Homemade One-Pot Spaghettios with Meatballs Recipe

Introduction

Homemade Spaghettios offer a comforting, nostalgic meal that’s easy to prepare in just one pot. This recipe combines tender meatballs with tender pasta in a rich, flavorful tomato sauce. Perfect for a cozy dinner any night of the week.

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 each: dried oregano, basil, parsley
• ¾ lb. ground beef
• ⅓ cup crushed Ritz crackers (can substitute Italian or Panko breadcrumbs)
• 3 tablespoons half and half (can substitute milk)
• 1 egg, whisked
• 2 tablespoons Parmesan cheese, grated
• 2 cloves garlic, minced
• ¾ teaspoon each: Italian seasoning, salt, 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

1. Step 1: Combine the beef broth, half and half, Worcestershire sauce, yellow mustard, chicken bouillon cube, dried oregano, basil, and parsley in a large measuring cup with a spout. Set aside. Measure out the remaining ingredients before starting.
2. Step 2: In a large bowl, add the ground beef, crushed crackers, 3 tablespoons half and half, whisked egg, 2 tablespoons grated Parmesan, 2 cloves minced garlic, Italian seasoning, salt, and onion powder. Mix gently until just combined to avoid tough meatballs.
3. Step 3: Preheat your oven to 400° F.
4. Step 4: Roll the meat mixture into ¾-inch meatballs. Place them on a lightly greased, light-colored baking sheet. Bake for 10 minutes. Optionally, broil at 475° F for up to 1 minute to brown the tops. Set aside.
5. Step 5: While the meatballs bake, melt the butter in a soup pot over medium-low heat. Add 3 cloves minced garlic and tomato paste, stirring to combine. Cook for 1 to 2 minutes.
6. Step 6: Stir in the sauce mixture prepared earlier, then add the tomato sauce and bring the pot to a boil. Add the Anellini pasta, return to a boil, and cook uncovered according to package instructions. Use a silicone spatula to gently lift any pasta sticking to the bottom throughout cooking.
7. Step 7: Taste the pasta for doneness before proceeding.
8. Step 8: Add the baked meatballs to the pot and stir to combine. Sprinkle in the freshly shredded Parmesan cheese and stir again. Remove from heat and serve immediately with garlic bread or olive oil bread dip.

Tips & Variations

• Use Italian or Panko breadcrumbs as a substitute for crushed Ritz crackers for different texture.
• If Anellini pasta is not available, small pasta shapes like orzo or ditalini work well.
• Broiling the meatballs briefly adds a nice browned flavor but can be skipped for a softer texture.
• For a richer sauce, add extra Parmesan cheese or a splash of cream before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally and adding a splash of broth or water if the sauce thickens too much. This dish is best enjoyed fresh, as pasta can absorb sauce and become mushy over time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare and bake the meatballs ahead, then refrigerate them. Add them to the sauce and pasta just before serving for best texture and flavor.

What if I don’t have Anellini pasta?

Small pasta shapes like orzo, ditalini, or mini shells make good substitutes that hold up well in the sauce.

Homemade One-Pot Spaghettios with Meatballs Recipe

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★★★★★

4.7 from 142 reviews

• Author: Mariam
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

This Homemade Spaghettios recipe offers a comforting, one-pot meal that combines tender baked meatballs with a flavorful tomato sauce and tender anellini pasta. Perfect for a cozy family dinner, it is easy to prepare and bakes the meatballs separately before simmering with the pasta, creating a deliciously satisfying dish reminiscent of the classic canned favorite but with fresh ingredients and wholesome flavors.

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Ingredients

Scale 1x2x3x

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

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

Sauce Base & 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

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Instructions

1. Combine Sauce Ingredients: In a large measuring cup with a spout, combine beef broth, half and half, Worcestershire sauce, yellow mustard, chicken bouillon cube, dried oregano, basil, and parsley. Set aside for later use, and measure all remaining ingredients before starting the cooking process.
2. 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 ingredients together until just combined; avoid overworking to keep meatballs tender.
3. Preheat Oven: Set the oven to 400°F (204°C) to preheat while preparing the meatballs.
4. Form and Bake Meatballs: Roll the meat mixture into ¾-inch-sized meatballs and place them on a lightly greased, light-colored baking sheet. Bake for 10 minutes until cooked through. For a browned top, optionally broil at 475°F (246°C) for up to 1 minute. Remove and set aside.
5. Sauté Base Ingredients: In a soup pot over medium-low heat, melt the butter. Add minced garlic and tomato paste; stir well and cook for 1 to 2 minutes to develop flavor.
6. Add Sauce Mixture and Tomato Sauce: Pour the combined sauce from step 1 and the tomato sauce into the pot. Bring the mixture to a boil over medium heat.
7. Cook Pasta: Add the anellini pasta to the boiling sauce. Return to a boil and cook uncovered according to package instructions, typically about 9 to 11 minutes. Slide a silicone spatula along the bottom of the pot throughout cooking to prevent pasta from sticking or settling.
8. Check Pasta Doneness: Taste-test the pasta to ensure it is cooked al dente before proceeding.
9. Add Meatballs and Cheese: Gently stir the baked meatballs into the pasta and sauce mixture. Sprinkle in the freshly shredded Parmesan cheese and stir until combined.
10. Serve: Remove the pot from heat and serve the homemade Spaghettios hot, ideally accompanied by garlic bread or olive oil bread dip for a complete meal experience.

Notes

• Substitute crushed Ritz crackers with Italian or Panko breadcrumbs if preferred for the meatballs.
• The anellini pasta is a small ring-shaped pasta; if unavailable, small pasta like ditalini or orzo may be used as a substitute.
• Optional broiling of the meatballs adds a nice browned crust but is not required.
• Using a silicone spatula during pasta cooking helps prevent sticking and uneven cooking.
• The tomato paste intensity can be adjusted based on personal taste or brand strength.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Baking
• Cuisine: American

Keywords: Homemade Spaghettios, one pot pasta, baked meatballs, Italian-inspired, family dinner, comfort food