghetti and meatballs recipe that would be perfect for a mid-week family meal. I think there's so much to love about a one-pot recipe - there's something about throwing all the ingredients in, giving it a good stir and then like magic, a delicious meal appears! OK, so there may be a little more to it than that, but one pot meals tend to be quick, easy and of course generate minimal washing up, always a bonus on a busy weeknight!
This great recipe comes courtesy of Bertolli, producers of delicious olive oil spreads. I was invited to choose one of their recipes to try and I thought that this one would be particularly good for busy families. I was interested to try out Bertolli with Butter too, as I haven't tried this particular spread before. Having tasted the final dish, I think it adds a really lovely buttery taste and I'll definitely try using it again both for use as a general spread and for frying the components for this kind of meal in the future! As Small Child can spot celery a mile off and really isn't a fan, I tweaked the original recipe slightly to take out the celery and replaced it with a red pepper instead, which worked really well. You can see the original recipe over the the Bertolli website: One-pan Spaghetti & Meatballs or read on for my slightly adapted version.
One-Pot Spaghetti & Meatballs
Ingredients:
- 1 tbsp Bertolli with Butter
- 12 fresh beef meatballs
- 1 onion
- 1 red pepper
- 2 cloves garlic
- 2 sprigs fresh rosemary
- 400 g tin chopped tomatoes
- 2 tbsp tomato puree
- 200 g dried spaghetti
- Fresh Parmesan and green salad to serve
Method:
Start by melting the Bertolli with Butter in a large pan over a high heat. Once melted, add the meatballs and cook for 5 minutes, turning as they cook until browned all over.
Meanwhile, prepare the vegetables - peel and dice the onions, de-seed and dice the pepper, peel and finely chop the garlic, wash the rosemary sprigs.
Add the onion, pepper and garlic to the pan with the meatballs, reduce the heat to medium and cook for a further 5 minutes until soft, stirring occasionally as they cook.
Add the rosemary, chopped tomatoes and tomato puree, then bring to a simmer and cook uncovered for 5 minutes, until slightly thickened.
Stir in 750ml of boiling water and bring to the boil. Break the spaghetti in half and add it to the pan. Stir well then leave to simmer for 10 minutes or until tender.
Remove the rosemary sprigs and season with salt and pepper to taste. Serve topped with plenty of grated Parmesan cheese and with a green salad on the side.
Both of my boys (and I!) really enjoyed this meal and it has gone straight on the meal planning list to be made again very soon! As well as being a delicious family meal, the leftovers worked well for lunch the next day too. I also loved the little tip of breaking the spaghetti in half before adding to the pan, I can't believe I didn't know this simple trick before!
If you enjoyed this recipe, you'll find plenty more easy and delicious recipes like it in the pasta section of the Bertolli website, including several recipes from Gennaro Contaldo!
Grace
Disclosure: This blog post was commissioned by Bertolli. I was compensated for my time and cost of ingredients, however all opinions expressed in this post are my own.
One-Pot Spaghetti & Meatballs
Ingredients
- 1 tbsp Bertolli with Butter
- 12 fresh beef meatballs
- 1 onion
- 1 red pepper
- 2 cloves garlic
- 2 sprigs fresh rosemary
- 400 g tin chopped tomatoes
- 2 tbsp tomato puree
- 200 g dried spaghetti
- Fresh Parmesan and green salad to serve
Instructions
- Start by melting the Bertolli with Butter in a large pan over a high heat. Once melted, add the meatballs and cook for 5 minutes, turning as they cook until browned all over.
- Meanwhile, prepare the vegetables - peel and dice the onions, de-seed and dice the pepper, peel and finely chop the garlic, wash the rosemary sprigs.
- Add the onion, pepper and garlic to the pan with the meatballs, reduce the heat to medium and cook for a further 5 minutes until soft, stirring occasionally as they cook.
- Add the rosemary, chopped tomatoes and tomato puree, then bring to a simmer and cook uncovered for 5 minutes, until slightly thickened.
- Stir in 750ml of boiling water and bring to the boil. Break the spaghetti in half and add it to the pan. Stir well then leave to simmer for 10 minutes or until tender.
- Remove the rosemary sprigs and season with salt and pepper to taste. Serve topped with plenty of grated Parmesan cheese and with a green salad on the side.
Anton Rukaj says
I think you really enjoyed this with your boys and no wonder why it has gone straight on the meal planning list because it looks so delicious.