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Homemade Spaghettios bring a warm nostalgic comfort in every bite while reinventing a childhood favorite in your own kitchen. With tender mini meatballs and perfectly shaped Anellini pasta all simmering in a creamy tomato sauce you get a meal that lands squarely in the happy zone for adults and kids alike. Using just one pot means cleanup is super simple and the flavors are truly richer than any canned version.
The mini meatballs are juicy with a hint of Parmesan and garlic that keeps everyone coming back for seconds. I first tried making these on a rainy Sunday and the smiles around the table were all the encouragement I needed to make it a regular family favorite.
Ingredients
- Beef broth: adds rich savory depth and a silky texture to the sauce choose low sodium for more control over seasoning
- Half and half: gives the sauce creamy body for that satisfying finish fresh is best for maximum flavor
- Worcestershire sauce: brings umami and complexity try to use a classic brand for best results
- Yellow mustard: brightens the sauce and gives a gentle tang look for a quality yellow mustard without added sweeteners
- Chicken bouillon cube: boosts the overall flavor and adds chickeny goodness use a good brand with clean ingredients
- Dried oregano, basil, and parsley: create a classic Italian herb profile go for freshly opened dried herbs to avoid fading flavors
- Ground beef: forms the mini meatballs choose 80 20 lean for juicy tender bites
- Crushed Ritz crackers or breadcrumbs: bind the meatballs and keep them light and flavorful opt for fresh or handmade if possible
- Egg: helps the meatballs hold together look for free range if you can
- Parmesan cheese: adds nutty salty intensity and richness grate from a wedge for best flavor
- Garlic: gives depth and warmth use freshly minced garlic for the best aroma
- Italian seasoning, salt, and onion powder: season the meatballs for layers of flavor
- Butter: adds silkiness to the sauce go for real unsalted butter
- Tomato paste: gives deep tomato flavor use brand packaged in a tube for easy measuring
- Tomato sauce: forms the base of the dish use one with minimal ingredients for clean tomato flavor
- Anellini pasta: makes this dish authentic and fun for kids substitute ditalini or small elbows if needed make sure the pasta is fresh and unbroken for even cooking
Step-by-Step Instructions
- Measure and Combine:
- Pour beef broth half and half Worcestershire sauce yellow mustard chicken bouillon cube and dried herbs into a large measuring cup with a spout. Mix well and set aside. Measure out remaining ingredients before you start because the process moves quickly.
- Mix the Meatballs:
- In a large bowl add the ground beef crushed crackers or breadcrumbs half and half whisked egg Parmesan cheese minced garlic Italian seasoning salt and onion powder. Gently mix with your hands until just combined. Overmixing will make the meatballs tough so combine until you see the ingredients just coming together.
- Shape and Bake the Meatballs:
- Preheat your oven to 400 degrees Fahrenheit. Roll the meat mixture into 34 inch meatballs keeping them small so they cook quickly and evenly. Place on a lightly greased light colored baking sheet in a single layer. Bake for 10 minutes which keeps them juicy and tender. To create a golden top you can broil for just one minute on high but keep an eye out to prevent burning.
- Sauté the Aromatics:
- In a large soup pot melt butter over medium low heat. Add minced garlic and tomato paste and stir to awaken their flavors and build your sauce base. Cook for 1 to 2 minutes while stirring gently so neither burns but both become aromatic and slightly caramelized.
- Build the Sauce and Cook the Pasta:
- Pour in the sauce mixture you made earlier. Add tomato sauce to reinforce that vibrant tomato taste. Stir everything together and bring to a boil. Add the Anellini pasta stir it in and return to a steady boil. Cook uncovered according to pasta package instructions stirring often with a silicone spatula along the bottom to prevent sticking. Pasta should be just tender but not mushy.
- Taste Test for Doneness:
- Before moving on check the pasta a minute or two early so you do not overcook. Better to have a slight bite than mushy pasta.
- Finish and Serve:
- Add the baked meatballs into the pot and gently combine. Sprinkle in Parmesan cheese and stir to distribute throughout the sauce. Remove the pot from heat. Serve hot and scoop with plenty of sauce. I love to enjoy it with garlic bread or a rustic olive oil dip.
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My favorite part is definitely the mini meatballs. I remember making double batches and letting my daughter help roll the meatball mix with her little hands she always claimed the ones that were just a bit odd shaped. It is a simple ritual that keeps her coming back to the kitchen wanting to cook and taste along the way.
Storage Tips
Cool leftovers thoroughly before transferring to airtight containers. Homemade Spaghettios will stay fresh in the fridge for up to three days and can be frozen for up to three months. To reheat add a splash of beef broth or water when warming gently on the stove or in the microwave to bring back the creamy texture. I like to divide into individual portions for easy last minute lunches or dinners.
Ingredient Substitutions
Ditalini or small elbows work well in place of Anellini if you cannot find them locally. For a lighter dish try ground turkey for the meatballs. Panko or homemade breadcrumbs can sub for Ritz crackers with a similar texture. If you need a dairy free version you can use plain oat milk for the sauce and skip the Parmesan though the flavor will be less rich.
Serving Suggestions
These Spaghettios pair perfectly with warm cheesy garlic bread or a crisp green salad tossed with lemon dressing. For little ones try serving in colorful bowls with extra Parmesan over the top. My family likes to dip bread in the leftover sauce at the bottom of the bowl for extra comfort.
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Cultural and Historical Context
Spaghettios hit supermarket shelves in the 1960s and quickly became iconic comfort food for countless American families. This homemade version nods to those classic flavors while giving you complete control over quality ingredients and customization. Cooking it from scratch creates cozy memories and you can adjust levels of herbs or spice to your own traditions.
Frequently Asked Questions
- → Can I use a different pasta instead of Anellini?
Yes, other small pasta shapes like Ditalini or small elbows work well if Anellini is unavailable.
- → How do I keep the meatballs tender?
Mix the meatball ingredients gently and avoid overworking the mixture to ensure soft, juicy meatballs.
- → Can I make this ahead or freeze it?
This dish stores well in an airtight container and can be refrigerated for up to 3 days or frozen for up to 3 months.
- → Is it possible to use store-bought meatballs?
Absolutely! Try using frozen mini meatballs and heat them according to package instructions before adding them in.
- → What can I serve alongside?
This pasta is delicious with garlic bread, a green salad, or a simple olive oil bread dip.
- → Can I skip the Parmesan cheese?
The cheese adds richness and helps thicken the sauce, but you can omit it if desired or use a dairy-free alternative.