One-Pan Turkey Spaghetti and Meatballs
Classic spaghetti and meatballs, but the sauce and pasta cook together in one pan.
If you’re tired and staring into the fridge, this is the kind of dinner that saves you from overthinking. It gives you the familiar comfort of spaghetti and meatballs, but with turkey meatballs and a one-pan method that keeps cleanup low. Everything simmers together so the pasta picks up flavor while the sauce thickens around it. Expect a cozy, straightforward meal, not a restaurant-style saucy red-sauce project. It’s best for weeknights when you want something reliable, filling, and easy to commit to without a lot of chopping, extra pots, or second-guessing.
Ingredients
- 1 lb ground turkey
- 1 unit egg
- 0.25 cup breadcrumbs
- 0.25 cup grated parmesan
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 tsp Italian seasoning
- 1 tbsp olive oil
- 3 unit garlic cloves — minced
- 24 oz marinara sauce
- 2 cup water
- 12 oz spaghetti — broken in half if needed to fit the pan
- 0.25 tsp red pepper flakes — optional
- 0.25 cup fresh basil — optional, torn
Method
- 1 In a large deep skillet or sauté pan, mix the ground turkey, egg, breadcrumbs, parmesan, salt, pepper, and Italian seasoning. Roll into 12 to 14 small meatballs.
- 2 Heat the olive oil in the pan over medium heat. Add the meatballs and cook, turning occasionally, until browned on the outside, about 4 to 5 minutes.
- 3 Add the garlic and cook for 30 seconds. Stir in the marinara sauce, water, spaghetti, and red pepper flakes if using.
- 4 Bring to a simmer, nestle the meatballs into the sauce, and cover. Cook for 10 to 12 minutes, stirring once or twice, until the pasta is tender and the meatballs are cooked through.
- 5 Uncover and simmer 2 to 3 minutes more if needed to thicken the sauce. Top with basil and extra parmesan before serving.
Variations
- Vegetarian swap — Use plant-based meatballs and keep the rest the same; simmer a minute less if the package cooks faster.
- Faster swap — Use fully cooked frozen turkey meatballs and skip the browning step; just simmer them in the sauce with the pasta.
- Substitutions — No spaghetti? Use linguine or another long pasta. No parmesan? Use pecorino or leave it out and add a little more salt.
Notes
If the pan looks dry before the pasta is tender, add a splash of water. Ground turkey should reach 165°F in the center. Leftovers reheat well with a spoonful of water or sauce.
Equipment that helps
- Large deep skillet with lid — It gives the pasta enough room to cook evenly while keeping the whole dinner to one pan.
- Wooden spoon or tongs — Helpful for stirring the pasta without breaking the meatballs apart.
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