Description
This homemade Spaghettios recipe features tender mini meatballs cooked in a flavorful tomato sauce with Anellini pasta, all made in one pot for easy preparation and cleanup. Perfect for a comforting meal reminiscent of the classic canned Spaghettios but made fresh with wholesome ingredients.
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 Other Ingredients
- 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 the Sauce Mixture: Combine the 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. Measure out all remaining ingredients before beginning cooking.
- Mix the Meatballs: Add the ground beef, crushed crackers, half and half, whisked egg, Parmesan cheese, minced garlic, Italian seasoning, salt, and onion powder to a large bowl. Mix gently until just combined, being careful not to overwork the meat to avoid tough meatballs.
- Preheat Oven: Preheat your oven to 400° F to prepare for baking the meatballs.
- Shape 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. Optionally, broil at 475° F for up to 1 minute to brown the tops. Remove from oven and set aside.
- Start the Sauce Base: While the meatballs bake, melt the butter in a soup pot over medium-low heat. Add minced garlic and tomato paste, stirring to combine. Cook this mixture for 1-2 minutes to develop flavor.
- Add Sauce Ingredients and Pasta: Pour in the prepared sauce mixture and tomato sauce. Bring it to a boil, then add the Anellini pasta. Return to a boil and cook uncovered according to pasta package instructions (about 13 minutes), stirring frequently and sliding a silicone spatula along the bottom to prevent sticking.
- Combine Meatballs and Cheese: Once the pasta is cooked to your liking, add the baked meatballs into the pot and gently stir to combine. Sprinkle in the freshly shredded Parmesan cheese and stir again. Remove from heat.
- Serve: Serve the homemade Spaghettios hot with garlic bread or olive oil bread dip for a complete meal.
Notes
- Tomato Paste: Using tomato paste from tubes (such as Mutti) is convenient for accurately measuring amounts.
- Parmesan Cheese: Grate fresh Parmesan from a wedge for best flavor and thickness; cheese can be omitted if desired but enhances the sauce.
- Pasta: Anellini pasta works best and cooks in around 13 minutes. Other small pasta like Ditalini can be used with similar cook times.
- Time Saver: Substitute frozen mini meatballs baked according to package instructions for quicker preparation.
- Serving Suggestions: Serve with garlic bread with cheese or olive oil bread dip for delicious accompaniment.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. This dish reheats well.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg
