Dinner

Homemade One-Pot Spaghettios with Meatballs Recipe

ByLila Prescott November 30, 2025November 30, 2025

Introduction

This Homemade One-Pot Spaghettios with Meatballs recipe is a comforting and easy meal that brings nostalgic flavors to your dinner table. Made with tender meatballs and a flavorful tomato sauce, all cooked together with pasta for a hassle-free dish the whole family will love.

A white bowl filled with a creamy orange sauce coating round ring-shaped pasta, layered evenly throughout, mixed with several medium-sized brown meatballs scattered on top. The pasta has a smooth, glossy texture and is garnished with finely chopped green herbs sprinkled lightly over the dish. A shiny silver spoon rests on the right edge of the bowl. The bowl sits on a white marbled surface with a soft beige cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
¾ lb. ground beef

&frac13; cup crushed Ritz crackers (or Italian or Panko breadcrumbs)
3 tablespoons half and half (or milk)
1 egg (whisked)

2 tablespoons Parmesan cheese (grated)
2 cloves garlic (minced)
¾ teaspoon Italian seasoning

¾ teaspoon salt
¾ teaspoon onion powder
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

Step 1: In a large measuring cup with a spout, combine beef broth, half and half, Worcestershire sauce, yellow mustard, chicken bouillon cube, dried oregano, dried basil, and dried parsley. Set this sauce mixture aside.

Step 2: In a large bowl, mix ground beef, crushed crackers, 3 tablespoons half and half (or milk), whisked egg, grated Parmesan, 2 cloves minced garlic, Italian seasoning, salt, and onion powder until just combined, being careful not to overwork the mixture to keep meatballs tender.
Step 3: Preheat your oven to 400°F (204°C).
Step 4: Roll the meat mixture into ¾-inch meatballs and place them on a lightly greased, light-colored baking sheet. Bake for 10 minutes until cooked through. Optionally, broil at 475°F (246°C) for up to 1 minute to brown the tops. Remove and set aside.

Step 5: In a soup pot over medium-low heat, melt butter. Add 3 cloves minced garlic and tomato paste. Stir and cook for 1–2 minutes to build flavor.
Step 6: Pour the reserved sauce mixture and tomato sauce into the pot. Bring to a boil over medium heat.
Step 7: Add the anellini pasta to the boiling sauce. Maintain a boil and cook uncovered for 9 to 11 minutes or according to package instructions, stirring occasionally with a silicone spatula to prevent sticking.

Step 8: Taste the pasta to check for al dente doneness.
Step 9: Gently stir in the baked meatballs and freshly shredded Parmesan cheese until combined.
Step 10: Remove from heat and serve hot. This dish pairs beautifully with garlic bread or olive oil bread dip for a satisfying meal.

Tips & Variations

For an extra burst of flavor, add a pinch of crushed red pepper flakes to the sauce while it simmers.
Substitute ground turkey or chicken for a lighter meatball option.
If you can’t find anellini pasta, small pasta shapes like ditalini or orzo work well.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, adding a splash of broth or water if the sauce thickens too much.