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Whip up a batch of Spaghettios at home and you'll be grinning with every spoonful because this throwback favorite gets a cozy upgrade. Think cute little meatballs, fun loop pasta, and a velvety tomato sauce—all coming together in one pan. Really, the homemade flavor totally knocks out anything you’d find in a can. Even better, cleanup’s a breeze.
The real stars here? The meatballs. They’re savory, cheesy, and pop with garlicky goodness—good luck not going back for thirds. I whipped up a batch one lazy weekend and now the whole family begs for more.
Tasty Ingredients
- Anellini pasta: the round little noodles bring a playful vibe, but swap for ditalini or mini elbows when you can't find them—fresh pasta's perfect!
- Tomato sauce: this is your base, so grab one with just tomatoes and salt for that bright flavor
- Tomato paste: boosts the tangy taste, tube packaging makes measuring super simple
- Butter: makes the whole thing smooth and rich, go for unsalted if you've got it
- Italian seasoning, salt, and onion powder: season every meatball with a layer of herby flavor
- Garlic: fresh and chopped, it lifts the flavor up a notch
- Parmesan cheese: brings saltiness and a nutty punch, freshly grated is the way to go
- Egg: keeps those meatballs from falling apart, cage-free if you want to level up
- Ritz crackers or breadcrumbs: make your meatballs tender and airy, homemade or panko both work
- Ground beef: main event for the meatballs, 80/20 blend keeps them juicy
- Dried oregano, basil, parsley: all about bringing that Italian flavor; open a fresh jar whenever possible
- Chicken bouillon cube: gives the sauce a savory lift—choose quality brands if you can
- Yellow mustard: gives a gentle tang and brightens the sauce, avoid anything too sweet
- Worcestershire sauce: layers in that umami kick, good classics work best
- Half and half: makes the sauce creamy and luscious, stick to fresh for taste
- Beef broth: gives the sauce backbone and a silky mouthfeel, low sodium let's you season it your way
Simple Instructions
- Wrap It Up:
- When you’re done, toss those baked meatballs into your sauce, stir in Parmesan, and take the pot off the burner. Spoon into bowls while piping hot—extra good with a chunk of garlicky bread on the side.
- Try It Early:
- Test the anellini a minute before the timer dings so you don’t end up with mush. A little bite is perfect.
- Pasta and Sauce Time:
- Stir in your sauce mix, then slosh in tomato sauce for more of that zesty flavor. Bring it all to a strong bubble, add your pasta, and let it cook open as the directions say. Give it a good stir now and then so nothing sticks and the noodles turn out just right.
- Sizzle the Base:
- Heat some butter in your soup pot over medium. Mix in garlic and tomato paste; keep them moving till your kitchen smells amazing and you see a bit of color—don’t let it burn!
- Bake Meatballs:
- Crank your oven up to 400°F. Roll the meat out into small balls (about three-quarters of an inch is perfect). Spread them in a single layer on a slick baking tray. Bake for 10 minutes—they stay juicy that way. Want a golden top? Broil just 1 minute, but watch closely.
- Mix Meatball Goodies:
- Grab a bowl and toss in ground beef, egg (beat it up), crackers or crumbs, Parmesan, garlic, Italian spices, salt, onion powder, and a splash of half and half. Use your hands and blend it just until the mixture comes together—don’t overdo it or they’ll get tough.
- Get Everything Ready:
- Bust out a big liquid measuring cup with a spout—add the beef broth, Worcestershire, half and half, chicken bouillon, mustard, and those dried herbs. Give it a whisk so it’s smooth. Measure out the other items now since you’ll move fast once you start.
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Honestly, the tiny meatballs steal the show. My favorite memory is rolling a double batch with my kid—she’d claim all the ones that ended up funny-shaped. Now, she’s always first to volunteer when I cook these. It’s simple stuff that keeps her excited to help out and sneak tastes as we go.
Keeping It Fresh
Once leftovers are cooled down, pop them into airtight tubs. They’re good for three days in the fridge or a full three months in your freezer. To warm up, add a dash of beef broth or water and stir gently on the stove or in your microwave till nice and creamy again. Pre-portioning them makes grab-and-go meals super doable.
Swaps That Work
Anellini not in sight? Grab ditalini or tiny elbow noodles instead. Going lighter? Ground turkey is awesome for your meatballs. Plain oat milk makes things dairy-free (just skip the Parmesan for that version). No Ritz on hand? Any fresh breadcrumbs or crunchy panko will do the trick.
Chill Serving Ideas
Serve with gooey garlic bread or a chilled salad tossed in lemony dressing. Little ones love having theirs topped with a sprinkle of Parm and set in fun bowls. My bunch love sopping up leftover sauce with hunks of bread right from the bottom of their bowls.
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Background and Stories
Since the 1960s, Spaghettios have been the ultimate comfort meal for American families everywhere. Going homemade means you get to skip weird ingredients and put your own twist on it. Best part? You can crank up the herbs, throw in a little heat, or dial it back for picky eaters. Either way, it’s all about making your own memories at the dinner table.
Frequently Asked Questions
- → What if I can’t find Anellini pasta?
No problem! Small pasta shapes like Ditalini or tiny elbow macaroni are great substitutes.
- → How can I make my meatballs soft?
Avoid overmixing your meatball ingredients—this keeps them tender and juicy.
- → Can this dish be made ahead or frozen?
Sure! Keep it in a sealed container in the fridge for up to three days or freeze for three months.
- → Are frozen meatballs okay to use?
Yes, frozen mini meatballs are fine—heat them up first according to the package instructions, then toss them in.
- → What pairs well with this meal?
It goes great with green salad, garlic bread, or even an olive oil dip for bread.
- → Do I have to use Parmesan cheese?
Parmesan helps make the sauce creamy and rich, but you can skip it or use a non-dairy option if you prefer.