One pot spaghetti and meatballs
YIELD
~500-600ML
PREP TIME
00:35
COOKING TIME
00:35
INGREDIENTS
- 1 pack (500g) spaghetti, broken in half
- 1 pack (525g) gourmet beef meatballs (frozen)
- 1 jar (680g) tomato & basil pasta sauce
- ½ cup mini leaf basil
- 1 cup mozzarella, grated
- 1 cup pitted olives
- 2 cups water, as needed
- Salt & pepper to taste
METHOD
Method:
- In a large skillet add the pasta 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.
