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Homemade Spaghettios with Meatballs (One Pot!) Recipe

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3.8 from 15 reviews

Delicious and comforting Homemade Spaghettios made in one pot! Featuring tender baked meatballs simmered in a flavorful tomato sauce with Anellini pasta, this recipe is perfect for a quick and satisfying family meal with minimal cleanup.

Ingredients

Sauce 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

Meatball Ingredients:

  • ¾ lb. ground beef
  • ⅓ 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)
  • ¾ teaspoon Italian seasoning
  • ¾ teaspoon salt
  • ¾ teaspoon onion powder

Cooking Ingredients:

  • 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. Combine Sauce Ingredients: In a large measuring cup with a spout, mix together the beef broth, half and half, Worcestershire sauce, yellow mustard, chicken bouillon cube, dried oregano, basil, and parsley. Set this sauce mixture aside while you prepare the other components.
  2. Mix Meatball Ingredients: In a large bowl, gently combine the ground beef, crushed crackers, half and half, whisked egg, grated Parmesan, minced garlic, Italian seasoning, salt, and onion powder. Mix just until combined to ensure tender meatballs and avoid overworking the meat.
  3. Preheat Oven: Set your oven to 400°F (205°C) to prepare for baking the meatballs.
  4. Form and Bake Meatballs: Roll the meat mixture into ¾-inch meatballs and place them on a lightly greased, light-colored baking sheet to ensure even baking. Bake for 10 minutes until cooked through. For a browned top, optionally broil at 475°F for up to 1 minute. Remove from oven and set aside.
  5. Prepare Sauce Base: In a soup pot, melt butter over medium-low heat. Add minced garlic and tomato paste, stirring to combine. Cook for 1-2 minutes until fragrant to deepen the flavor.
  6. Add Sauce Mixture and Tomato Sauce: Pour in the combined sauce mixture from step 1 along with the tomato sauce. Bring this mixture to a boil over medium heat to incorporate all flavors.
  7. Cook Pasta: Add the Anellini pasta to the boiling sauce. Return to a boil and cook uncovered according to the pasta package instructions. Frequently slide a silicone spatula along the bottom of the pot to prevent the pasta from sticking and settling.
  8. Check Pasta Doneness: Taste the pasta to ensure it is cooked al dente but tender. Adjust cooking time if needed.
  9. Combine Meatballs and Cheese: Gently add the baked meatballs to the pot and stir to combine evenly with the pasta and sauce. Sprinkle in the shredded Parmesan cheese and stir to melt and incorporate.
  10. Serve: Remove the pot from heat and serve your homemade Spaghettios hot, ideally accompanied by garlic bread or olive oil bread dip for a perfect meal.

Notes

  • If Anellini pasta is unavailable, small pasta shapes like orzo or small elbow macaroni can be substituted.
  • Use tomato paste for richness; substitute with double the amount of tomato sauce if necessary but expect a thinner sauce.
  • Broiling the meatballs for a minute adds a nice browning but is optional.
  • To keep the pasta from sticking during cooking, frequent stirring is important.

Find it online: https://marthatasty.com/homemade-spaghettios-with-meatballs-one-pot-recipe/