Description
This Homemade One-Pot Spaghettios with Meatballs recipe offers a comforting and flavorful twist on the classic canned favorite. Combining tender baked meatballs and anellini pasta simmered in a rich tomato and herb sauce, this dish is perfect for a cozy family meal made with simple ingredients in just 40 minutes.
Ingredients
Scale
Sauce 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
Meatballs
- ¾ lb. ground beef
- ⅓ cup crushed Ritz crackers (or substitute 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
Sauté Base and Pasta
- 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 the beef broth, half and half, Worcestershire sauce, yellow mustard, chicken bouillon cube, dried oregano, basil, and parsley. Set aside for later use.
- Prepare Meatball Mixture: In a large bowl, add ground beef, crushed crackers, half and half, whisked egg, grated Parmesan, minced garlic, Italian seasoning, salt, and onion powder. Gently mix all together until just combined to keep meatballs tender.
- Preheat Oven: Set the oven to 400°F (204°C) to preheat while preparing the meatballs.
- Form and Bake Meatballs: Roll the meat mixture into ¾-inch-sized meatballs and place 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 for a browned top. Remove and set aside.
- Sauté Base Ingredients: In a soup pot over medium-low heat, melt butter. Add minced garlic and tomato paste; cook for 1 to 2 minutes to develop flavor.
- Add Sauce Mixture and Tomato Sauce: Pour the combined sauce and tomato sauce into the pot. Bring to a boil over medium heat.
- Cook Pasta: Add anellini pasta to the boiling sauce. Boil uncovered about 9 to 11 minutes according to package instructions, stirring along the bottom periodically to prevent sticking.
- Check Pasta Doneness: Taste-test pasta to ensure it is cooked al dente before proceeding.
- Add Meatballs and Cheese: Gently stir baked meatballs into the pasta and sauce. Sprinkle in freshly shredded Parmesan cheese and stir until combined.
- Serve: Remove from heat and serve the homemade Spaghettios hot, ideally alongside garlic bread or olive oil bread dip for a full meal experience.
Notes
- Be careful not to overwork the meatball mixture to keep the meatballs tender.
- Using a light-colored baking sheet helps monitor browning of the meatballs.
- Stir the pasta frequently while it cooks to prevent sticking and settling on the bottom.
- Broiling meatballs briefly will give a nice browned top but is optional.
- Anellini pasta is small and tube-shaped, perfect for mimicking classic Spaghettios texture.
- Serve with garlic or olive oil bread for a delicious accompaniment.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: one pot, spaghettios, meatballs, homemade, comfort food, quick dinner, skillet pasta
