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Homemade Spaghettios with mini meatballs in a white bowl.
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Homemade Spaghettios (One Pot!)

These Homemade Spaghettios have the BEST mini meatballs and Anellini pasta tossed in a flavorful tomato sauce. Kids and adults love this one pot recipe!
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Main Course, Pasta
Cuisine: American, Italian
Servings: 6 people
Calories: 361kcal
Author: Stephanie

Ingredients

Sauce

  • 2 ¾ cups beef broth
  • ½ cup half and half
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon yellow mustard
  • ½ chicken bouillon cube
  • ¾ teaspoon EACH: dried oregano, basil, parsley

Mini Meatballs

  • ¾ lb. ground beef
  • ⅓ cup crushed Ritz crackers can sub Italian or Panko breadcrumbs
  • 3 tablespoons half and half can sub milk
  • 1 egg whisked
  • 2 tablespoons Parmesan cheese grated
  • 2 cloves garlic minced
  • ¾ teaspoon EACH: Italian seasoning, salt, onion powder

Pasta, etc.

  • 1 tablespoon butter
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste see notes
  • 8 oz. tomato sauce
  • ½ cup Parmesan cheese freshly shredded
  • ½ lb. Anellini pasta see notes
US Customary - Metric

Instructions

  • Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
  • Add the meatball ingredients to a large bowl and mix gently until just combined, don’t overwork the meat or the meatballs will be tough.
  • Preheat oven to 400° F.
  • Roll the meat mixture into ¾-inch meatballs (no larger), and transfer to a large, light-colored, lightly greased baking sheet. Bake for 10 minutes. Optional: Broil at 475° F for up to 1 minute to brown the tops. Set aside.
  • While the meatballs bake, melt the butter in a soup pot over medium-low heat. Add the garlic and tomato paste and stir to combine. Cook for 1-2 minutes.
  • Stir in the combined sauce mixture (from step 1). Add the tomato sauce and bring it to a boil. Add the pasta and bring it back to a boil. Cook uncovered according to package instructions. **Slide a silicone spatula along the bottom of the pot throughout cooking to lift any pasta that may be settling.
  • Taste-test the pasta for doneness before proceeding.
  • Add the meatballs and stir to combine. Sprinkle in the Parmesan cheese and stir to combine. Remove from heat and serve with garlic bread or olive oil bread dip.

Notes

Pro Tips:
  • Tomato Paste: I use Mutti Tomato Paste tubes, they’re handy for measuring smaller/customized amounts.
  • Parmesan: Grate the cheese from a wedge if possible. I use Belgioioso Parmesan cheese. The cheese can be skipped but I prefer the flavor with it. It also thickens the sauce a little more.
  • Pasta: I use Anellini pasta for this recipe. Other small pastas like Ditalini work as well. Anellini takes 13 minutes to cook through, so aim for something around that timeframe.
  • Short on Time? Try this with frozen mini meatballs and bake them according to package instructions, then toss into the sauce at the end!
  • Serve these Homemade Spaghettios with my Garlic Bread With Cheese or with my Olive Oil Bread Dip!
  • Be sure to try my ONE POT Cherry Tomato Pasta recipe next!
Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This freezes/reheats very well. 
Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.

Nutrition

Calories: 361kcal | Carbohydrates: 36g | Protein: 24g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 86mg | Sodium: 1322mg | Potassium: 523mg | Fiber: 2g | Sugar: 5g | Vitamin A: 534IU | Vitamin C: 5mg | Calcium: 159mg | Iron: 3mg