This Skillet Spaghetti and Meatballs is an easy, comforting weeknight dinner that feels homemade without hours of effort. Ground turkey meatballs simmer in a rich tomato sauce right in the skillet, and whole-wheat spaghetti cooks directly in the sauce so everything finishes together. It’s pantry-friendly, fast, and perfect when you want a filling meal with minimal cleanup.

Why you’ll love this recipe

One-pan cooking keeps cleanup quick and easy.
Lean ground turkey meatballs stay tender and flavorful.
Whole-wheat spaghetti and panko add a pleasant texture and a boost of fiber.
The sauce simmers with diced tomatoes and marinara for a bright, balanced tomato flavor.

Ingredients

1 pound ground turkey
1/2 cup yellow onion, diced small
2 egg whites
2 tablespoons parmesan cheese, fat-free, grated
1/4 cup whole-wheat panko breadcrumbs
2 garlic cloves, minced
2 tablespoons olive oil
14 ounces diced tomatoes, can, no sugar added
24 ounces marinara sauce, jar, no sugar added
2 1/2 cups hot water
8 ounces whole-wheat spaghetti noodles

Equipment

Large mixing bowl
Large oven-safe or stovetop skillet with lid (12-inch works well)
Wooden spoon or spatula
Measuring cups and spoons
Tongs for handling spaghetti

Prep tips before you start

Dice the yellow onion finely so it blends well into the meatballs and sauce.
Mince the garlic so it distributes evenly.
Break the whole-wheat spaghetti in half if your skillet is smaller; this helps it fit and cook through.

Step-by-step directions

In a large mixing bowl, combine 1 pound ground turkey, 1/2 cup diced yellow onion, 2 egg whites, 2 tablespoons grated parmesan cheese (fat-free), 1/4 cup whole-wheat panko breadcrumbs, and 1 minced garlic clove. Mix gently with your hands or a spoon until the ingredients are just combined; avoid overworking the meat so the meatballs stay tender.
Shape the turkey mixture into meatballs about 1 to 1 1/4 inches in diameter. You should have roughly 16–20 small meatballs depending on size. Place them on a plate while you heat the oil.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Once the oil shimmers, add the meatballs in a single layer without overcrowding. Brown the meatballs on all sides, turning gently with tongs or a spatula. This should take about 6–8 minutes total. They do not need to be cooked through at this stage.
Remove the browned meatballs to a clean plate and set aside. Leave any browned bits and remaining oil in the skillet — it adds flavor to the sauce.
Add the remaining minced garlic clove to the skillet and sauté briefly, about 30 seconds, just until fragrant. Be careful not to burn it.
Pour 14 ounces diced tomatoes (can, no sugar added) and 24 ounces marinara sauce (jar, no sugar added) into the skillet. Stir gently to combine and to scrape up any browned bits from the bottom of the pan.
Pour in 2 1/2 cups hot water and stir to create a cohesive sauce. Bring the mixture to a simmer over medium heat.
Add the browned meatballs back into the skillet, nestling them into the sauce so they’re partially submerged.
Break the 8 ounces whole-wheat spaghetti noodles in half if needed, and add them to the skillet, spreading the noodles so they lie mostly flat and are submerged in the sauce. Push them down gently with a spoon so they soak up the liquid and arrange around the meatballs.
Cover the skillet with a lid and reduce heat to medium-low. Let the spaghetti simmer gently for 10–12 minutes, stirring every 3–4 minutes to prevent sticking and to help the pasta cook evenly. If the sauce thickens too much before the pasta is done, add a splash of hot water.
Check the pasta for doneness at about 10 minutes; it should be al dente. Ensure the meatballs reach a safe internal temperature and are cooked through. If needed, continue simmering a few more minutes with the lid on.
Once the spaghetti is tender and the meatballs are fully cooked, remove the skillet from heat. Let the dish rest uncovered for 2–3 minutes to allow the sauce to settle.
Toss gently to combine the spaghetti and meatballs so the sauce coats everything evenly. Serve immediately.

Serving ideas

Plate generous portions straight from the skillet. A light sprinkle of extra grated parmesan or a few fresh basil leaves makes a lovely garnish. Pair with a simple green salad or steamed vegetables for a complete meal.

Storage and reheating

Refrigerate leftovers in an airtight container for up to 3 days.
Reheat gently on the stovetop over low heat, adding a splash of water if the sauce has thickened, or microwave in 30-second intervals until warmed through.
You can also freeze portions in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Notes and variations

For a stronger tomato flavor, use crushed tomatoes in place of the diced can, but keep the 14-ounce amount the same.
If you prefer a spicier sauce, stir in a pinch of red pepper flakes when adding the marinara.
To make smaller meatballs, reduce the size when shaping; keep cooking times similar but check doneness sooner.
Want more vegetables? Stir in chopped spinach or sliced mushrooms when you add the marinara, giving them a few extra minutes to wilt and soften.

This Skillet Spaghetti and Meatballs recipe balances convenience and flavor. The meatballs stay moist and the whole-wheat spaghetti soaks up the tomato sauce for a satisfying, easy dinner that’s perfect any night of the week.