One Pot Spaghetti and Meatball Stew
Spaghetti and Meatball Stew is a one pot dinner recipe that always hits the spot on busy weeknights! A rich, tangy tomato sauce serves as the base to homemade meatballs and tender spaghetti pasta. This is a comfort meal that your family will be begging for time and time again!
Spaghetti and Meatball Stew
This is a meal that I’ve been making for my family for what feels like forever! When I first created it, I was inspired by two things. One, I wanted a dinner recipe that I could make in one pot. I’ve always been a fan of minimal dishes! Two, I wanted something that was essentially dressed up Spaghetti-O’s… only SO much better.
My kids and I are all fans of Spaghetti-O’s, which I know is quite the controversial food opinion! Even if you hate that canned pasta (which I admit is still a guilty pleasure of mine once in a blue moon), this recipe is sure to satisfy. Homemade meatballs are tender and seasoned to absolute perfection. They’re served with plenty of pasta in an incredible robust tomato sauce that’s much more flavorful than what Chef Boyardee concocts in his kitchen!
Spaghetti and meatball stew is usually my go-to lazy Sunday meal, though it also works well on busy weeknights. Rolling the meatballs takes a little bit of time, but everything else here moves pretty quickly. It’s picky eater approved, filling as can be, and this recipe makes a ton so you can split it up and enjoy it on different nights. And yes, it’s freezer-friendly!
How to Make Spaghetti and Meatball Stew
Meatballs, pasta, and sauce are all so easy to make and toss together!
- Make the meatballs. Mix together the beef, cheese, parsley, garlic powder, salt and pepper. Roll the mixture into meatballs that are about 1-inch big. Place them on a baking sheet and set aside.
- Cook the meatballs. Heat some oil over medium-high heat in a large dutch oven. Add the meatballs are cook until all sides are brown. You may need to work in batches so you don’t over-crowd the pot. Place the meatballs back on the baking sheet.
- Make the tomato sauce. Add the onions to the pot and cook until softened. Stir in garlic, oregano and garlic powder. Cook for a minute or so, then add the tomato paste and cook until the color has darkened. Stir in the tomatoes, sauce, sugar and chicken stock. Use a wooden spoon to scrape the bottom of the pot and bring it to a boil.
- Add the pasta and meatballs. Return the meatballs to the pot, add the spaghetti, and give it a good stir. Cook until the spaghetti is al dente. Stir often to make sure the pasta doesn’t stick together. Once the spaghetti is done, stir in the basil and serve immediately. Enjoy!
Tips for the Best Spaghetti and Meatball Stew
Follow these tips and tricks to make this recipe even easier:
- Make the meatballs ahead of time. This will save you some time when you’re ready to eat! You can roll the meatballs and keep them stored, uncooked, in an airtight container in the fridge for 24 hours prior to cooking the stew. You can even try these baked meatballs if you have a batch in the freezer!
- Use a sturdy pasta. Spaghetti is my preferred pasta of choice. However, you can opt for another thick, broad pasta shape if you’d prefer. Avoid angel hair and capellini as they’ll both break down too easily.
- Keep stirring! Once you’ve added the pasta, be sure to stir often so the noodles don’t clump together.
How to Freeze Spaghetti and Meatball Stew
Once the stew cools to room temperature, transfer it to an airtight container and pop it in the freezer. Properly stored, it’ll stay fresh for up to 3 months. You can reheat from frozen or let it slowly thaw in the fridge before reheating. Don’t forget to date and label!
Enjoy more of my favorite easy spaghetti recipes!
- Easy Spaghetti Pie
- Homemade Spaghetti Sauce
- Slow Cooker Baked Spaghetti
- Slow Cooker Spaghetti Squash with Meatballs and Marinara
Get the Recipe: One Pot Spaghetti and Meatball Stew Recipe
- 1 lb ground beef
- 1/4 cup grated parmesan cheese
- 1 tablespoon parsley flakes
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- 1 tablespoon olive oil
- 1 vidalia onion, diced
- 3 garlic cloves, minced
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 2 tablespoons tomato paste
- 1 14.5 ounce can diced fire roasted tomatoes
- 1 14.5 ounce can tomato sauce
- 1 tablespoon granulated sugar
- 6 cups chicken stock
- 1 lb spaghetti or other broad pasta, capellini and angle hair will break down and become mushy
- 2 tablespoons fresh chopped basil
- In a large bowl, mix together the beef, cheese, parsley, garlic powder, salt and pepper. Roll the mixture into 1 inch sized balls and place on a baking sheet. Set aside.
- In a large dutch oven or heavy bottomed pot, heat the olive oil over med-high heat. Add the meatballs to the pot and brown on all sided, cooking in batches if necessary. (Don’t crowd the pot) Transfer the meatballs back to the baking sheet and drain all but 2 tablespoons of fat from the pot.
- Add the onions to the pot and cook until softened. Stir in the garlic, oregano and garlic powder. Cook for one minute. Add the tomato pasted and cook until darkened in color, like a deep burgundy. Stir in the tomatoes, sauce, sugar and chicken stock.
- Using a wooden spoon, scrape the bottom of the pot to loosen the brown bits and bring the mixture to a boil. Return the meatballs to the pot. Add the spaghetti and stir.
- Continue cooking until the spaghetti is al dente, stirring frequently to make sure the pasta doesn't stick together. Once the spaghetti is done, stir in the basil and serve.