There’s something so comforting about a bowl of warm, saucy spaghetti that reminds me of cozy nights at home. This Homemade One-Pot Spaghettios Recipe is my favorite twist on that classic—easy, flavorful, and just downright satisfying. I can’t wait to share it with you!
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Why You'll Love This Recipe
This recipe takes the nostalgic appeal of Spaghettios and levels it up with real, fresh ingredients and simple steps. I adore how everything cooks in one pot—less mess, less fuss, but all the deliciousness you want in classic comfort food.
- One-Pot Wonder: Everything comes together in a single pot, making cleanup a breeze.
- Mini Meatballs Packed with Flavor: Homemade meatballs add a rich, savory touch that canned versions just can’t match.
- Perfectly Saucy: The sauce has a beautiful balance of herbs and tang, enhanced with Worcestershire and mustard for a unique twist.
- Kid-Friendly and Crowd-Pleasing: I’ve made this for family dinners and potlucks, and it’s always a hit with everyone.
Ingredients & Why They Work
Each ingredient plays a role in making this dish comforting yet vibrant. The broth and tomato combo form a light but flavorful base, while the fresh herbs and spices bring familiar warmth. Oh—and don’t get me started on those tender mini meatballs, which are a little bundle of joy nestled in every spoonful.
- Beef Broth: Adds a deep umami flavor and keeps the sauce hearty without heaviness.
- Half and Half: Brings creaminess that softens acidity and enriches the texture.
- Worcestershire Sauce: A surprising ingredient that adds a subtle tangy depth.
- Yellow Mustard: Gives the sauce a little spark without overpowering.
- Chicken Bouillon Cube: Boosts savory notes if you don’t have rich broth on hand.
- Dried Oregano, Basil, Parsley: Classic Italian herbs that create a familiar flavor profile.
- Ground Beef: The base for the meatballs—use lean but flavorful beef for best results.
- Ritz Crackers (or Italian/Panko breadcrumbs): Keeps meatballs tender and moist.
- Egg: Binds the meatball mixture without making it dense.
- Parmesan Cheese: Grated into meatballs and the sauce, it adds salty richness and thickens the sauce slightly.
- Garlic: Fresh minced garlic in both meatballs and sauce layers an irresistible aroma.
- Tomato Paste: Concentrated tomato flavor that helps build a luscious, thick sauce.
- Tomato Sauce: The heart of the sauce, providing classic tomato comfort.
- Anellini Pasta: Its tiny, ring shape is perfect for spoon-friendly bites—try ditalini if you can’t find it.
- Butter: Adds a silky finish at the start of the sauce-making process.
Make It Your Way
I love making this recipe just as written, but you can totally customize it to fit whatever you have on hand or how you like it. It’s forgiving and flexible, so go wild!
- Meatball Variations: I’ve swapped ground turkey or chicken to lighten it up, and they stay juicy with the Ritz crackers and half and half. Bonus: Mix in chopped spinach or finely diced onions for extra flavor and nutrition.
- Cheese Swaps & Add-Ins: Adding mozzarella or a bit of cream cheese gives a luscious twist. Sprinkle fresh basil or red pepper flakes on top for an herbal or spicy kick.
- Vegetarian Version: Use plant-based ground “meat” or skip the meatballs altogether and add sautéed mushrooms or lentils for protein.
Step-by-Step: How I Make Homemade One-Pot Spaghettios Recipe
Step 1: Get Your Sauce Ready Ahead of Time
I like to mix all the sauce ingredients (beef broth, half and half, Worcestershire sauce, mustard, bouillon cube, and herbs) in a large measuring cup with a spout. This way, I can pour it in smoothly later. Pro tip: measuring ahead helps streamline the cooking process and avoids scrambling once you start.
Step 2: Whip Up Those Tasty Mini Meatballs
Combine the ground beef with the crushed crackers, half and half, egg, Parmesan, garlic, and seasonings in a bowl, mixing lightly until just combined. Overworking the meat can make them tough! Roll into ¾-inch balls and bake at 400°F for 10 minutes—then optionally broil for one minute to get a nice golden top. These little guys cook fast, so keep an eye on them.
Step 3: Build Your Sauce Base in the Pot
Melt butter over medium-low heat, then add garlic and tomato paste. Stir constantly for 1–2 minutes until fragrant—this step really awakens the tomato paste flavor and avoids any bitterness.
Step 4: Cook the Pasta Right in the Sauce
Pour in your pre-mixed sauce, then add tomato sauce. Bring to a boil, then add the anellini pasta, stirring frequently and scraping the bottom with a silicone spatula so nothing sticks or burns. Cook uncovered and taste-test to check for doneness. This method lets the pasta soak up all those delicious flavors.
Step 5: Bring It All Together
Once the pasta is just right, gently add in those mini meatballs and stir in freshly shredded Parmesan cheese. The cheese gives the sauce a lovely richness and slight thickness. Remove from heat and serve immediately—trust me, it’s best fresh and steamy.
Top Tip
I’ve made this recipe dozens of times, and these little tweaks make all the difference between “good” and “wow good.” Happy to pass them on to you!
- Recipe Prep: Measuring your sauce ingredients upfront saves time and prevents mistakes when it’s go-time.
- Meatball Texture: Don’t overmix the meatball mixture—gently combine to keep them tender, just like I learned the hard way after making rubbery meatballs once!
- Stir Often: While the pasta cooks, keep stirring and scraping the pot’s bottom to avoid sticking or burning.
- Browning Option: If you like extra color and texture, broil the meatballs for a minute after baking—just watch carefully to prevent burning.
How to Serve Homemade One-Pot Spaghettios Recipe
Garnishes
I’m a sucker for a sprinkle of fresh chopped parsley or basil on top to brighten up the rich tomato sauce. Grated Parmesan doesn’t hurt either! Sometimes a drizzle of good olive oil finishes it perfectly—it’s these little touches that really elevate the dish at the table.
Side Dishes
This recipe pairs beautifully with garlic bread with cheese (my personal fave) or a rustic olive oil bread dip to soak up every last bit of sauce. A fresh green salad or roasted veggies balance out the meal nicely if you want something light on the side.
Creative Ways to Present
For family dinners or casual parties, I like serving the spaghetti in colorful bowls with a side ramekin of extra Parmesan and fresh herbs. For a fun twist at kids' lunches, spoon the Spaghettios into small mason jars for an easy grab-and-go meal that’s as cute as it is tasty.
Make Ahead and Storage
Storing Leftovers
After sharing this with friends, I always stash leftovers in airtight containers in the fridge—they last about 3 days. The flavors actually deepen overnight, making it an even tastier second meal.
Freezing
I’ve frozen leftover portions in freezer-safe containers or bags for up to 3 months. When you thaw and reheat, you still get that comforting sauce and tender meatball goodness—perfect for meal prep or busy nights.
Reheating
Reheat gently on the stovetop or microwave, adding a splash of water or broth if it’s thickened too much. Stirring during reheating helps keep everything evenly warm and saucy, so it tastes just like freshly made.
Frequently Asked Questions:
Absolutely! I use anellini pasta because its tiny rings are perfect for this recipe, but ditalini or small elbow macaroni work just as well. Just make sure to adjust cooking times according to your pasta choice.
Yes! You can mix and form the meatballs a day ahead, then keep them refrigerated until ready to bake. Or even use frozen mini meatballs—bake them according to package instructions and toss them in the sauce at the end to save time.
If you’re missing Worcestershire sauce or mustard, don’t worry. The recipe still works; just expect a slightly different flavor profile. You can substitute Worcestershire with a splash of soy sauce, and mustard can be skipped or replaced with a pinch of turmeric for color and subtle earthiness.
The key is to stir frequently while the pasta cooks and use a silicone spatula to gently lift any pieces that settle on the bottom. Cooking uncovered and moderate heat helps prevent burning or sticking, too. I do this every time and it really keeps things perfect!
Final Thoughts
This Homemade One-Pot Spaghettios Recipe has become one of my all-time favorites for quick, satisfying meals that still feel like a special treat. It’s perfect for busy weeknights, and every time I make it, I remember why comfort food is so important—it brings everyone around the table, sharing smiles and full bellies. I really hope you enjoy making and eating this as much as I do!
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Homemade One-Pot Spaghettios Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Homemade Spaghettios recipe features tender mini meatballs simmered in a flavorful tomato sauce with small Anellini pasta, all cooked in one pot. A comforting, nostalgic meal that's easy to prepare and perfect for family dinners.
Ingredients
Sauce
- 2 ¾ cups beef broth
- ½ cup half and half
- 2 teaspoons Worcestershire sauce
- 1 teaspoon yellow mustard
- ½ chicken bouillon cube
- ¾ teaspoon dried oregano
- ¾ teaspoon dried basil
- ¾ teaspoon dried parsley
Mini Meatballs
- ¾ lb. ground beef
- ⅓ cup crushed Ritz crackers (can substitute Italian or Panko breadcrumbs)
- 3 tablespoons half and half (can substitute milk)
- 1 egg, whisked
- 2 tablespoons grated Parmesan cheese
- 2 cloves garlic, minced
- ¾ teaspoon Italian seasoning
- ¾ teaspoon salt
- ¾ teaspoon onion powder
Pasta and Sauce Assembly
- 1 tablespoon butter
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 8 oz. tomato sauce
- ½ cup freshly shredded Parmesan cheese
- ½ lb. Anellini pasta
Instructions
- Prepare Sauce Ingredients: Combine beef broth, half and half, Worcestershire sauce, yellow mustard, chicken bouillon cube, dried oregano, basil, and parsley in a large measuring cup with a spout and set aside.
- Mix Meatball Ingredients: In a large bowl, gently mix ground beef, crushed crackers, half and half, whisked egg, grated Parmesan, minced garlic, Italian seasoning, salt, and onion powder until just combined, being careful not to overwork the mixture.
- Preheat Oven: Set your oven to 400° F to prepare for baking the meatballs.
- Form and Bake Meatballs: Roll the meat mixture into ¾-inch meatballs and place them on a lightly greased, large, light-colored baking sheet. Bake for 10 minutes, then optionally broil at 475° F for up to 1 minute to brown the tops. Set aside once done.
- Sauté Garlic and Tomato Paste: While the meatballs bake, melt butter in a soup pot over medium-low heat. Add minced garlic and tomato paste, stirring and cooking for 1-2 minutes until fragrant.
- Add Sauce and Pasta: Pour in the pre-mixed sauce combination and add tomato sauce to the pot. Bring to a boil, then add Anellini pasta. Return to a boil and cook uncovered, stirring with a silicone spatula along the bottom occasionally to prevent sticking, according to pasta package instructions (about 13 minutes).
- Combine Meatballs and Cheese: Taste the pasta for doneness, then add the baked meatballs back into the pot. Stir in freshly shredded Parmesan cheese until well combined. Remove from heat.
- Serve: Serve the homemade Spaghettios hot, ideally with garlic bread or olive oil bread dip for a complete meal.
Notes
- Tomato Paste: Use tube tomato paste for easy measuring and to customize amounts.
- Parmesan Cheese: Freshly grated Parmesan enhances flavor and thickens the sauce, but can be skipped if desired.
- Pasta: Anellini pasta is preferred for this recipe; Ditalini or similar small pasta sizes cooked about 13 minutes can be substituted.
- Shortcut: Use frozen mini meatballs baked per package instructions, then add to sauce at the end to save time.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheats well.
- Serving Suggestion: Pair with garlic bread or olive oil bread dip for a delicious accompaniment.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 75 mg
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