Description
This Homemade Spaghettios recipe is a comforting one-pot meal featuring mini baked meatballs simmered in a flavorful tomato sauce with tender anellini pasta. Perfect for a nostalgic dinner, it combines beef broth, tomato paste, fresh Parmesan, and aromatic herbs to create a rich and satisfying dish.
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 Sauce Ingredients
- 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: 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 this sauce mixture aside.
- Mix the meatballs: In a large bowl, gently mix the ground beef, crushed Ritz crackers, half and half, whisked egg, grated Parmesan cheese, minced garlic, Italian seasoning, salt, and onion powder until just combined. Avoid overmixing to keep meatballs tender.
- Preheat the oven: Heat your oven to 400 degrees Fahrenheit (204 degrees Celsius) to get ready 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 degrees Fahrenheit for up to 1 minute to brown the tops. Then set aside.
- Begin sauce base: In a soup pot over medium-low heat, melt the butter. Add the minced garlic and tomato paste, stirring to combine. Cook for 1-2 minutes until fragrant.
- Add liquid and tomato sauce: Stir in the prepared sauce mixture from step 1 and the tomato sauce. Bring the mixture to a boil.
- Cook pasta: Add the anellini pasta and bring back to a boil. Cook uncovered for 13 minutes or until al dente, stirring occasionally and using a silicone spatula to lift pasta from the bottom of the pot to prevent sticking.
- Combine meatballs and cheese: When the pasta is cooked, add the baked meatballs to the pot and gently stir to combine. Sprinkle in the 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
- Tomato Paste: Using tube tomato paste like Mutti allows easy measuring and customization.
- Parmesan: Freshly grate Parmesan cheese from a wedge for best flavor and a slightly thickened sauce. Cheese can be omitted if preferred.
- Pasta: Anellini is preferred for this recipe, cooking in about 13 minutes. Substitute with small pasta shapes like Ditalini with similar cooking times.
- Shortcut: For quicker preparation, use store-bought frozen mini meatballs baked per package instructions, then added at the end.
- Serving Suggestions: Pair with Garlic Bread with Cheese or Olive Oil Bread Dip to complement the dish.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheats well from frozen.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 75 mg
