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
Scale
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.
