The BEST One Pot dinner ever, Spaghetti and Meatball Stew is Sunday night dinner on a weeknight.
Prep Time20 minutesmins
Cook Time30 minutesmins
Total Time50 minutesmins
Keyword: one pot, spaghetti
1/4cupgrated parmesan cheese
1/2teaspoonfresh ground pepper
1 14.5ouncecan diced fire roasted tomatoes
1 14.5ouncecan tomato sauce
1lbspaghetti or other broad pastacapellini and angle hair will break down and become mushy
2tablespoonsfresh 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.