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
Scale
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
