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Making your own Spaghettios with mini meatballs gives you a way tastier version of the childhood favorite. Everything cooks up creamy and saucy in just one pot. You only need a few basic ingredients from your cupboards and you’ll be eating in less than an hour. Little ones go crazy for this dish, but honestly, adults love it too. Whether you want a throwback comfort meal or just need to throw together dinner fast, this one hits the spot.
I started making these when I got tired of the canned stuff missing all the punch. From then on, this homemade version had everyone running to snag seconds at the table.
Delicious Ingredients
- Anellini pasta: delivers those beloved O shapes that make every bite fun. Italian groceries usually have them, or swap in ditalini
- Tomato paste and tomato sauce: give a thick, rich base. For easy scooping, go for a tube of tomato paste like Mutti
- Butter: smooths the sauce and keeps it from tasting sharp. Grab unsalted to keep flavors in check
- Fresh garlic: freshens up both your meatballs and the pot of sauce. Firm, tight cloves are best
- Parmesan cheese: savory and bold, especially when grated straight from a chunk
- Egg: keeps your meatballs just sticky enough—room temp is easier to mix
- Ritz crackers or breadcrumbs: keep the meatballs juicy, but Ritz give a buttery kick
- Ground beef: makes those tender minis. Try for eighty-five percent lean for the best bite
- Dried oregano basil parsley: liven up the sauce with those classic Italian vibes. Choose fresh dried herbs for bigger flavor
- Chicken bouillon: brings that craveworthy savory boost—quality cubes or paste make a difference
- Worcestershire sauce and yellow mustard: don't sleep on these; the tang ties every flavor together
- Half and half: makes everything silky and balances the tomatoes’ sharpness. Fresher makes it taste brighter
- Beef broth: makes your sauce extra hearty. Grab low-sodium so you can salt to taste
Easy Step-by-Step Directions
- Finish and Serve:
- Add your baked little meatballs back into the pot. Sprinkle in more fresh Parmesan and stir it all up. Pull it off the stove and scoop right into bowls. Garlic bread or olive oil dipper? Both are awesome sides!
- Cook the Pasta in Sauce:
- Bump the heat and pour in the sauce mixture, then stir in the tomato sauce. Once bubbling hot, drop in your pasta. Let it boil, uncovered, and give it some good stirs with something flexible so nothing burns. Test the pasta after about thirteen minutes to see if it’s just right
- Start the Sauce:
- While the oven's busy, melt a bit of butter in a big soup pot, medium-low heat. Toss in the chopped garlic and tomato paste. Stir it around for a minute or two until it smells amazing and looks deep red
- Shape and Bake the Meatballs:
- Roll up balls about three-quarters of an inch wide—any bigger and they’ll take forever to cook. Set them spaced out on a greased sheet pan. Bake for ten minutes at four hundred degrees, then quickly broil for a minute so they get a golden crust
- Form the Mini Meatballs:
- Grab a big mixing bowl and gently combine ground beef, Ritz crumbs, half and half, a beaten egg, Parmesan, garlic, Italian herbs, a bit of salt, and some onion powder. Mix until it just comes together—don’t overdo it or the meatballs get tough
- Make the Sauce Base:
- Whisk together your beef broth, half and half, Worcestershire, mustard, bouillon, and dried herbs in a large measuring cup. Blending them now helps every flavor carry through the sauce
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What makes this dish special for me is throwing some fresh-grated Parmesan on top at the end—it makes everything taste better and helps thicken the sauce. My youngest always manages to snatch the very first meatball, so I have to be quick serving before the rest vanish!
How to Store Leftovers
Chill what’s left, then pack it tight in a container for the fridge—stays tasty for up to three days. To freeze, cool it first and pour into zip bags, flattened out. To warm up, just toss in a pan on the stove with a splash of broth or heat gently in the microwave. Stir it back together so it stays creamy
Swaps and Mix-Ins
If you can’t hunt down anellini, use small elbows or ditalini instead. Need it dairy free? Unsweetened oat milk works great instead of half and half. Choose ground chicken or turkey for a lighter meatball. To make it gluten free, swap in GF breadcrumbs or crackers
Serving Ideas
Finish each bowl with extra Parm and some bright chopped herbs. Dunk some crunchy garlic bread on the side or go for a quick salad to balance it out. Any extras reheat easily for a quick next-day lunch
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Fun Background
Did you know Spaghettios showed up in the 1900s to make pasta fun for kids? That famous O shape made it super popular. Making it from scratch now means you’re skipping the canned stuff and loading up on real, good ingredients—with a bonus side of nostalgia
Frequently Asked Questions
- → Can I try another pasta besides Anellini?
You sure can! Ditalini and other small shapes hold up just fine. Pick one that cooks the same way and grabs onto that sauce.
- → Could I toss in frozen meatballs instead?
Absolutely! Bake them first if needed, then mix them in near the end. Fast and just as tasty.
- → What’s a quick way to make the sauce thicker?
Some Parmesan will help thicken it and add taste. Or just let it cook a bit more uncovered—works like a charm.
- → How do I make this without milk or cheese?
Try using a plant-based milk and skip the cheese. You’ll lose a little creaminess, but herbs and spices still pack it with flavor.
- → What’s the best way to keep leftovers?
Let it cool, then stash in a sealed container in your fridge for three days tops. You can also freeze up to three months. Warm it back up on the stove or with a microwave.