You’re going to love how comforting and simple this Homemade Spaghettios with Mini Meatballs Recipe is—think tender pasta swimming in a rich, flavorful tomato sauce with tiny, juicy meatballs that melt in your mouth. It’s a nostalgic twist done right, crafted in just one pot to save you time and fuss.
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Why You'll Love This Recipe
Let me tell you, this dish brings back cozy childhood memories but with a grown-up, homemade upgrade. It’s perfect for busy weeknights or even a fun weekend project in the kitchen. Plus, it just hits that perfect balance of creamy, savory, and meaty goodness.
- Simple One-Pot Cooking: You get all the flavors locked in without a stack of dishes to clean up after.
- Mini Meatballs Packed with Flavor: These little guys are seasoned to perfection and baked just right to stay tender.
- Rich, Creamy Sauce: The blend of beef broth, half and half, and tomato creates a delicious, velvety sauce you won’t want to stop eating.
- Customizable and Kid-Friendly: You can easily swap ingredients or adjust seasonings to suit your family’s tastes.
Ingredients & Why They Work
Every ingredient here plays a role in building that signature comfort food flavor while keeping things fresh and easy. When shopping, look for quality ground beef for the meatballs and fresh herbs if you can—they really lift the entire dish.
- Beef Broth: Adds depth and umami to the sauce base without overpowering the other flavors.
- Half and Half: Provides creaminess that gives this homemade Spaghettios recipe a rich, luscious texture.
- Worcestershire Sauce & Yellow Mustard: These punch up the sauce with subtle tang and savory complexity.
- Chicken Bouillon Cube: Enhances flavor without needing extra seasoning—just be mindful of salt levels.
- Dried Oregano, Basil, Parsley: Classic Italian herbs that bring authentic aroma and balance to the sauce.
- Ground Beef: The star protein, forming those tasty mini meatballs.
- Crushed Crackers or Breadcrumbs: Keep the meatballs tender while helping them hold their shape.
- Egg & Parmesan Cheese: Act as binders and add savory notes inside the meatballs.
- Garlic: Used both in meatballs and sauce for a fragrant, mouthwatering punch.
- Butter and Tomato Paste: Start your sauce with a rich base and concentrated flavor.
- Tomato Sauce: The heart of the sauce that envelops everything in that classic Spaghettios vibe.
- Anellini Pasta: Little rings hold the sauce beautifully and cook just right in about 13 minutes; you can substitute similar small pasta like ditalini.
Make It Your Way
I like to tweak this recipe depending on mood and pantry access. You can make the meatballs spicier, swap cream for milk to lighten it up, or even sneak in more veggies if you want a boost of greens. It’s a pretty forgiving recipe and welcomes your creative touch.
- Variation: Once, I tried adding a pinch of red pepper flakes to the sauce for a subtle heat and it was a game-changer—gives it a little kick!
- Diet-Friendly: You can swap ground beef for ground turkey to reduce fat, or go vegetarian with plant-based meatballs.
- Seasonal Twists: In colder months, I add extra herbs like thyme or rosemary. Summer calls for fresh basil right off the plant!
Step-by-Step: How I Make Homemade Spaghettios with Mini Meatballs Recipe
Step 1: Mix and Prep the Sauce
Start by combining all the sauce ingredients—beef broth, half and half, Worcestershire, mustard, bouillon cube, and those Italian herbs—in a large measuring cup with a spout. This makes pouring it into the pot easier later on and ensures the flavors are well blended upfront.
Step 2: Make and Bake the Mini Meatballs
In a bowl, gently mix the ground beef with crushed crackers, half and half, egg, Parmesan, garlic, and seasonings. Be sure not to overwork the meat—it keeps your meatballs tender instead of dense. Roll them into ¾-inch balls—this size cooks evenly and stays juicy. Bake at 400°F for 10 minutes, then broil for about a minute if you want a nice golden top. This step frees you from stovetop babysitting and keeps things tidy.
Step 3: Make the Sauce and Cook the Pasta
In a large pot over medium-low heat, melt butter and cook garlic with tomato paste for a couple of minutes until aromatic. Pour in your pre-mixed sauce and add the tomato sauce. Bring it to a gentle boil, then toss in the pasta. Stir frequently with a silicone spatula along the bottom of the pot to keep pasta from sticking—a little trick I swear by! Cook uncovered according to your pasta's package instructions, usually about 13 minutes for anellini.
Step 4: Combine and Finish
When pasta’s perfectly tender, fold in those baked mini meatballs and Parmesan cheese. Give everything a good stir and remove from heat. That Parmesan not only adds flavor but gently thickens the sauce—making this comfort food extra creamy.
Top Tip
Having made this recipe numerous times, I’ve learned a few hacks to make your Homemade Spaghettios with Mini Meatballs Recipe come out perfect every time. Keep these in mind and you’ll impress anyone—even those who think Spaghettios is just canned pasta.
- Don’t Overmix the Meat: Handle it just enough to combine the ingredients; this keeps your meatballs light and tender.
- Use a Silicone Spatula to Stir Pasta: This prevents pasta from sticking and breaking apart during cooking.
- Broil the Meatballs Briefly: A quick broil creates a slight crust that adds texture without drying them out.
- Grate Parmesan Freshly: It dissolves beautifully into the sauce and boosts flavor far beyond pre-shredded options.
How to Serve Homemade Spaghettios with Mini Meatballs Recipe
Garnishes
I love topping mine with freshly shredded Parmesan and a sprinkle of chopped fresh parsley or basil—adds a pop of color and freshness. A dash of crushed red pepper flakes on the side is great if you like it spicy. Sometimes, I even add a swirl of cream on top just for that extra luxurious feel.
Side Dishes
Garlic bread is my go-to—warm, toasty, with melty cheese or simply brushed with olive oil. Olive oil bread dip is another favorite; its herby, garlicky flavors pair so well with the saucy pasta. For a lighter side, a crisp green salad balances the richness perfectly.
Creative Ways to Present
For a fun dinner party or family gathering, I sometimes serve the mini meatballs on skewers nestled atop individual bowls of pasta, making it easy to eat and visually fun. You could also bake the dish briefly with extra cheese on top for a bubbly, baked pasta twist that looks spectacular.
Make Ahead and Storage
Storing Leftovers
Store your leftover Homemade Spaghettios with Mini Meatballs in an airtight container in the fridge. I usually keep mine for up to three days, and the flavors deepen overnight—just perfect for a quick reheat meal.
Freezing
This recipe freezes beautifully! Separate into meal-sized portions before freezing, so you can thaw exactly what you need. Just let it cool completely before sealing your containers or freezer bags.
Reheating
Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. Add a splash of broth or water if the sauce thickens too much. Microwave works fine too—just cover loosely and stir halfway through for even warming.
Frequently Asked Questions:
Absolutely! You can prepare and bake the mini meatballs a day in advance, then store them covered in the fridge. When ready, just add them to the sauce to warm through before serving.
Yes! Small pasta shapes like ditalini or small elbow macaroni work just as well. Choose a pasta with similar cook time to keep the texture right for homemade Spaghettios with mini meatballs.
Using a binder like egg and crushed crackers or breadcrumbs is key. Also, avoid overmixing the meat blend, and make sure your meatballs aren’t too big—they should be about ¾-inch to hold together well during baking and stirring into the sauce.
Definitely! Swap the ground beef and meatballs for vegetarian or plant-based meatballs and use vegetable broth instead of beef broth. The seasoning and sauce combo still delivers all the classic homemade Spaghettios flavor without the meat.
Final Thoughts
This Homemade Spaghettios with Mini Meatballs Recipe has become a favorite in my kitchen because it’s quick, comforting, and brings a nostalgic smile to everyone who tries it. I really hope you give it a go—you’ll get that cozy bowl of homemade goodness that feels both special and familiar. Trust me, once you make it at home, you won’t miss the canned version one bit!
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Delicious Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This homemade Spaghettios recipe is a comforting one-pot meal featuring tender mini meatballs and small pasta simmered in a flavorful tomato sauce with a blend of herbs and Parmesan cheese. Ready in just 40 minutes, it’s a nostalgic and satisfying dish perfect for family dinners.
Ingredients
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 grated Parmesan cheese
- 2 cloves garlic, minced
- ¾ teaspoon Italian seasoning
- ¾ teaspoon salt
- ¾ teaspoon onion powder
Pasta and Others
- 1 tablespoon butter
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 8 oz. tomato sauce
- ½ cup freshly shredded Parmesan cheese
- ½ lb. Anellini pasta
Instructions
- Prepare Sauce Mixture: 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 and set aside for later use.
- Make Meatball Mixture: In a large bowl, add ground beef, crushed Ritz crackers, half and half, whisked egg, grated Parmesan cheese, minced garlic, Italian seasoning, salt, and onion powder. Mix gently until just combined, careful not to overwork to keep meatballs tender.
- Preheat Oven: Set your oven to 400 degrees Fahrenheit to prepare 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, then optionally broil at 475 degrees Fahrenheit for up to 1 minute to brown the tops. Set meatballs aside after baking.
- Sauté Garlic and Tomato Paste: In a soup pot over medium-low heat, melt butter. Add minced garlic and tomato paste, stirring to combine. Cook for 1 to 2 minutes to develop flavor.
- Add Sauce and Pasta: Stir the prepared sauce mixture into the pot, then add tomato sauce. Bring to a boil, then add Anellini pasta. Maintain a boil and cook uncovered according to the pasta package instructions (around 13 minutes), stirring gently with a silicone spatula along the bottom to prevent sticking.
- Combine Meatballs and Cheese: Once pasta is tender, add the baked mini meatballs into the pot and stir gently to combine. Sprinkle in the freshly shredded Parmesan cheese and stir until well incorporated. Remove from heat.
- Serve: Dish out the homemade Spaghettios and enjoy with garlic bread or olive oil bread dip for a complete meal experience.
Notes
- Use tomato paste from a tube (like Mutti Tomato Paste) for easy measuring and customizing amounts.
- Freshly grate Parmesan cheese from a wedge for best flavor; it also helps thicken the sauce slightly.
- If you can’t find Anellini pasta, small pasta types like Ditalini will work similarly; aim for pasta with a cooking time near 13 minutes.
- For time-saving, use frozen mini meatballs baked according to package instructions and add them to the sauce at the end.
- Store leftovers in an airtight container refrigerated up to 3 days or freeze for up to 3 months. This dish reheats very well.
- Serve with Garlic Bread With Cheese or Olive Oil Bread Dip for a delicious accompaniment.
- Try other simple one-pot pasta recipes like ONE POT Cherry Tomato Pasta for variety.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 80 mg
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