There’s something so comforting about a bowl of warm, saucy pasta with tender little meatballs bobbing around, right? This Homemade Spaghettios with Mini Meatballs Recipe captures that nostalgic magic, from the creamy, flavorful sauce to the perfectly bite-sized meatballs—plus, it all comes together in one pot, making cleanup a breeze. Let’s dive in!

A large green pot filled with round pasta rings covered in thick orange-red sauce, mixed evenly with small brown meatballs scattered throughout. The sauce looks creamy and holds the pasta and meatballs together without being too watery. A wooden spoon sticks into the mixture, lifting some pasta and meatballs slightly off the base. The pot rests on a white marbled surface with a soft white cloth blurred in the background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Homemade Spaghettios with Mini Meatballs Recipe
Top Tip
How to Serve Homemade Spaghettios with Mini Meatballs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Homemade Spaghettios with Mini Meatballs Recipe

Why You'll Love This Recipe

Honestly, this Homemade Spaghettios with Mini Meatballs Recipe quickly became one of my favorite comfort meals. It’s that perfect lunchtime or easy dinner solution when you want something homemade but fuss-free. Plus, the flavors just hit that cozy, nostalgic spot.

One-pot convenience: You get all the rich, homemade spaghettios flavor without extra pans and mess.
Mini meatballs packed with flavor: Tiny but mighty, these meatballs make every bite delightful.
Easy to customize: Adjust spices, pasta, or dairy easily to fit your taste or dietary needs.
Kid-friendly and nostalgic: It brings back those comforting canned spaghettios vibes but better and totally homemade.

Ingredients & Why They Work

Each ingredient in this Homemade Spaghettios with Mini Meatballs Recipe plays a purposeful role to create that silky sauce, tender meatballs, and perfect pasta texture. Here’s what you need and why it’s great to choose the ones I recommend.

Flat lay of a small mound of raw ground beef, a few whole brown eggs with clean shells, a small white ceramic bowl filled with crushed golden Ritz crackers, a small white bowl of half and half cream, a small white bowl of grated Parmesan cheese, three peeled garlic cloves, a small white bowl of bright red tomato paste, a small white bowl of smooth tomato sauce, a small white bowl with light golden beef broth, a small white bowl with a pale yellow smooth mixture of Worcestershire sauce and yellow mustard, a small white bowl holding a chicken bouillon cube, a few sprigs of dried oregano, basil, and parsley arranged artfully, a pat of pale creamy butter, and a neat pile of uncooked anellini pasta rings — all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Beef broth: Adds a rich base to the sauce, giving it depth and savory balance.
Half and half: Makes the sauce creamy without being heavy—I love this touch for richness.
Worcestershire sauce: A subtle umami punch that lifts the flavor beautifully.
Yellow mustard: Gives a slight tang that brightens the sauce flavor.
Chicken bouillon cube: Concentrates flavor and helps deepen the savory profile.
Dried herbs (oregano, basil, parsley): They mimic that classic Italian-herb comfort taste.
Ground beef: The star protein for juicy, flavorful mini meatballs.
Crushed Ritz crackers or breadcrumbs: Key for tender meatballs that hold together but don’t dry out.
Egg: The binder that keeps meatballs perfectly shaped.
Parmesan cheese: Adds umami and slight saltiness inside the meatballs and at the end in the sauce.
Garlic: Essential aromatic that wakes up the sauce and meatballs with warmth.
Tomato paste and sauce: The tomato heart of the dish, rich and concentrated for true spaghettios flavor.
Butter: Adds smoothness and depth to the sauce base.
Anellini pasta: Or your favorite small pasta that cooks evenly and pairs perfectly with sauce and meatballs.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Homemade Spaghettios with Mini Meatballs Recipe is how easy it is to tweak based on what you have or prefer. I often switch things up a bit depending on the season or mood, and I encourage you to do the same.

Variation: Sometimes, I add a pinch of red pepper flakes for a little heat—it’s unexpected and so delicious. If you want to go vegetarian, meatless mini “meatballs” with lentils or mushrooms can work well too.
Dairy-Free: Swap half and half with coconut milk or cashew cream, and omit Parmesan for a creamy, dairy-free version.
Quick Fix: Using frozen mini meatballs from the store saves time—just bake and stir them into your sauce at the end.
Change Your Pasta: I love Anellini because they’re like little edible cups, but Ditalini or orzo work great too.

Step-by-Step: How I Make Homemade Spaghettios with Mini Meatballs Recipe

A white bowl filled with thick, round pasta rings coated in a glossy, orange-red sauce mixed evenly with small, browned meatballs. The sauce appears creamy and clings well to both the pasta and meat. A silver spoon rests inside the bowl, partially buried among the pasta and meatballs, all set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Sauce Mix First

I like starting by combining the beef broth, half and half, Worcestershire sauce, yellow mustard, chicken bouillon cube, and dried herbs in a large measuring cup with a spout. This way, it’s all ready to go when the sauce-making step arrives—no scrambling around while things cook.

Step 2: Make Your Mini Meatballs

In a big bowl, mix your ground beef gently with breadcrumbs, half and half, egg, Parmesan, garlic, and seasonings. Be kind with the mixing—overworking the meat could make your meatballs tough. Roll the mixture into ¾-inch balls, about the size of a grape, and line them up on a lightly greased baking sheet. Pop them in the oven at 400°F for about 10 minutes. I often broil for a minute or so right at the end to get a lovely golden top.

Step 3: Build the Sauce Base

While the meatballs bake, melt butter in a large soup pot over medium-low heat. Toss in the minced garlic and tomato paste, stirring to combine. Let this cook for a minute or two so the flavors develop and the tomato paste sweetens—this step makes a big flavor difference, trust me.

Step 4: Cook the Pasta in Sauce

Pour in your prepared sauce mix, add the tomato sauce, and bring it all to a boil. Once boiling, add your small pasta and cook it uncovered according to the package’s timing (about 13 minutes for Anellini). Remember to gently slide a silicone spatula along the pot’s bottom occasionally—that little trick prevents pasta from sticking and burning.

Step 5: Combine and Finish

Check your pasta for tenderness, then gently stir in the baked mini meatballs. Sprinkle in freshly shredded Parmesan cheese and give everything a good stir to meld the flavors. Remove from heat and get ready to serve this cozy, hearty meal.

Top Tip

From making this recipe dozens of times, I realized how much these small tips can take your Homemade Spaghettios with Mini Meatballs Recipe from good to outstanding. Don’t skip the tomato paste sauté or stirring the pasta while cooking!

Gentle Mixing: When combining meatball ingredients, mix just enough. Overmixing toughens the meatballs, and under-mixing risks falling apart.
Paste Power: Cooking the tomato paste with butter and garlic before adding liquids boosts sweetness and flavor depth.
Prevent Sticking: Use a silicone spatula to slide under the pasta while it cooks to keep it from sticking to the pot’s bottom.
Broil for Color: A quick broil gives meatballs a lovely browning that adds texture and appearance without drying them out.

How to Serve Homemade Spaghettios with Mini Meatballs Recipe

Homemade Spaghettios - Serving Suggestion

Garnishes

I love topping mine with extra freshly shredded Parmesan and a sprinkle of chopped parsley or basil—fresh herbs always brighten a saucy dish like this. Sometimes a drizzle of good olive oil at the end adds that silky touch I adore. Grated Romano or a pinch of crushed red pepper flakes can be fun too if you want a twist.

Side Dishes

Garlic bread is my go-to side, especially my cheesy garlic bread recipe that crisps up perfectly in the oven alongside the meatballs. I’ve also served this with a simple green salad tossed in lemon vinaigrette to cut through the richness. A side of steamed green beans or roasted broccoli pairs nicely too, offering fresh texture and color.

Creative Ways to Present

For special occasions or kid’s parties, I like serving the spaghettios in small bowls topped with a meatball “tower,” or scooping it into hollowed-out bread bowls for a fun twist. It’s also perfect for a cozy family night served in colorful ceramic soup mugs—makes it feel extra comforting and fun to eat.

Make Ahead and Storage

Storing Leftovers

I store leftover Homemade Spaghettios with Mini Meatballs in airtight containers in the fridge for up to 3 days. The pasta holds up nicely without getting mushy if stored promptly. Just stir the leftovers gently before reheating to redistribute the sauce.

Freezing

This recipe freezes beautifully! I like portioning out leftover servings into freezer-safe containers and freezing for up to 3 months. Thaw overnight in the fridge before reheating for best texture.

Reheating

For reheating, warm gently on the stovetop over low heat or microwave in short bursts, stirring often. If the sauce seems thick, add a splash of broth or water to loosen it up. This keeps the pasta from drying out and keeps those mini meatballs tender.

Frequently Asked Questions:

Can I make the mini meatballs ahead of time?

Absolutely! You can mix and roll the mini meatballs a day ahead and keep them covered in the fridge. When ready to use, just bake as usual. This saves prep time on busy days.

What if I don’t have Anellini pasta?

No worries! Any small-shaped pasta will work. Ditalini, or even small elbow macaroni, will cook well and hold the sauce nicely while maintaining that classic spaghettios feel.

Can I make this recipe dairy-free?

Definitely! Substitute half and half with coconut milk or another plant-based milk. Omit the Parmesan or use a vegan cheese alternative. The sauce will still be creamy and flavorful.

How do I prevent the pasta from sticking while cooking?

Great question! Stir the pasta frequently during cooking, and use a silicone spatula to gently slide along the pot’s bottom to lift any stuck pasta. Cooking uncovered also helps prevent excessive starch buildup.

Final Thoughts

This Homemade Spaghettios with Mini Meatballs Recipe is one of those meals that comforts like a warm hug from your favorite person. It’s nostalgic but elevated—and I’m telling you, once you master it, you’ll find yourself making it over and over. The ease of one pot, the tender mini meatballs, and that creamy tomato sauce all work together to bring flavor and joy with every bite. I can’t wait for you to try it and make it your own!