This might be the coziest twist on a classic comfort food you’ll ever try — hearty, saucy, and with just the right bite of tender meatballs. I’m excited to share my Homemade Spaghettios with Meatballs Recipe that tastes way better than the canned stuff and comes together in one pot!
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Why You'll Love This Recipe
I fell in love with this homemade version because it’s the perfect nostalgic dish updated with real ingredients and flavor you control. It’s comforting, simple, and a real crowd-pleaser that will easily become a go-to family meal.
- One Pot Wonder: Everything cooks in one pot, which means less cleanup and more time to enjoy your meal.
- Real Ingredients: No mystery cans here — you control the quality of the broth, meat, and pasta.
- Customizable: You can tweak the herbs and seasonings to fit your family’s taste buds effortlessly.
- Kid-Approved Comfort Food: This version tastes just like the classic Spaghettios kids love, but better and more wholesome.
Ingredients & Why They Work
Each ingredient here plays a key role in achieving that classic Spaghettios flavor with a homemade twist. From the beef broth base to the tiny pasta that soaks up every bit of sauce, I’ve learned through trial and error which ones bring the dish to life.
- Beef broth: Adds a hearty and savory foundation for the sauce that's deeper than plain tomato sauce alone.
- Half and half: Brings a touch of creaminess to balance the acidity of the tomato and keeps the sauce silky.
- Worcestershire sauce: A secret umami booster that brings complexity and savory depth.
- Yellow mustard: A small zing that enhances all the other flavors without tasting mustardy.
- Chicken bouillon cube: Intensifies the broth flavor and rounds out the sauce.
- Dried oregano, basil, parsley: Classic Italian herbs that add warmth and aroma.
- Ground beef: Tender mini meatballs add protein and are perfect for bites that kids love.
- Crushed Ritz crackers: Keeps the meatballs light and moist without overpowering the flavor.
- Garlic: Adds that essential savory kick both in the meatballs and sauce.
- Tomato paste and sauce: Concentrate the tomato flavor, making the sauce thick and rich.
- Anellini pasta: These tiny rings hold sauce perfectly — but you can substitute similar small pastas like ditalini.
- Parmesan cheese: Adds saltiness and thickens the sauce slightly, plus it brings that classic Italian finish.
- Butter: Melts into the sauce for richness and smooth texture.
Make It Your Way
One of the best things about this Homemade Spaghettios with Meatballs Recipe is how easy it is to tweak. I often adjust the herbs based on what I have on hand or swap ground beef for turkey when I want a leaner version.
- Variation: Sometimes I use frozen mini meatballs to save time. They bake in about 10 minutes and are perfect for a quick weekday dinner.
- Make it vegetarian: Swap meatballs for mini plant-based meatballs or roasted chickpeas and use vegetable broth instead of beef broth.
- Change the pasta: If you can’t find Anellini, ditalini or small elbow macaroni works great too.
- Spicy twist: Add red pepper flakes to the sauce and sprinkle some on top for a little heat without overwhelming kids.
Step-by-Step: How I Make Homemade Spaghettios with Meatballs Recipe
Step 1: Prep the Sauce and Meatball Mix
I start by whisking together the beef broth, half and half, Worcestershire sauce, yellow mustard, chicken bouillon cube, and herbs in a large measuring cup. While that rests, I mix the ground beef with crushed Ritz crackers, half and half, egg, Parmesan, garlic, and seasonings gently in a bowl. The key here is NOT to overmix – a light touch keeps the meatballs tender.
Step 2: Bake the Meatballs
Preheat your oven to 400°F, then roll the meat mixture into small ¾-inch meatballs. I arrange them spaced out on a lightly greased baking sheet – using a light-colored one helps me watch for browning. Pop them in the oven for 10 minutes and, if you want a golden top, broil for just a minute more. This keeps them juicy and perfectly cooked.
Step 3: Make the Sauce and Cook the Pasta
While meatballs bake, melt butter in a large soup pot over medium-low heat. Sauté the garlic and tomato paste for about 1-2 minutes to deepen the flavor. Pour in the prepared sauce mixture, add tomato sauce, and bring it all to a boil. Toss in the pasta and cook uncovered, stirring occasionally with a silicone spatula to make sure the pasta doesn’t stick. Timing is everything here, so taste a piece when it's close to the package's recommended cooking time.
Step 4: Combine and Finish
Once the pasta is just right, gently stir in the meatballs and grated Parmesan cheese, letting the sauce thicken slightly as it cools down. Remove from heat and serve right away – this meal shines when warm and gooey.
Top Tip
Over the years, I’ve learned a few tricks to really nail this recipe every time. These tips made the biggest difference in flavor and texture — you’ll thank me!
- Don’t Overwork Meat Mixture: Seriously, mix just enough to combine. It keeps your meatballs tender, not tough.
- Use a Light-Colored Baking Sheet: It’s easier to see when the meatballs are perfectly baked and not overcooked.
- Stir Pasta Frequently: Sliding a spatula along the bottom keeps the pasta from sticking and burning.
- Freshly Grated Parmesan: Use real Parmesan, freshly grated from a wedge — it melts into the sauce better and adds authentic depth.
How to Serve Homemade Spaghettios with Meatballs Recipe
Garnishes
I love topping this dish with a sprinkle of freshly chopped parsley or a little extra Parmesan for that finishing touch. If you want a bit more boldness, cracked black pepper or a tiny drizzle of olive oil works beautifully.
Side Dishes
Since this is one pot, I often serve it alongside my Garlic Bread With Cheese or an Olive Oil Bread Dip — both are perfect for dipping into that rich, saucy pasta.
Creative Ways to Present
For special occasions, I’ve shaped the meatballs into fun little “monster eyes” or “mini nests” for kids, served in colorful bowls with a sprinkle of edible flowers or fresh basil leaves. It turns dinner into a happy event!
Make Ahead and Storage
Storing Leftovers
Leftovers keep beautifully in an airtight container in the fridge for up to 3 days. I usually cool it completely first, then store it in a glass container — it reheats evenly without losing that saucy goodness.
Freezing
This dish freezes like a dream! I portion it into freezer-safe containers and it keeps up to 3 months. Just thaw overnight in the fridge before reheating for best texture and flavor.
Reheating
To reheat, gently warm on the stove over low heat with a splash of water or broth to loosen the sauce. Microwave works fine too — just cover to keep the moisture in and stir halfway through.
Frequently Asked Questions:
Absolutely! Swap the Anellini pasta for a gluten-free small pasta and use gluten-free breadcrumbs instead of Ritz crackers. Just be sure your broth and tomato sauce are gluten-free too.
Make sure to gently mix your meatball ingredients and avoid overworking the meat. Using an egg and crackers or breadcrumbs helps bind them together. Also, baking instead of frying keeps them intact while cooking.
Yes, you can! I recommend small pasta shapes like ditalini, small elbow macaroni, or orzo if you can’t find Anellini. Just adjust cooking time as needed according to the pasta package directions.
Reheat gently on the stovetop over low heat with a little water or broth to refresh the sauce, or microwave covered to keep moisture. Stir halfway through microwaving to heat evenly without drying out the pasta or meatballs.
Final Thoughts
I hope you’ll love making this Homemade Spaghettios with Meatballs Recipe as much as I do. It’s that hug-in-a-bowl meal that’s perfect for busy nights or weekend dinners when you want something nostalgic with a real-food twist. Give it a go—you might just find it becomes a family favorite for years to come!
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Delicious Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Homemade Spaghettios recipe combines tender mini meatballs with a flavorful tomato-based sauce and small anellini pasta, all cooked together in one pot for an easy and nostalgic meal perfect for the whole family.
Ingredients
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 Parmesan cheese, grated
- 2 cloves garlic, minced
- ¾ teaspoon Italian seasoning
- ¾ teaspoon salt
- ¾ teaspoon onion powder
Pasta and Others
- 1 tablespoon butter
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 8 oz. tomato sauce
- ½ cup Parmesan cheese, freshly shredded
- ½ lb. Anellini pasta
Instructions
- Combine Sauce Ingredients: In a large measuring cup with a spout, combine beef broth, half and half, Worcestershire sauce, yellow mustard, chicken bouillon cube, dried oregano, basil, and parsley. Set aside.
- Prepare Meatball Mixture: In a large bowl, gently mix ground beef, crushed crackers, half and half, whisked egg, Parmesan cheese, minced garlic, Italian seasoning, salt, and onion powder until just combined. Avoid overworking to keep meatballs tender.
- 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, light-colored baking sheet. Bake for 10 minutes. Optionally broil at 475°F for up to 1 minute to brown the tops. Remove and set aside.
- Sauté Garlic and Tomato Paste: In a soup pot over medium-low heat, melt butter. Add minced garlic and tomato paste. Stir and cook for 1-2 minutes to develop flavor.
- Add Sauce and Tomato Sauce: Pour in the prepared sauce mixture from step 1, then add the tomato sauce. Bring the mixture to a boil.
- Cook Pasta: Add anellini pasta to the boiling sauce. Bring it back to a boil and cook uncovered according to package instructions, approximately 13 minutes. Use a silicone spatula to gently lift pasta from the bottom during cooking to prevent sticking.
- Test Pasta for Doneness: Taste a piece of pasta to ensure it is cooked al dente before proceeding.
- Combine Meatballs and Cheese: Add the baked meatballs into the pot and stir gently to combine. Sprinkle in freshly shredded Parmesan cheese and stir until melted and incorporated.
- Serve: Remove from heat and serve immediately with garlic bread or olive oil bread dip for a comforting and delicious meal.
Notes
- Use tomato paste tubes like Mutti for easy measuring and freshness.
- Freshly grate Parmesan cheese for better flavor and thicker sauce; the cheese can be omitted if desired.
- Substitute anellini pasta with other small pastas like ditalini that cook in about 13 minutes.
- For a quicker version, use frozen mini meatballs baked according to package instructions then add to the sauce at the end.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months; recipe freezes and reheats well.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 75 mg
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