One-Pot Turkey Spaghetti and Meatballs
Classic spaghetti and meatballs, but one pot and weeknight-friendly.
If you want dinner to feel comforting without turning your kitchen into a project, make this on a tired night. It keeps the familiar spaghetti-and-meatballs idea, but the turkey meatballs cook right in the sauce so you only deal with one pot and one easy cleanup. The flavor is cozy and tomato-y, with tender pasta and soft meatballs that feel like real dinner, not a rescue mission. It is not fussy restaurant food; it is straightforward, reliable, and good with a shower and slippers waiting for you afterward.
Ingredients
- 12 oz spaghetti — broken in half so it fits in the pot
- 1 lb ground turkey
- 1 unit egg
- 0.25 cup breadcrumbs
- 0.25 cup grated Parmesan cheese — plus more for serving
- 2 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp olive oil
- 4 cup low-sodium chicken broth
- 24 oz marinara sauce
- 1 tbsp tomato paste
- 2 tbsp chopped parsley — optional, for serving
Method
- 1 In a bowl, mix the ground turkey, egg, breadcrumbs, Parmesan, garlic powder, oregano, salt, and black pepper. Form into 12 to 14 small meatballs.
- 2 Heat the olive oil in a large deep skillet or Dutch oven over medium heat. Add the meatballs and cook, turning gently, until lightly browned on most sides, about 4 to 5 minutes.
- 3 Stir in the broth, marinara, and tomato paste. Bring to a simmer, then add the broken spaghetti, pressing it down so it is mostly submerged.
- 4 Cover and cook, stirring every few minutes, until the pasta is tender and the meatballs are cooked through to 165°F, about 12 to 15 minutes. If the pan looks dry, splash in a little more broth or water.
- 5 Taste and adjust with more salt or pepper. Serve hot with extra Parmesan and parsley if you want.
Variations
- Vegetarian swap — Skip the turkey meatballs and use canned white beans plus browned mushrooms stirred into the sauce for a hearty meatless version.
- Faster swap — Use frozen fully cooked turkey meatballs and simmer them in the sauce before adding the spaghetti to cut the prep time way down.
- Easy substitutions — Use whole-wheat spaghetti, gluten-free pasta, or dairy-free Parmesan as needed; all work fine in the same one-pot method.
Notes
For softer meatballs, mix just until combined. Leftovers reheat well with a splash of water or broth. If your marinara is very thick, add an extra 1/2 cup broth so the pasta has enough liquid.
Equipment that helps
- Large deep skillet or Dutch oven — It gives the pasta enough room to cook evenly while keeping the sauce and meatballs in one pan.
- Mixing bowl — It makes it easy to combine the turkey meatball mixture without overworking it in the pot.
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