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
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 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
