One-Pot Spaghetti and Meatballs

Ingredients

• 1/2 lb ground beef
• 1/2 lb ground pork
• 1/2 cup panko breadcrumbs
• 1/4 cup whole milk
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• 1 large egg
• 4 cloves garlic, minced, divided
• 1 medium yellow onion, finely diced
• 1 tsp Italian seasoning
• 1 tsp dried oregano
• 1/4 tsp crushed red pepper flakes (optional)
• 1 tbsp olive oil
• 4 cups beef broth
• 1 lb spaghetti
• 1/4 cup chopped fresh parsley, for garnish
• 1/4 cup chopped fresh basil, for garnish
• Salt and freshly ground black pepper to taste

Instructions

1. 1

   In a large bowl, gently combine the ground beef, ground pork, panko breadcrumbs, milk, grated Parmesan, egg, 2 minced garlic cloves, Italian seasoning, salt, and pepper. Mix with your hands until just combined, being careful not to overwork the mixture. Roll into 1.5-inch meatballs (about 16-20 total) and place on a plate.

2. 2

   Heat olive oil in a large Dutch oven over medium-high heat. Working in batches if necessary to avoid overcrowding, sear the meatballs for 2-3 minutes per side until nicely browned. They do not need to be cooked through. Remove the browned meatballs with a slotted spoon and set aside.

3. 3

   Reduce the heat to medium. Add the diced onion to the pot and sauté in the rendered fat for 4-5 minutes, until softened. Add the remaining 2 minced garlic cloves and the crushed red pepper flakes (if using), and cook for 1 minute more until fragrant.

4. 4

   Pour in the crushed tomatoes and beef broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Stir in the dried oregano and bring the sauce to a gentle simmer.

5. 5

   Break the spaghetti noodles in half and add them to the simmering sauce. Press them down to submerge them as much as possible. Nestle the seared meatballs back into the pot among the noodles. Return to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, stirring occasionally to prevent sticking.

6. 6

   Remove the lid and check the pasta for doneness; it should be al dente and the sauce should have thickened. If the sauce is too thick, add a splash of broth. If too thin, simmer uncovered for a few more minutes.

7. 7

   Turn off the heat. Stir in the fresh parsley and basil. Taste and adjust seasoning with more salt and pepper if needed. Let the dish rest for 5 minutes before serving with extra Parmesan cheese.