Description
This Homemade Spaghettios recipe features tender mini meatballs and a rich, flavorful tomato sauce all cooked in one pot for easy cleanup. Perfect for a comforting family meal, it combines hearty beef, savory spices, and pasta cooked to perfection, delivering nostalgic flavors with a homemade twist.
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 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
- Prepare the Sauce Mixture: Combine all the sauce ingredients—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 and set aside. Measure out all remaining ingredients before beginning.
- 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 just until combined. Avoid overworking to keep meatballs tender.
- Preheat the 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.
- Cook the Sauce Base: In a soup pot over medium-low heat, melt butter and add minced garlic and tomato paste. Stir and cook for 1-2 minutes until fragrant and combined.
- Add Sauce and Pasta: Pour in the combined sauce mixture and tomato sauce, bring to a boil. Add the Anellini pasta and boil uncovered according to package instructions (about 13 minutes), stirring occasionally using a silicone spatula to prevent pasta from sticking.
- Combine Meatballs and Finish: Once pasta is cooked, add the baked meatballs and stir gently to combine. Sprinkle in freshly shredded Parmesan cheese and stir to blend the flavors. Remove from heat and serve immediately with garlic bread or olive oil bread dip.
Notes
- Use Mutti Tomato Paste tubes for easy and precise measurement.
- Freshly grate Parmesan cheese for best flavor and to help thicken the sauce slightly.
- Anellini pasta is preferred, but other small pasta shapes like Ditalini that cook around 13 minutes work well.
- For a quick version, use frozen mini meatballs baked according to package instructions and add to the sauce at the end.
- Serve with garlic bread with cheese or olive oil bread dip for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheats well.
