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.

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

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

Instructions

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.
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.
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 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.
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.
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.
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.
Check Pasta Doneness: Taste-test the pasta to ensure it is cooked al dente before proceeding.
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.
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