Description

This homemade Spaghettios recipe is a comforting one-pot meal featuring tender homemade meatballs simmered in a flavorful tomato sauce with anellini pasta. Baked meatballs add a delicious texture contrast, while the sauce is enriched with beef broth, half and half, and aromatic herbs. Perfect for a cozy family dinner, this recipe offers a nostalgic taste with a fresh, wholesome twist.

Ingredients

Scale

Baking Sheet Ingredients (Meatballs)

3/4 lb. ground beef
1/3 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)
3/4 teaspoon Italian seasoning
3/4 teaspoon salt
3/4 teaspoon onion powder

Sauce Ingredients

2 3/4 cups beef broth
1/2 cup half and half
2 teaspoons Worcestershire sauce
1 teaspoon yellow mustard
1/2 chicken bouillon cube
3/4 teaspoon dried oregano
3/4 teaspoon dried basil
3/4 teaspoon dried parsley
1 tablespoon butter
3 cloves garlic (minced)
2 tablespoons tomato paste
8 oz. tomato sauce
1/2 cup Parmesan cheese (freshly shredded)

Pasta

1/2 lb. anellini pasta

Instructions

Prepare 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. Measure out all other ingredients before starting.
Make Meatball Mixture: In a large bowl, gently mix ground beef, crushed crackers, half and half, whisked egg, grated Parmesan, minced garlic, Italian seasoning, salt, and onion powder until just combined. Avoid overmixing to ensure tender meatballs.
Preheat Oven: Set oven to 400°F (204°C) to prepare for baking meatballs.
Form and Bake Meatballs: Roll the meat mixture into small, ¾-inch diameter meatballs. Arrange on a lightly greased, light-colored baking sheet. Bake for 10 minutes. Optionally, broil at 475°F for up to one minute to brown tops. Remove and set aside.
Begin Sauce on Stove: Over medium-low heat in a soup pot, melt butter. Add minced garlic and tomato paste, stirring to combine. Cook for 1-2 minutes until fragrant.
Add Sauce and Pasta: Pour in the combined sauce mixture. Stir in tomato sauce. Bring the mixture to a boil, then add the anellini pasta. Return to a boil and cook uncovered according to pasta package instructions, usually about 9-11 minutes. Stir occasionally, and use a silicone spatula to scrape the bottom to prevent sticking.
Check Pasta Doneness: Taste the pasta to ensure it is cooked to your liking; pasta should be tender but firm.
Combine Meatballs and Cheese: Add the baked meatballs back into the pot with the pasta and sauce. Sprinkle in the freshly shredded Parmesan cheese and stir gently to combine.
Serve: Remove from heat and serve immediately alongside garlic bread or olive oil bread dip for a delightful meal.

Notes

Use Italian seasoning and fresh Parmesan for a richer flavor.
Anellini pasta is small, rice-shaped pasta perfect for this dish but can be substituted with ditalini or small elbow macaroni if unavailable.
The tomato paste intensifies the sauce flavor; avoid skipping it for best results.
Broiling the meatballs briefly adds a nice browned finish but is optional.
Use a silicone spatula while cooking pasta to prevent it from sticking and burning on the pot’s bottom.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: American

Keywords: Spaghettios, homemade Spaghettios, one pot meal, meatballs, anellini pasta, comfort food, tomato sauce, easy dinner