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One-Pot Spaghetti-o's and Meatballs
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4.75 from 8 votes

One-Pot Spaghetti O’s with Meatballs

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 4 people


For the Meatballs:

  • 1 lb. ground beef
  • 1 egg whisked
  • 2 cloves garlic minced
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tbsp finely chopped fresh basil leaves
  • 3 tbsp arrowroot flour
  • 2 tbsp extra virgin olive oil

For the Rest:

  • ½ cup finely diced yellow onion about ½ onion
  • 2 cloves garlic minced
  • Kosher salt and black pepper to taste
  • 2 [16-oz] cartons Tomato Bone Broth Soup
  • 1 cup chicken broth beef broth works too
  • 1 tbsp balsamic vinegar
  • ½ tsp italian seasoning
  • 1 cup small pasta such as ditalini, annelini, or stellini
  • 1/4 cup freshly chopped basil leaves


  • In a large bowl, combine the beef, egg, garlic, salt, pepper, basil, and arrowroot flour. Mix until well combined.
  • Heat the oil in a large pot or dutch oven over medium heat. When the oil is hot, add the meatballs in a single layer (you may need to do it in two batches) and cook until golden brown on both sides, 2 to 3 minutes per side. (They don’t need to be cooked through, just browned as they will continue to cook later.) Transfer the browned meatballs to a plate and set aside.
  • In the same pot, add the onion, garlic, and a pinch of salt and pepper and cook, stirring, until the onions are tender, about 4 minutes. Add the tomato bone broth soup, chicken broth, balsamic, and Italian seasoning and stir to combine. Add the meatballs back into the mixture and any of it’s juices.
  • Add the pasta and gently stir to combine, bring to a boil. Once boiling, reduce the heat to a light simmer and cook, uncovered and gently stirring often, until the pasta is tender and sauce has thickened, 12 to 15 minutes.
  • Taste and sauce and add salt and pepper, if desired. Serve topped with basil!