Description
This hearty one-pot meal combines juicy meatballs, rich chili flavors, and tender spaghetti, all topped with melted cheese for a comforting dinner.
Ingredients
Scale
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 cans (14.5 oz each) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional)
- 8 oz spaghetti, broken in half
- 2 cups beef broth
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- Fresh parsley for garnish
Instructions
- In a large bowl, combine ground beef, breadcrumbs, egg, minced garlic, salt, and black pepper. Mix gently and form into small meatballs (about 1 inch).
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add meatballs and cook until browned on all sides, about 5 minutes. Remove meatballs and set aside.
- In the same pot, add onion and green bell pepper. Sauté until softened, about 3 minutes.
- Add diced tomatoes, tomato sauce, kidney beans, chili powder, cumin, paprika, and cayenne pepper. Stir to combine.
- Return meatballs to the pot. Add beef broth and bring to a boil.
- Add broken spaghetti, stirring to ensure pasta is submerged. Reduce heat to medium-low, cover, and simmer for 12-15 minutes, stirring occasionally, until spaghetti is tender.
- Remove from heat. Sprinkle cheddar and mozzarella cheese over the top. Cover and let sit for 2-3 minutes until cheese melts.
- Garnish with fresh parsley and serve hot.
Notes
For a spicier kick, increase cayenne pepper to 1/2 teaspoon. You can substitute ground turkey for beef if desired.
Nutrition
- Calories: 520 kcal
- Sugar: 9 g
- Fat: 22 g
- Carbohydrates: 55 g
- Protein: 28 g