One Pot Meatball Pasta with Homemade Beef Meatballs
Homemade beef meatballs and pasta simmer in tomato sauce in one pot, with Parmesan in the meatballs and fresh basil to finish.
Ingredients
For the meatballs
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup Parmesan cheese grated
- 1 medium egg
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
For the pasta
- 8 ounces pasta spaghetti or penne
- 4 cups tomato sauce
- 1/2 cup fresh basil chopped
- 2 tablespoons olive oil
- water as needed for the pasta
Instructions
Instructions
- Gently combine beef, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Shape into small, evenly sized meatballs.
- Heat olive oil in a deep pot over medium heat and brown the meatballs on several sides, turning when they release easily. Transfer to a plate; they will finish cooking in the sauce.
- Pour tomato sauce into the pot, add dry pasta, and add enough water to keep the pasta submerged. Bring to a gentle simmer.
- Return meatballs immediately, cover, and simmer gently, stirring carefully and adding water as needed, until pasta is tender and beef meatballs reach 160°F at their centers. Use the pasta package time as a starting point; ground-poultry meatballs need 165°F.
- Stir in basil and adjust salt and pepper. Loosen with water or briefly simmer uncovered if needed, then divide into four portions.
Notes
- Refrigerate in shallow containers within 2 hours (1 hour above 90°F); keep at 40°F or below and use within 3–4 days.
- Reheat portions to 165°F throughout.