Homemade Spaghettios One Pot

Homemade Spaghettios take everything you loved about the childhood classic and make it so much better with tender mini meatballs and a perfectly creamy tomato sauce The best part You only need one pot and a handful of pantry ingredients to pull it all together in under an hour Kids adore these so do the grownups whether you are after some nostalgia or just a hearty weeknight meal

I first whipped these up after realizing the canned version left out all the flavor Homemade wins every time and these bring my family running to the dinner table

Ingredients

• Beef broth: adds richness and depth to the sauce look for low sodium for better control
• Half and half: brings creaminess balancing out acidic tomato notes use fresh for best flavor
• Worcestershire sauce and yellow mustard: create a savory tang do not skip these they round out the flavors
• Chicken bouillon: boost umami use high quality cubes or base
• Dried oregano basil parsley: these Italian herbs give the sauce personality opt for fresh dried spices for bolder notes
• Ground beef: forms the base of juicy mini meatballs pick eightyfive percent lean for best texture and flavor
• Ritz crackers or breadcrumbs: help keep meatballs moist go with Ritz for extra buttery notes
• Egg: acts as binder for tender meatballs use room temperature eggs if you can
• Parmesan cheese: brings savory richness always grate from a wedge for freshest taste
• Fresh garlic: perks up both meatballs and sauce choose firm tight cloves
• Butter: makes the sauce velvety and balances acidity choose unsalted for flexibility
• Tomato paste and tomato sauce: create a thick flavorful base Mutti brand or tube tomato paste works best here for precise measuring
• Anellini pasta: gives those iconic Os check Italian grocers or swap for Ditalini

Step-by-Step Instructions

Make the Sauce Base:

In a large measuring cup whisk beef broth half and half Worcestershire sauce yellow mustard bouillon and dried herbs together until fully blended This lets all the flavors come together evenly

Form the Mini Meatballs:

In a big bowl mix together ground beef crushed Ritz crackers half and half whisked egg Parmesan garlic Italian seasoning salt and onion powder Work the mixture gently with your hands just until even If overmixed the meatballs will be tough

Shape and Bake the Meatballs:

Roll into three quarter inch balls any bigger and they will not cook through Place on a lightly greased light baking sheet spaced out Bake at four hundred degrees for ten minutes then broil for one minute until tops are browned This quick oven broil adds a yummy crust

Start the Sauce:

While meatballs bake set a large soup pot over mediumlow heat Melt butter then add minced garlic and tomato paste Stir and cook one to two minutes until deep red and fragrant This step builds a rich savory foundation

Cook the Pasta in Sauce:

Pour your prepared sauce mixture into the pot then stir in tomato sauce Bring to a boil Add Anellini pasta and return to a boil Cook uncovered stirring often with a silicone spatula to prevent sticking Simmer the pasta until just tender check by taste about thirteen minutes

Finish and Serve:

Stir in baked mini meatballs Sprinkle fresh Parmesan over top and stir again Remove from heat and ladle into bowls Serve with garlic bread or olive oil bread dip

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One thing I love is that homemade Parmesan cheese added at the end not only flavors the sauce but helps everything thicken up My youngest always steals the first meatball right from the pot and I have to work fast to get dinner on the table before they all disappear

Storage Tips

Let leftovers cool then pack tightly in an airtight container in the refrigerator They will keep for up to three days For freezing transfer cooled portions into ziptop bags and freeze flat They reheat beautifully either on the stovetop with a splash of broth or gently in the microwave Stir so the sauce is creamy again

Ingredient Substitutions

If you cannot find Anellini feel free to use Ditalini or small elbows For dairy free options swap half and half with unsweetened oat milk Use ground turkey or chicken for lighter meatballs and crackers or gluten free breadcrumbs as needed

Serving Suggestions

Top each bowl with extra grated Parmesan and chopped fresh herbs Serve with warm crispy garlic bread for dunking or pair with a simple green salad for balance Leftovers even make a great quick lunch the next day

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Cultural Notes

Spaghettios were created in the mid twentieth century as a way to make pasta fun for kids The O shape was an instant hit Recreating it at home means you control the flavors and add real wholesome ingredients not just nostalgia

Recipe FAQs

→ What pasta shape is best for Spaghettios?

Anellini is traditional for Spaghettios, but Ditalini or other small pasta shapes work well too. Choose a pasta that cooks evenly and holds sauce.

→ Can I use store-bought meatballs?

Yes, frozen mini meatballs can be baked according to the package and added at the end, saving time without compromising flavor.

→ How can I thicken the tomato sauce?

Freshly grated Parmesan adds both flavor and thickness. Simmering the sauce uncovered a bit longer will also help achieve the right consistency.

→ Is it possible to make this dairy-free?

Use a non-dairy milk alternative and omit the Parmesan. The sauce will be less creamy but still flavorful with herbs and spices.

→ How should I store leftovers?

Cool completely, then refrigerate in an airtight container for up to 3 days or freeze for up to 3 months. Reheat gently on the stove or in the microwave.