One Pot Spaghettios (Print Version)
Get an easy meal with pasta, mini meatballs, and lots of tomato sauce—all cooked in just one pot.
# Ingredients:
→ Sauce
01 -
0.75 teaspoon dried parsley
02 -
0.75 teaspoon dried basil
03 -
0.75 teaspoon dried oregano
04 -
0.5 chicken bouillon cube
05 -
1 teaspoon yellow mustard
06 -
2 teaspoons Worcestershire sauce
07 -
120 ml half and half cream
08 -
650 ml beef broth
→ Mini Meatballs
09 -
0.75 teaspoon onion powder
10 -
0.75 teaspoon salt
11 -
0.75 teaspoon Italian seasoning
12 -
2 cloves garlic, minced
13 -
2 tablespoons grated Parmesan cheese
14 -
1 egg, whisked
15 -
45 ml half and half cream or swap for milk
16 -
33 grams crushed Ritz crackers or use Italian or Panko breadcrumbs instead
17 -
340 grams ground beef
→ Pasta and Finish
18 -
225 grams Anellini pasta
19 -
50 grams Parmesan cheese, grated fresh
20 -
225 grams tomato sauce
21 -
2 tablespoons tomato paste
22 -
3 cloves garlic, minced
23 -
1 tablespoon unsalted butter
# Steps:
01 -
Taste to see if the pasta's ready. Toss in the baked meatballs and give it all a gentle stir. Sprinkle on the Parmesan and mix to bring it together. Pull off the heat and dig in right away.
02 -
Splash in the sauce mix you made earlier and pour in the tomato sauce. Let everything start to bubble, then add the pasta and bring things down to a simmer. Leave the lid off and cook just like the pasta package says, giving it a stir now and then with a silicone spatula so nothing sticks.
03 -
Drop butter in a big soup pot and let it melt over medium-low. Add in the minced garlic along with tomato paste. Stir it all together for a minute or two so it gets nice and aromatic.
04 -
Crank up your oven to 200°C. Scoop the meat mixture and roll it into mini balls about 2 cm wide, set them on a greased baking tray. Let them bake about 10 minutes. If you want them extra brown, broil at 245°C for a minute. Then let them hang out on the side.
05 -
Pop the ground beef, cracker crumbs or breadcrumbs, half and half, egg, Parmesan, garlic, Italian seasoning, salt, and onion powder in a big bowl. Mix everything gently until it's just mixed. No need to overdo it.
06 -
Grab a big measuring jug and toss in beef broth, half and half, Worcestershire, yellow mustard, chicken bouillon, plus the dried oregano, basil, and parsley. Give it a stir and set it aside for later.
# Notes:
01 -
Grate your own Parmesan for best taste. If you can't find Anellini, Ditalini or another tiny pasta shape works just fine.
02 -
Want to save time? Use frozen minis and bake however the package says.
03 -
Tomato paste in tubes makes it way easier to squeeze out just what you need and stash the rest.
04 -
Pop leftovers in a sealed container and keep in the fridge for up to 3 days or freeze for 3 months.