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Original Post: https://www.evolvingtable.com/spaghettios-with-meatballs/

Bowl of homemade SpaghettiOs and meatballs in creamy tomato cheddar sauce
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Homemade SpaghettiOs and Meatballs Recipe

Homemade SpaghettiOs and Meatballs taste just like the cans you grew up on, but with no weird aftertaste. Dozens of juicy mini meatballs bake up in minutes and the pasta rings cook right in the tomato sauce. Reading the label on an actual can is how I found the one ingredient you MUST include to get them there.
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Dinner
Cuisine: American
Servings: 6 servings
Author: London Brazil

Equipment

Ingredients

For the Meatballs

  • 1 pound ground beef 85/15
  • ½ cup panko breadcrumbs
  • ¼ cup Parmesan cheese grated, plus more for serving
  • 1 large egg
  • 2 tablespoons half and half
  • 2 cloves garlic minced
  • 2 teaspoons Italian seasoning
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper

For the SpaghettiOs and Sauce

  • 2 tablespoons butter
  • 3 cloves garlic minced
  • 2½ tablespoons tomato paste
  • 15 ounces tomato sauce 1 can
  • 2½-3 cups chicken broth
  • 1 teaspoon Worcestershire sauce
  • 1½ teaspoons sugar
  • 1 teaspoon Italian seasoning
  • ¾ teaspoon salt
  • 8 ounces anellini pasta
  • ¼ cup half and half
  • 1 cup cheddar cheese shredded
  • fresh parsley finely chopped, optional

Instructions

  • Preheat the oven to 400°F and line a baking sheet with parchment paper.
  • Add all of the meatball ingredients to a large bowl and mix gently until just combined, being careful not to overwork the meat. Roll into ¾-inch meatballs and place on the prepared baking sheet.
    ½ cup panko breadcrumbs, ¼ cup Parmesan cheese, 1 large egg, 2 tablespoons half and half, 2 cloves garlic, 2 teaspoons Italian seasoning, ¾ teaspoon salt, ¼ teaspoon black pepper
    Ground beef, panko, Parmesan, egg, and Italian seasoning in a glass bowl for homemade SpaghettiOs and meatballs
  • Bake for 10 minutes, broiling for up to 1 minute at the end for browned tops.
    Baked mini meatballs browned on a parchment-lined sheet pan for homemade SpaghettiOs
  • While the meatballs bake, melt the butter in a large pot or Dutch oven over medium heat. Add the garlic and tomato paste and cook for 1-2 minutes, stirring constantly.
    2 tablespoons butter, 3 cloves garlic, 2½ tablespoons tomato paste
    Tomato paste and garlic cooking in butter in a white Dutch oven for creamy homemade SpaghettiOs
  • Stir in the tomato sauce, 2½ cups of the broth, Worcestershire sauce, sugar, Italian seasoning, and salt, and bring to a boil.
    15 ounces tomato sauce, 2½-3 cups chicken broth, 1 teaspoon Worcestershire sauce, 1½ teaspoons sugar, 1 teaspoon Italian seasoning, ¾ teaspoon salt
    Tomato sauce, broth, and Italian seasoning simmering in a Dutch oven for one pot homemade SpaghettiOs
  • Add the pasta and return to a boil, then reduce the heat to medium-low and keep a gentle simmer. Cook uncovered for 13-15 minutes, or until al dente. Stir every couple of minutes with a flat-ended silicone or wooden spatula along the bottom of the pot to make sure the pasta doesn't stick. If the sauce gets too thick before the pasta is done, stir in the remaining ½ cup of broth.
    8 ounces anellini pasta
    Anellini pasta cooked in thickened tomato sauce for from-scratch homemade SpaghettiOs
  • Reduce the heat to low and stir in the half and half, then add the cheddar and stir until melted and smooth.
    ¼ cup half and half, 1 cup cheddar cheese
    Shredded cheddar and half and half added to anellini pasta for cheesy homemade SpaghettiOs
  • Add the meatballs and stir gently until combined and heated through. Serve with additional Parmesan cheese and chopped parsley, if desired.
    fresh parsley
    Finished homemade SpaghettiOs and meatballs stirred creamy in a Dutch oven for a nostalgic weeknight dinner

Notes

Meatballs: Mix gently and stop as soon as the ingredients come together. Overworking the meat makes the meatballs tough. Keep them at ¾ inch so they cook through in the oven and stay bite-sized.
Meatball amount: This makes about 100 mini meatballs. If you want a more pasta-forward bowl, stir in about half and freeze the rest for another night.
Pasta: Anellini (little rings) give that authentic SpaghettiOs look. Ditalini or other small pasta also work, just match the cook time.
Prevent pasta breakage: Stir every 1-2 minutes, scraping the bottom of the pot, to prevent sticking and breaking of those delicate O shapes. Heat that is too high will also lead to more sticking and more breakage.
Cheddar: Shred it from a block and stir it in over low heat for the best cheesy melt. The cheddar is what gives this its nostalgic canned-SpaghettiOs flavor, but you can leave it out if you would like.
Sugar: The sugar mimics the slightly sweet flavor of the canned version. Adjust to taste or leave it out.
Make it your texture: The pasta keeps absorbing liquid as it sits, so it firms up over time. Loosen leftovers with a splash of broth or milk when reheating.
Meatball shortcut: Use frozen mini meatballs, baked according to package instructions, and stir them in at the end.
Storage: Store in an airtight container in the refrigerator for up to 3 days.
Freezing: Freezes and reheats well for up to 3 months. The pasta softens slightly once thawed.
Reheating: Reheat on the stovetop over low heat with a splash of broth or milk so the sauce loosens and the dairy does not separate.

Nutrition

Calories: 539kcal | Carbohydrates: 39g | Protein: 28g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 1459mg | Potassium: 582mg | Fiber: 3g | Sugar: 7g | Vitamin A: 864IU | Vitamin C: 7mg | Calcium: 263mg | Iron: 3mg
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