One Pot Spaghetti and Meatballs
One pot meals are perfect for busy people who want delicious meals. Plus, there are less dishes to clean up afterwards. Winning! You can cook the meatballs and spaghetti together in the delicious tomato & basil passata.
- 1 packet (500g) Diamond spaghetti, broken in half (or use your favourite gluten free pasta)
- 1 pack (525g) Angel Bay Gourmet Beef Meatballs (frozen)
- 1 jar (680g) Chantal Organics Tomato & Basil Passata
- 1/2 cup Superb Herb Mini Leaf Basil
- 1 cup mozzarella, grated
- 1 cup pitted olives
- 2 cups water, as needed
- Salt & pepper to taste
In a large skillet add the passata and 1 cup of water. Bring to a boil over high heat.
Turn heat to medium-high, then add spaghetti and meatballs, making sure they are covered by the sauce (add water when needed). Place lid on to bring to a simmer.
Simmer for 15, stirring frequently with tongs to break up the pasta, and adding water if needed. When the internal temperature of the meatballs is 75°C (cooked) and the spaghetti is tender, add mini leaf basil, olives and mozzarella. Let the sauce simmer for a minute longer, season, then serve while hot.
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