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One Pot Healthier Spaghetti and Meatballs

One Pot Healthier Spaghetti and Meatballs: Tender chicken meatballs are simmered in a super easy tomato sauce, and then cooked with whole-wheat spaghetti. The perfect weeknight dinner.
Course Main Course
Cuisine Italian
Keyword spaghetti and meatballs, chicken meatballs
Prep Time 10 minutes
Cook Time 35 minutes
0 minutes
Total Time 45 minutes
Servings 6 people
Calories 332kcal
Author Nicole
Cost $15


  • Skillet


Chicken Meatballs

  • 1 lb ground chicken
  • 1/4 medium onion, grated
  • 1/3 cup minced carrot
  • 1/3 cup shredded zucchini, squeezed of all excess moisture
  • 2 large garlic cloves , grated
  • 1/4 cup panko breadcrumbs
  • 1 large egg
  • 1/2 tsp Italian seasoning
  • 1/4 cup grated Parmigiano-Reggiano (KEEP THE PARMESAN CHEESE RIND!)
  • 1 tsp salt

Sauce + Other Ingredients

  • 1 tbsp + 2 tsp olive oil, divided
  • 1/2 cup diced onion
  • 2 large garlic cloves, minced
  • 2 tbsp tomato paste
  • 1/2 cup red wine
  • 28 oz can crushed tomatoes
  • 1 tsp sugar
  • 1 tsp salt
  • 1 1/2 tsp Italian seasoning
  • 3/4 cup water
  • 1 Parmigiano-Reggiano rind
  • 1/3 lb THIN whole-wheat spaghetti


  • Add ground chicken, grated onion, carrot, zucchini, garlic, breadcrumbs, egg, 1/2 teaspoon Italian seasoning, parmesan, and 1 teaspoon salt to a medium bowl. Use hands to mix ingredients together, just until combined. Do not over mix! Use a small ice cream scoop to form into 30 meatballs. Yes, 30! 
  • Heat a large skillet to a medium heat. Add 1 tablespoon of olive oil, Once the oil is hot, add meatballs. Cook until brown on all sides, do not worry about cooking them all the way through. 
  • Once the meatballs are brown, remove from pan and set aside. Add remaining olive oil to the pan, followed by onion. Saute for 2-3 minutes until softened. Add garlic, cook 1 minute more. Add red wine. Use a wooden spoon to scrape up all the bits of meatball left on the bottom. Simmer wine until reduce by half, about 1-2 minutes. Whisk in tomato paste. Cook 1 minute. Whisk in canned tomatoes, sugar, salt, Italian seasoning and water. Add parmesan cheese rind. Season to taste with salt and pepper.  
  • Break spaghetti into thirds. Add pasta to sauce. Use tongs to toss. Make sure all of the noodles are under sauce. Nestle meatballs in sauce and on top of pasta. Bring mixture to a boil, and then reduce to a simmer. Cover and simmer for 10 minutes, remove lid and toss noodles in sauce. Cover and continue to simmer for another 5-10 minutes or until spaghetti is aldente. Use tongs to toss pasta in sauce one more time. Remove parmesan cheese rind. Season to taste with salt and pepper. 
  • Garnish with chopped parsley and grated parmesan cheese. 


Serving: 1serving | Calories: 332kcal | Carbohydrates: 35g | Protein: 23g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 103mg | Sodium: 1141mg | Potassium: 966mg | Fiber: 3g | Sugar: 8g | Vitamin A: 463IU | Vitamin C: 16mg | Calcium: 133mg | Iron: 4mg