Name: Homemade Spaghettios with Mini Meatballs Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: American
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; 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; 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

The cozy, comforting charm of a classic childhood favorite gets a grown-up upgrade with this Homemade Spaghettios with Mini Meatballs Recipe. Creamy tomato sauce, tender mini meatballs, and perfectly cooked tiny pasta swirl together for a bowl that’s nostalgia at its finest but fresh and flavorful.

A large green pot filled with round pasta rings covered in thick orange-red sauce, mixed evenly with small brown meatballs scattered throughout. The sauce looks creamy and holds the pasta and meatballs together without being too watery. A wooden spoon sticks into the mixture, lifting some pasta and meatballs slightly off the base. The pot rests on a white marbled surface with a soft white cloth blurred in the background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Homemade Spaghettios with Mini Meatballs Recipe
Top Tip
How to Serve Homemade Spaghettios with Mini Meatballs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Homemade Spaghettios with Mini Meatballs Recipe

Why You'll Love This Recipe

I’ve made tons of pasta dishes, but something about this Homemade Spaghettios with Mini Meatballs Recipe always hits that perfect balance of simple, satisfying, and a little bit special. It’s the kind of meal you can make on a weeknight yet impress anyone at the dinner table.

All-in-one pot magic: You cook the pasta and sauce together in one pot, which saves on dishes and keeps everything packed with flavor.
Mini meatballs perfection: These small meatballs bake quickly and stay juicy—plus the size means each bite is pure comfort.
Customizable comfort: From the herbs in the sauce to the type of pasta, tweaking this recipe to what you have handy or love is easy and encouraged.
Kid-friendly classic revived: Garnished with plenty of Parmesan, this Homemade Spaghettios with Mini Meatballs Recipe feels fun and familiar but way better than canned versions.

Ingredients & Why They Work

Each ingredient in this recipe plays a special role in creating that rich, creamy, and just-right tomato sauce, while the mini meatballs add hearty satisfaction. When you pick good quality basics, the final dish just sings.

Flat lay of a small mound of raw ground beef, a few whole brown eggs with clean shells, a small white ceramic bowl filled with crushed golden Ritz crackers, a small white bowl of half and half cream, a small white bowl of grated Parmesan cheese, three peeled garlic cloves, a small white bowl of bright red tomato paste, a small white bowl of smooth tomato sauce, a small white bowl with light golden beef broth, a small white bowl with a pale yellow smooth mixture of Worcestershire sauce and yellow mustard, a small white bowl holding a chicken bouillon cube, a few sprigs of dried oregano, basil, and parsley arranged artfully, a pat of pale creamy butter, and a neat pile of uncooked anellini pasta rings — all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Beef broth: Adds depth and enhances the meaty flavor without overwhelming the sauce.
Half and half: Keeps the sauce creamy without being too heavy, balancing acidity.
Worcestershire sauce: A secret player bringing a subtle tangy umami lift.
Yellow mustard: Just a touch adds brightness and layers to the tomato sauce.
Chicken bouillon cube: A convenient flavor booster that complements the broth.
Dried herbs (oregano, basil, parsley): Classic Italian flavors that keep the sauce aromatic and fresh.
Ground beef: The base of our mini meatballs, choose lean enough so they hold but still stay juicy.
Crushed Ritz crackers/breadcrumbs: The binder that keeps the texture tender and not dense.
Egg: Helps hold the meatballs together without toughness.
Parmesan cheese: Adds savory richness both in meatballs and finishing the sauce.
Garlic: Used twice—for the meatballs and the sauce—for a warm, fragrant punch.
Butter: The base for sautéing tomato paste and garlic, building flavor.
Tomato paste & tomato sauce: Work together for a robust, balanced tomato base.
Anellini pasta: Tiny pasta perfect for capturing sauce and mimicking the classic Spaghettios texture.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with this Homemade Spaghettios with Mini Meatballs Recipe depending on what I have on hand or who I’m feeding. Give yourself the freedom to enjoy it your way—it'll make the cooking process more fun and the result all the more satisfying.

Variation: Sometimes I swap ground beef for ground turkey or Italian sausage for a different flavor profile—and honestly, each gives it a unique twist I enjoy.
Dietary swap: Using gluten-free breadcrumbs lets you keep all the wonderful texture without worrying about gluten.
Tomato punch: Adding a splash of red pepper flakes ups the heat for a little grown-up kick when you’re in the mood.
Faster fix: When pressed for time, frozen mini meatballs work perfectly—just bake and toss them in right before serving.

Step-by-Step: How I Make Homemade Spaghettios with Mini Meatballs Recipe

A white bowl filled with thick, round pasta rings coated in a glossy, orange-red sauce mixed evenly with small, browned meatballs. The sauce appears creamy and clings well to both the pasta and meat. A silver spoon rests inside the bowl, partially buried among the pasta and meatballs, all set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Mix & Prep the Sauce Ingredients

First, I combine all the sauce ingredients—beef broth, half and half, Worcestershire sauce, mustard, bouillon cube, and herbs—in a measuring cup with a spout. Having everything measured and ready makes the cooking process smooth and stress-free.

Step 2: Make the Mini Meatballs

Next, I gently mix ground beef with crushed crackers, half and half, egg, Parmesan, garlic, and seasonings. A crucial tip: don’t overmix. Overworking the meat makes the meatballs tough. Then, I roll them into roughly ¾-inch balls—small enough to cook quickly but big enough to feel satisfying.

Step 3: Bake the Meatballs

I place the mini meatballs on a lightly greased baking sheet and bake at 400°F for about 10 minutes. To get that lovely golden top, I sometimes broil them for a minute—watch carefully so they don’t burn!

Step 4: Build the Sauce & Cook the Pasta

While the meatballs bake, I melt butter in a large soup pot on medium-low, then add garlic and tomato paste, stirring for a minute or two to bring out those deep, roasted tomato flavors. Then I pour in the sauce mixture, add tomato sauce, and bring it to a boil.

In go the tiny anellini pasta, and I keep the heat up so it boils, cooking it uncovered. Here’s a little trick I’ve learned: slide a silicone spatula along the bottom now and then to loosen the pasta preventing any sticking or burning.

Step 5: Combine & Finish with Parmesan

Once the pasta is just tender, I add the baked mini meatballs into the pot and stir everything together. Last, I sprinkle in freshly shredded Parmesan cheese, stirring until the sauce thickens just a bit and becomes irresistible.

Top Tip

When I first tried making this dish, I quickly realized that the key to perfect pasta texture was stirring frequently and watching the cooking time closely. These tips saved me from mushy or stuck-together pasta—and they make all the difference in this Homemade Spaghettios with Mini Meatballs Recipe.

Silicone spatula stir: Gently sliding a silicone spatula along the bottom while cooking prevents the tiny pasta from sticking without breaking it.
Don’t overmix meat: Mix your mini meatball ingredients just until blended to keep them tender.
Broil meatballs briefly: Adding this step crisps the edges beautifully but keep an eye on them—it only takes about 30 seconds to a minute.
Fresh Parmesan finish: Shred your own Parmesan for a sharper flavor and to help thicken the sauce perfectly without extra effort.

How to Serve Homemade Spaghettios with Mini Meatballs Recipe

homemade spaghettios - Serving Suggestion

Garnishes

I’m a big fan of sprinkling extra freshly shredded Parmesan and a sprinkle of chopped fresh parsley to brighten the bowl. Sometimes I add a light drizzle of good-quality olive oil—it just adds that little richness boost. If you like a bit of heat, red pepper flakes work beautifully here.

Side Dishes

This Homemade Spaghettios with Mini Meatballs Recipe pairs wonderfully with crusty garlic bread or an olive oil bread dip to soak up the sauce. I’ve also served it alongside a simple mixed greens salad dressed with lemon vinaigrette when I want something fresh to contrast the richness.

Creative Ways to Present

For a fun family dinner, try serving this dish in colorful mini bowls or even inside warm bread bowls to make mealtime feel like a celebration. I’ve also surprised guests by layering the spoonfuls of pasta and meatballs in clear glasses, creating playful “dessert”-style portions that kids especially adore.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover Homemade Spaghettios with Mini Meatballs in an airtight container in the fridge. It keeps really well for up to 3 days, and the flavors even deepen overnight. I usually find the sauce thickens after chilling—just warm gently and add a splash of broth or water if it seems too thick.

Freezing

This recipe freezes beautifully! I portion it into freezer-safe containers and keep it frozen for up to 3 months. When thawing, it's best to move it to the fridge overnight before reheating—this helps the mini meatballs stay tender and keeps your pasta texture intact.

Reheating

To reheat, I prefer warming it gently on the stovetop with a splash of broth added to loosen the sauce and prevent sticking. If I’m short on time, a quick zap in the microwave works too—just stir halfway through to heat evenly. Avoid overheating so your mini meatballs stay juicy and the pasta doesn’t dry out.

Frequently Asked Questions:

Can I use a different type of pasta for this recipe?

Absolutely! While anellini pasta is ideal because it mimics the small, tubular shape of Spaghettios, you can use ditalini, orzo, or any small pasta that cooks in about 12-15 minutes. Just adjust cooking time accordingly to avoid overcooking.

How can I make this recipe faster?

If you are short on time, frozen mini meatballs are a great shortcut. Bake them according to package instructions, then toss them into the sauce towards the end of cooking. This saves prep without sacrificing flavor or texture.

What’s the best way to avoid sticky pasta in this one-pot recipe?

A simple but important trick is to stir the pasta frequently during cooking. Using a silicone spatula to gently scrape the bottom of the pot stops pasta from sticking and clumping, which keeps every bite perfectly tender.

Can I make this recipe dairy-free?

You can! Swap out half and half for your favorite plant-based milk, choose dairy-free Parmesan alternatives, and omit butter or replace it with olive oil. The flavor will still be delicious and creamy.

Final Thoughts

Honestly, this Homemade Spaghettios with Mini Meatballs Recipe has become one of my go-to comfort dinners—it brings joy, warmth, and simplicity to the table all at once. I hope you give it a try and find it as fun and fulfilling in your kitchen as I do. It’s like a hug in a bowl, with a bit of grown-up flavor that makes it extra special.