Italian Meatball Pot Recipe

Name: Italian Meatball Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 -6 tablespoons olive oil; 20 -25 small meatballs (or use as many as desired, if using store-bought frozen meatballs do not thaw before browning); 1 medium onion, chopped; 2 tablespoons fresh minced garlic; ¼ teaspoon dried Italian seasoning; 1 -2 teaspoon crushed red pepper flakes (optional or to taste); 2 carrots, peeled and diced; 6 cups low sodium chicken broth (or use 4 cups broth and 1 cups water); 1 cup tomato sauce (can omit if desired and just use the broth); 1 teaspoon seasoning salt (or to taste); 1 teaspoon fresh ground black pepper (or to taste); 2 (14 ounce) cans small white beans, drained and rinsed; 1 (6 ounce) bagfresh Baby Spinach; ½ cup grated parmesan cheese (can use more); 1 -2 cup cooked small shell pasta (optional)

Servings: persons

4 -6 tablespoons olive oil
20 -25 small meatballs (or use as many as desired, if using store-bought frozen meatballs do not thaw before browning)
1 medium onion, chopped
2 tablespoons fresh minced garlic
¼ teaspoon dried Italian seasoning
1 -2 teaspoon crushed red pepper flakes (optional or to taste)
2 carrots, peeled and diced
6 cups low sodium chicken broth (or use 4 cups broth and 1 cups water)
1 cup tomato sauce (can omit if desired and just use the broth)
1 teaspoon seasoning salt (or to taste)
1 teaspoon fresh ground black pepper (or to taste)
2 (14 ounce) cans small white beans, drained and rinsed
1 (6 ounce) bagfresh Baby Spinach
½ cup grated parmesan cheese (can use more)
1 -2 cup cooked small shell pasta (optional)

1
Heat 4 tablespoons olive oil in a pot over medium heat; add in the meatballs and brown on all sides, then remove to a bowl.
2
Add in onions and carrots, then saute for about 4 minutes.
3
Add in garlic, Italian seasoning and chili flakes; cook stirring for 2 minutes.
4
Add in broth and tomato sauce, seasoned salt and black pepper; bring to a boil over medium-high heat.
5
Add in the browned meatballs with beans; bring to a simmer, then reduce heat to low and simmer uncovered, stirring occasionally for about 1 hour or even more.
6
After the 1 hour cooking time add in the spinach, Parmesan cheese and small pasta (if using) simmer for about 2 minutes or until the spinach is wilted.
7
Season with more salt and black pepper if desired.
8
Serve with more Parmesan cheese on the side.

1758

kcal

Calories

119

Fat

Carbs

127

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 -6 tablespoons olive oil, 20 -25 small meatballs (or use as many as desired, if using store-bought frozen meatballs do not thaw before browning), 1 medium onion, chopped, 2 tablespoons fresh minced garlic, and more.

Yes, Italian Meatball Pot falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Italian Meatball Pot

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions