If you have ever wished you could recreate that nostalgic, comforting canned favorite at home with fresh ingredients and zero fuss, then this Homemade Spaghettios (One Pot!) Recipe is calling your name. It’s a heartwarming twist on a childhood classic that comes together entirely in one pot, combining tender meatballs, perfectly cooked pasta, and a rich, savory tomato sauce that tastes far beyond what you expect from a simple meal. This recipe brings all the cozy vibes to your kitchen with the fresh flavors of garlic, herbs, and Parmesan, without any complicated steps or endless dishes. Whether you’re feeding hungry kids or craving a quick satisfying dinner, these homemade Spaghettios will instantly become a family favorite.
Ingredients You’ll Need
The magic behind this dish comes from straightforward, pantry-friendly ingredients that each add their own special touch to the final flavor and texture. You don’t need anything fancy, just fresh basics and a few flavorful boosts to make your homemade Spaghettios truly shine.
- Beef broth (2 ¾ cups): Provides a deep, savory base, adding richness without heaviness.
- Half and half (½ cup + 3 tablespoons): Adds creamy smoothness to the sauce and meatball mixture, keeping everything tender.
- Worcestershire sauce (2 teaspoons): A subtle umami punch that lifts the tomato sauce beautifully.
- Yellow mustard (1 teaspoon): Adds a little tang and complexity to balance the sweetness of the tomato.
- Chicken bouillon cube (½): Boosts the broth’s flavor to help the pasta and meatballs marry perfectly.
- Dried oregano, basil, parsley (¾ teaspoon each): Classic Italian herbs that infuse the sauce with aromatic notes.
- Ground beef (¾ lb.): The star protein, forming tender, juicy meatballs with a perfect texture.
- Crushed Ritz crackers (â…“ cup): Keeps meatballs light and gives just enough binding without heaviness; Panko or Italian breadcrumbs are great subs.
- Egg (1): Helps hold the meatballs together without drying them out.
- Parmesan cheese (2 tablespoons grated + ½ cup shredded): Adds savory depth inside the meatballs and finishes the sauce with richness.
- Garlic cloves (5 total, minced): Their warm, pungent flavor enhances both the meatballs and tomato sauce beautifully.
- Italian seasoning (¾ teaspoon), salt, onion powder (¾ teaspoon each): Simple seasoning that brings balanced flavor throughout.
- Butter (1 tablespoon): Creates a silky base for the tomato paste and garlic, rounding out the sauce.
- Tomato paste (2 tablespoons): Concentrates tomato flavor with a bit of sweetness and depth.
- Tomato sauce (8 oz.): The main body of the sauce, bringing silky texture and classic comfort tomato flavors.
- Anellini pasta (½ lb.): Tiny ring-shaped pasta perfect for that classic Spaghettios feel; small shells or ditalini can substitute.
How to Make Homemade Spaghettios (One Pot!) Recipe
Step 1: Get Your Sauce Base Ready
Start by combining the beef broth, half and half, Worcestershire sauce, yellow mustard, chicken bouillon, and dried herbs in a large measuring cup with a spout. Set this sauce mixture aside for now so all those flavors meld together while you prepare the rest.
Step 2: Mix the Meatball Ingredients
In a large bowl, gently combine your ground beef, crushed Ritz crackers, three tablespoons of half and half, whisked egg, grated Parmesan, minced garlic, Italian seasoning, salt, and onion powder. Be careful to mix just until combined to avoid dense, tough meatballs. This delicate balance ensures they stay perfectly tender.
Step 3: Preheat and Prep to Bake
Set your oven to 400°F so it’s nice and hot when the meatballs go in. This helps them cook evenly and retain their juiciness.
Step 4: Form and Bake Meatballs
Roll your meat mixture into ¾-inch-sized meatballs — not too big, not too small — then place them on a lightly greased, light-colored baking sheet. Bake for 10 minutes. If you want that caramelized finish, a quick broil at 475°F for up to a minute will add just the right golden touch to the tops.
Step 5: Sauté Garlic and Tomato Paste
While the meatballs bake, melt the butter in a large soup pot over medium-low heat. Add three cloves of minced garlic and the tomato paste, stirring them together for 1-2 minutes until fragrant and silky. This step builds a deep, luscious tomato flavor base for your sauce.
Step 6: Combine Sauce, Tomato Sauce, and Pasta
Pour the prepared sauce mixture into the pot, stirring well. Add the tomato sauce as well, then bring everything to a boil. Stir in the Anellini pasta and return to a boil. Cook uncovered, making sure to stir regularly — sliding a silicone spatula along the bottom helps keep the pasta from sticking and cooks evenly.
Step 7: Check Pasta for Doneness
Once the cook time is up, taste the pasta to ensure it is al dente — tender but still with a little bite. This is where the magic texture shines.
Step 8: Add Meatballs and Finish
Gently stir the baked meatballs into the pot with the pasta and sauce. Sprinkle in the remaining shredded Parmesan cheese and mix well. Now your homemade Spaghettios are ready to plate and enjoy!
How to Serve Homemade Spaghettios (One Pot!) Recipe
Garnishes
To really elevate your bowl, try sprinkling fresh chopped parsley or basil on top. A drizzle of good olive oil or a few red pepper flakes can add a nice kick, while extra Parmesan cheese on the side invites guests to customize each bite.
Side Dishes
This dish pairs perfectly with simple garlic bread for dunking or a crisp, fresh salad to cut through the richness. Olive oil bread dip makes a lovely companion, as the bread soaks up every bit of that luscious sauce.
Creative Ways to Present
For a fun twist, serve the Spaghettios in individual mini casserole dishes or ramekins for an intimate meal with personal servings. Or, try topping with mozzarella and broiling briefly for a melty, golden finish that feels like comfort food at its best.
Make Ahead and Storage
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors meld even more after resting, making it just as delicious the next day.
Freezing
This dish freezes very well. Transfer the cooled Spaghettios with meatballs into a freezer-safe container, leaving some headspace for expansion. Freeze up to 2 months for best flavor retention.
Reheating
Reheat gently on the stove over low heat, stirring occasionally to keep the pasta from sticking and ensure the sauce heats evenly. Adding a splash of broth or milk can help refresh the sauce’s creaminess during reheating.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken work well, though they’re leaner, so consider adding a little olive oil or an extra egg to keep the meatballs moist and tender.
What can I substitute for Anellini pasta?
If you can’t find Anellini, small pasta shapes like ditalini or small shells make excellent alternatives, capturing the sauce perfectly.
Is it possible to make this recipe vegetarian?
Definitely. Swap the ground beef meatballs for plant-based meatballs or hearty mushrooms, and use vegetable broth instead of beef broth while keeping all the other seasonings the same.
Can I make the meatballs ahead of time?
Yes. You can prepare and bake the meatballs a day ahead and refrigerate them until you’re ready to finish the dish. This makes the final assembly quick and easy.
Why do you recommend a light-colored baking sheet for meatballs?
A light-colored baking sheet allows you to monitor browning more accurately and helps prevent overcooking or burning the bottoms of the meatballs during baking.
Final Thoughts
There’s something incredibly satisfying about making a beloved childhood meal from scratch, and this Homemade Spaghettios (One Pot!) Recipe does just that without complicating your day. Its simplicity, flavor, and one-pot magic will win you over time and time again. Give this recipe a try soon and enjoy the smiles it brings around your table!
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Homemade Spaghettios (One Pot!) Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Homemade Spaghettios recipe is a comforting one-pot meal featuring tender baked meatballs simmered in a flavorful tomato sauce with delicate Anellini pasta. Ready in just 40 minutes, it combines savory beef broth, aromatic herbs, and a creamy touch for a nostalgic yet elevated twist on a classic childhood favorite.
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
- â…“ cup crushed Ritz crackers (can substitute Italian or Panko breadcrumbs)
- 3 tablespoons half and half (can substitute milk)
- 1 egg, whisked
- 2 tablespoons grated Parmesan cheese
- 2 cloves garlic, minced
- ¾ teaspoon Italian seasoning
- ¾ teaspoon salt
- ¾ teaspoon onion powder
Tomato Sauce and Pasta
- 1 tablespoon butter
- 3 cloves garlic, minced
- 2 tablespoons tomato paste (see notes)
- 8 oz. tomato sauce
- ½ cup freshly shredded Parmesan cheese
- ½ lb. Anellini pasta
Instructions
- Prepare Sauce Mixture: Combine the beef broth, half and half, Worcestershire sauce, yellow mustard, chicken bouillon cube, oregano, basil, and parsley in a large measuring cup with a spout. Set aside. Measure out all remaining ingredients before starting to cook for an efficient workflow.
- Make Meatball Mixture: In a large bowl, add ground beef, crushed crackers, half and half, whisked egg, Parmesan cheese, minced garlic, Italian seasoning, salt, and onion powder. Mix gently just until combined—avoid overworking the mixture to keep meatballs tender.
- Preheat Oven: Set your oven to 400° F to prepare for baking the meatballs.
- Shape and Bake Meatballs: Roll the meat mixture into ¾-inch diameter meatballs and place them on a lightly greased baking sheet. Bake for 10 minutes. Optionally, broil at 475° F for up to 1 minute to brown the tops. Remove and set aside.
- Prepare Tomato Sauce Base: In a soup pot over medium-low heat, melt the butter. Add the minced garlic and tomato paste, stirring to combine. Cook for 1-2 minutes to develop flavors.
- Combine Sauce and Pasta: Stir the sauce mixture from step 1 into the pot along with the tomato sauce. Bring to a boil, then add Anellini pasta. Return to a boil and cook uncovered according to package instructions. Use a silicone spatula to gently lift pasta from the bottom to prevent sticking.
- Check Pasta Doneness: Taste test the pasta to ensure it’s cooked to al dente before moving to the next step.
- Finish the Dish: Add the baked meatballs to the pot and gently stir to combine. Sprinkle in the freshly shredded Parmesan cheese and stir once more. Remove from heat and serve hot, alongside garlic or olive oil bread for dipping.
Notes
- Using crushed Ritz crackers adds moisture and tenderness to meatballs, but Italian or Panko breadcrumbs can also be used.
- Tomato paste intensifies the tomato flavor—ensure it’s cooked briefly with butter and garlic to reduce raw taste.
- Anellini pasta is small and perfect for this dish, but small pasta shapes like ditalini or orzo are suitable substitutes.
- Broiling the meatballs is optional but adds a nice browned finish.
