One Pot Wonder Tomato Meatball Linguine

This is a Pinterist-inspired creation, with my own twist. The idea is to just throw everything into a pot and simmer till done!

Ingredients

• 1 lb. (16 oz.) uncooked linguine
• 50 Mini meatballs (escarole size)
• 2 (14.5 oz) cans diced tomatoes with liquid
• 32 oz package vegetable broth
• 14.5 oz can vegetable broth
• 1 large onion, cut in julienne strips
• 5 cloves garlic, thinly sliced
• 4 large sprigs basil, chopped
• 1/2 bag of fresh spinach (about 4.5 oz), chopped
• 1 teaspoon red pepper flakes
• 1 tablespoon oregano
• 2 tablespoons extra virgin olive oil

Directions

1. Place pasta, tomatoes, onion, garlic, spinach, meatballs & basil in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.
2. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes.
3. Cook until almost all liquid has evaporated.
4. Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot.
5. Serve garnished with Romano cheese.

Pictures (with comments)

I made about 50 mini (escarole size) to put in the pasta. The original recipe was vegetarian, but I like meat so I thought that it would be yummy to add escarole-sized meat-a-balls. I make my meatballs with 80/20 ground beef, eggs, breadcrumbs, Romano cheese, garlic powder, onion powder, salt, pepper & Italian seasoning. I rolled them into inch-sized balls and cooked on a cookie sheet for 20 minutes. The pictures above are the cooked meatballs draining on paper towels.


Picture of meatballs, chopped spinach (red bowl), chopped fresh basil, 5 cloves thinly-sliced garlic, julienne sliced onion & seasonings (red pepper flakes, oregano).


Throw it all in a pot. Cover & bring to boil. Reduce heat and simmer until liquid almost evaporated.


I love how colorful this is!


Seasonings on top (I didn't want them in the main picture because it doesn't look as pretty).


Simmering, half-way done.


Complete! I let it simmer for about 20 minutes, until most of the broth was evaporated.


Dinner is served!


Piping hot!


So yummy!