Homemade Spaghettios with Mini Meatballs
If you loved SpaghettiO's as a kid but want something homemade to serve your family, my version has perfectly al dente pasta with tender mini meatballs in a rich and creamy tomato sauce that you will love! It comes together in one pan for easy cleanup and you'll love it even more than the canned version.
Servings: 4 -6 servings
Ingredients
Meatballs
- 1 pound lean ground beef
- 1 large egg
- 1/4 cup plain breadcrumbs
- 1/4 cup finely chopped medium onion
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried garlic
- 1 teaspoon Italian seasoning
- 2 Tablespoons finely chopped fresh parsley
- 2 Tablespoons freshly grated parmesan cheese
Pasta
- 1 1/2 Tablespoons olive oil
- 1/2 lb. Anelli Siciliani pasta (aka spaghettios) (1/2 a box)
- 2 cups chicken broth
- 2 cups marinara sauce
- 1 cup half-and-half or heavy cream
- 1 cup freshly grated Parmesan cheese divided + extra for serving
- Kosher salt & freshly ground black pepper to taste
- Chopped fresh basil or parsley for garnish
Instructions
- Combine the ground beef, eggs, bread crumbs, onion, salt, pepper, garlic, oregano, and parsley in a large bowl. Mix by hand until just combined. Do not overmix.1 pound lean ground beef, 1 large egg, 1/4 cup plain breadcrumbs, 1/4 cup finely chopped medium onion, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon dried garlic, 1 teaspoon Italian seasoning, 2 Tablespoons finely chopped fresh parsley
- Shape into mini meatballs, each about the size of 1-2 teaspoons.
- Heat the oil in a large skillet over medium-high heat. Add the meatballs and cook, stirring occasionally, until browned on all sides. They do not need to be fully cooked, just seared on the outside at this point.1 1/2 Tablespoons olive oil
- Add the pasta and chicken broth, scrapping the bottom of the pan with a flat wooden spoon to lift any of the flavorful browned bits (called "fond"). Bring to a simmer, then reduce the heat to low, cover, and cook for 8-10 minutes or according to the pasta package instructions, stirring occasionally, until just al dente.1/2 lb. Anelli Siciliani pasta (aka spaghettios), 2 cups chicken broth
- Stir in the marinara sauce, half-and-half or heavy cream, and 1 cup of the parmesan cheese. Simmer uncovered for about 5 minutes until the sauce has thickened slightly and the meatballs are cooked through.2 cups marinara sauce, 1 cup half-and-half or heavy cream, 0.5 cup freshly grated Parmesan cheese
- Remove from the heat. Stir in the remaining parmesan cheese, then taste and adjust the salt and pepper as needed. Serve immediately with additional parmesan cheese and basil or parsley sprinkled on top.0.5 cup freshly grated Parmesan cheese, Kosher salt & freshly ground black pepper, Chopped fresh basil or parsley
Notes
- Storage: Let any leftovers cool to room temperature, then store in an airtight container in the fridge for up to 4 days. To reheat, you can microwave individual portions or reheat on the stovetop by adding a splash of water to thin out the sauce as needed.
- Freezing: You can also freeze leftovers in an airtight container for up to 2 months. Thaw before reheating.
- Simple tomato sauce instead of marinara: Combine a 28-ounce can of San Marzano whole peeled tomatoes, 5 tablespoons butter, 1 onion, peeled and cut in half, 4 cloves minced garlic, and salt in a large skillet. Simmer all for 45 minutes, discard onion when done, and puree sauce. Adjust salt to test.
- Serving Size: The nutritional info is based on using half-and-half instead of heavy cream and dividing this into 6 portions. I am not a nutritionist so for the most accurate information, please do your own calculations. You can make this dish even lighter by using ground chicken, ground turkey, or ground bison in place of the ground beef.
Nutrition
Calories: 461kcal | Carbohydrates: 41g | Protein: 31g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 106mg | Sodium: 1507mg | Potassium: 725mg | Fiber: 3g | Sugar: 6g | Vitamin A: 703IU | Vitamin C: 6mg | Calcium: 254mg | Iron: 4mg
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