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One-Pot Pasta with Turkey Meatballs

This hearty dinner is like a warm hug in a bowl! Making the meatballs might sound like extra work, but trust me—they cook right in the pot with everything else, so it's still super simple. Plus, using turkey keeps things a bit lighter while still giving you all that satisfying, stick-to-your-ribs comfort food feeling your family craves.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 lb ground turkey
  • 1/4 cup breadcrumbs
  • 1 egg beaten
  • 2 tablespoons grated Parmesan cheese
  • 12 oz penne pasta
  • 24 oz marinara sauce
  • 3 cups beef or chicken broth
  • 1 small onion diced
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh basil for garnish
  • Shredded mozzarella cheese for serving

Method
 

  1. In a bowl, combine ground turkey, breadcrumbs, egg, Parmesan, salt, and pepper. Mix gently and form into 1-inch meatballs (about 20-24 meatballs).
  2. Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown meatballs on all sides, about 5 minutes total. They don't need to be cooked through. Remove and set aside.
  3. In the same pot, add diced onion and cook for 3 minutes until softened. Add garlic and Italian seasoning, cooking for 1 more minute.
  4. Pour in marinara sauce and broth, stirring to combine. Bring to a boil.
  5. Add pasta and return meatballs to the pot. Reduce heat to medium and simmer for 15-18 minutes, stirring occasionally, until pasta is tender and meatballs are cooked through.
  6. Remove from heat and let stand for 3-5 minutes to allow sauce to thicken.
  7. Serve topped with shredded mozzarella and fresh basil.