Name: One-Pan Meatball Spaghetti with Tomato and Basil Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 tbsp rapeseed oil; 12 meatballs (300g); 1 onion, finely chopped; 3 garlic cloves, finely chopped; 2 tbsp ketchup; 2 x 400g cans chopped tomatoes; 1 large bunch of basil, finely chopped, plus a few whole leaves for garnish; 225g dried spaghetti

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Introduction

This one-pan pasta dish combines juicy meatballs with a rich tomato sauce and tender spaghetti, all cooked together for easy cleanup. It’s a comforting and flavorful meal perfect for busy weeknights or casual gatherings.

A white pan filled with several thick meatballs coated in bright red tomato sauce with visible herbs, mixed with yellow spaghetti noodles that are tangled and coated evenly with sauce. Fresh green basil leaves are placed on top of the meatballs and noodles for a pop of color. To the right, a white bowl holds a smaller portion of the same spaghetti and meatballs, also garnished with basil leaves. A silver fork rests near the bowl on a white marbled surface, and a clear glass of water is positioned above the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp rapeseed oil
12 meatballs (300g)
1 onion, finely chopped
3 garlic cloves, finely chopped
2 tbsp ketchup
2 x 400g cans chopped tomatoes
1 large bunch of basil, finely chopped, plus a few whole leaves
225g dried spaghetti

Instructions

Step 1: Heat the rapeseed oil in a deep, wide frying pan or casserole dish over medium-high heat. Add the meatballs and cook for 5 minutes, turning them until browned all over.
Step 2: Add the finely chopped onion and garlic to the pan. Fry them with the meatballs for about 8 minutes until softened.
Step 3: Stir in the ketchup, chopped tomatoes, chopped basil, and 400ml of water. Bring the mixture to a boil.
Step 4: Add the dried spaghetti to the pan, pushing it down gently so it’s submerged in the sauce. Cook for 10-12 minutes, stirring occasionally to prevent sticking, until the pasta is tender and the sauce has reduced.
Step 5: Season with salt and pepper to taste. Sprinkle with whole basil leaves before serving for a fresh, aromatic finish.

Tips & Variations

Use fresh meatballs or pre-cooked ones to save time; adjust cooking time accordingly.
Add a pinch of chili flakes with the garlic for a spicy kick.
Swap ketchup for tomato paste for a richer, less sweet tomato flavor.
Serve with grated Parmesan or a dollop of Greek yogurt for extra creaminess.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of water to loosen the sauce if it has thickened.

How to Serve

A large silver pan with a brown handle holds a dish of spaghetti mixed with several dark brown meatballs covered in thick red tomato sauce. The spaghetti is yellowish and twisted all over with some bright green basil leaves scattered on top, adding contrast. Next to it, a white bowl contains a smaller portion of the same spaghetti and meatball mix, also garnished with a few basil leaves. To the right of the bowl is a silver fork. Above the pan is a clear glass cup with water and bubbles inside, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, you can substitute spaghetti with penne, fusilli, or any pasta you have on hand. Just adjust the cooking time accordingly.

What can I do if my pasta sauce becomes too thick?

Simply add a little extra water or broth while cooking or when reheating to reach your desired consistency.