Can I make the mini meatballs ahead of time?

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.

Can I use different pasta if I don’t have anellini?

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.

How do I keep the meatballs from falling apart?

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.

Can I make this recipe vegetarian?

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.

Homemade Spaghettios with Mini Meatballs

Name: Delicious Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: American
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 dried oregano; ¾ teaspoon dried basil; ¾ teaspoon dried parsley; 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; 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

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

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 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

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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