Description
This Homemade Spaghettios recipe brings nostalgic comfort food to your kitchen in one pot! Featuring tender mini beef meatballs, a rich herb-infused tomato sauce, and perfectly cooked Anellini pasta, this easy-to-make dish balances savory flavors and creamy textures for a family-friendly meal. Ready in 40 minutes, it's perfect for busy weeknights or cozy dinners.
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
- 3 tablespoons half and half
- 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 Sauce Components
- 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 Ingredients: Combine 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. Set aside for easy pouring later.
- Mix the Meatball Ingredients: In a large bowl, gently mix ground beef, crushed Ritz crackers, half and half, whisked egg, grated Parmesan, minced garlic, Italian seasoning, salt, and onion powder until just combined. Avoid overworking to keep meatballs tender.
- Preheat Oven: Set the oven temperature 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, light-colored baking sheet. Bake for 10 minutes. If desired, broil at 475° F for up to 1 minute to brown the tops. Remove from oven and set aside.
- Sauté Aromatics and Tomato Paste: In a large soup pot over medium-low heat, melt the butter. Add minced garlic and tomato paste, stirring to combine. Cook for 1-2 minutes to develop flavors.
- Add Sauce and Cook Pasta: Stir in the premixed sauce ingredients from step 1, then add the tomato sauce. Bring the mixture to a boil. Add Anellini pasta and return to a boil, cooking uncovered according to package instructions (about 13 minutes). Use a silicone spatula to gently lift pasta from the bottom throughout cooking to prevent sticking.
- Check Pasta for Doneness: Taste test the pasta to ensure it is cooked through before proceeding.
- Combine Meatballs and Cheese: Add the baked meatballs to the pot and gently stir to combine. Sprinkle in freshly shredded Parmesan cheese and stir until incorporated.
- Serve: Remove from heat and serve immediately with your choice of garlic bread or olive oil bread dip for a comforting meal.
Notes
- Use Mutti Tomato Paste tubes for convenient, customizable measuring.
- Freshly grate Parmesan cheese from a wedge for better flavor and sauce thickness, though it can be omitted if preferred.
- Anellini pasta is ideal due to its small size and approximate 13-minute cooking time; small pastas like Ditalini are good substitutes.
- 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. Reheats very well.
- Pair with Garlic Bread With Cheese or Olive Oil Bread Dip for a complete meal experience.
- Try the ONE POT Cherry Tomato Pasta recipe for another simple, flavorful pasta dish.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 65 mg
