Pin
Forget the canned stuff—this one-pot twist on Spaghettios is packed with tiny, juicy meatballs and silky tomato sauce. You'll need less than an hour and just a few shelf staples. Kids go wild for them, and adults rave about that cozy vibe, whether you're feeling nostalgic or need a fuss-free dinner.
After tasting the bland canned version, I cooked up my own. Now, every time I make them, my whole crew comes running for dinner.
Luscious Ingredients
- Anellini pasta: those adorable pasta Os; Italian shops have them but Ditalini swaps fine
- Tomato paste and tomato sauce: the thick, rich base—you get bonus points for using tomato paste from a tube
- Chicken bouillon: adds savory oomph; look for quality cubes or base
- Half and half: ups the creamy factor—fresh brings out the best
- Ground beef: go for 85% lean to keep the meatballs juicy and tasty
- Egg: keeps your meatballs tender by holding everything together (room temp makes mixing easy)
- Fresh garlic: sharpens the flavors in both the sauce and meatballs—pick nice firm cloves
- Butter: turns the sauce velvety and softens any tart edge—unsalted lets you tweak seasoning
- Beef broth: deepens flavor—lower sodium gives you seasoning wiggle room
- Worcestershire sauce and yellow mustard: don’t skip them—punch up the sauce with tang and savory notes
- Parmesan cheese: thickens everything up and adds loads of savory—freshly grated is best
- Dried parsley, basil, oregano: these herbs bring the Italian vibes—dried is great but go for the freshest you can find
- Ritz crackers or breadcrumbs: keep those meatballs nice and moist—Ritz gives buttery flavor
Simple Step-by-Step
- Get Everything Mixed:
- In a large cup, blend beef broth, half and half, Worcestershire, mustard, bouillon, plus your dried herbs. Whisk until super smooth so it all blends well.
- Toss Together the Meatball Mix:
- In a fresh bowl, stir ground beef, egg, crushed Ritz, half and half, Parmesan, garlic, herbs, salt, and onion powder. Gently mix using your hands until everything's just combined—don’t overdo it or the meatballs get tough.
- Roll and Bake:
- Shape little balls about three-quarters of an inch. If you make them any bigger, they might not cook all the way. Lay out on a greased light baking sheet. Bake at 400 for 10 minutes and then broil for a minute to get that golden, crisp outside.
- Start That Sauce:
- As the meatballs cook, melt butter in a big soup pot over medium-low. Toss in minced garlic and tomato paste. Cook, stirring, for a minute or two until the tomato is deep red and smells amazing. This lays down your flavor base.
- Pasta Party:
- Pour in your whisked sauce mix and tomato sauce. Let it come to a boil. Throw in your anellini pasta and bring it back to a boil. Leave it uncovered, stir with a silicone spatula so nothing sticks, and taste for doneness (takes about 13 minutes).
- Wrap It Up and Enjoy:
- Drop in the finished meatballs and plenty of fresh Parmesan. Stir everything, take off the heat, and dish into bowls. Add garlic bread on the side or some oil for dipping—yum.
Pin
The real trick? Finishing with grated Parmesan—it thickens the sauce and pulls everything together. My youngest always sneaks a meatball before I can even get them to the table. You gotta move fast or you’ll lose them all!
Keeping It Fresh
Once it cools, pop leftovers into a sealed container and stash in the fridge for up to three days. For freezer stashing, lay cooled Spaghettios flat in a zip bag. When you’re ready, warm it on the stove with a splash of broth or toss in the microwave. Give it a stir to get that sauce creamy again.
Swap-Friendly Options
No anellini? No worries—use ditalini or any small elbow noodle. For dairy-free, throw in oat milk instead of half and half. Craving lighter meatballs? Swap ground turkey or chicken, and pick gluten-free crumbs if you like.
How to Serve
Shower every bowl with extra Parmesan and chopped herbs. Garlic bread is awesome for dunking, or pair it with a big, simple salad for a lighter meal. Leftovers also make a killer next-day lunch.
Pin
Fun History
Spaghettios hit shelves back in the mid-1900s to get kids excited about pasta. That clever O shape really caught on! Making your own at home means you control what goes in—and you get all the cozy throwback feelings without any mystery stuff.
Recipe FAQs
- → What kind of pasta should I use for Spaghettios?
Anellini is what folks usually pick for Spaghettios, but Ditalini and other small shapes get the job done too. Just pick a pasta that doesn't overcook or get mushy and soaks up the sauce nicely.
- → Is it fine to use premade meatballs?
Sure thing—frozen mini meatballs are a real time-saver. Cook them as it says on the package, then toss them in at the finish to keep things easy and tasty.
- → What can I do to make the sauce thicker?
Grate in some fresh Parmesan for more flavor and thickness. Or just let the sauce simmer with the lid off for a while—it thickens up as it cooks down.
- → Can I make this without any dairy?
Swap in a non-dairy milk and skip the Parmesan. It'll be a bit less creamy, but you'll still get tasty flavor from the seasonings and herbs.
- → What's the best way to keep leftovers fresh?
Let everything cool off, then pop it into a lidded container in the fridge for up to three days or freeze for three months. When you’re ready to eat, warm it gently in a pot or zap it in the microwave.