Homemade SpaghettiOs and Meatballs
Who doesn’t have fond memories of Spaghettios and Meatballs?!? If you think they’re yummy from a can, just wait til’ you try them homemade!
Servings: 6 servings
Calories: 494kcal
Ingredients
Meatballs
- ¾-1 pound ground beef
- ¼ cup panko crumbs
- 2 tablespoons grated parmesan cheese
- 1 garlic clove minced
- 2 tablespoons milk
- 1 large egg beaten
- 1 ½ teaspoons Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
Sauce
- 4 tablespoons butter divided
- 2 garlic cloves minced
- ½ cup finely diced yellow onion
- 2 tablespoons tomato paste
- 29 ounce can tomato sauce
- ½ tablespoon granulated sugar
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 10 ounces aneletti pasta
- ½ cup grated parmesan cheese
Instructions
- Preheat the oven to 350°F.
- For the meatballs, in a medium bowl, combine ground beef, panko bread crumbs, parmesan cheese, garlic, milk, egg, Italian seasoning, salt, and black pepper. Mix just until combined.
- Roll the meatball mixture into ½-inch balls and place in a single layer on an aluminum foil linked baking sheet pan. Bake at 350°F 15-20 minutes or until golden brown with an internal temperature of 165°F is reached.
- Bring a large pot of salted water to boil. Cook the pasta until al Dente. Reserve ½ cup of the pasta water, then drain the pasta.
- In a medium skillet on medium-high heat, melt two tablespoons of the butter. Once melted, add garlic and onion. Cook until translucent, about 3-4 minutes.
- Stir in the tomato paste, and cook 2 minutes.
- Add tomato puree, sugar, salt, pepper, remaining butter, the reserved pasta water, and parmesan cheese. Mix well and simmer on low 3-5 minutes. Add additional water to thin the sauce to your desired texture.
- Fold the cooked meatballs and drained pasta into the sauce. Ladle and garnish with parmesan cheese, if desired.
Video
Notes
Pro Tips and Substitutions
- Ground meat: Feel free to use ground turkey or chicken instead of beef for a lighter version.
- Cheese: If you don't have parmesan, you can substitute it with pecorino romano or even mozzarella for a different flavor. Good quality cheese is important for meltability.
- Pasta: If you can’t find anellini pasta, you can use any small pasta like ditalini pasta or mini elbow macaroni.
- Make-ahead tip: Prepare the homemade meatballs in advance and freeze them. When ready to use, thaw and cook as directed.
- Add extra spices: You can add extra flavor to the yummy sauce with Italian seasoning, onion powder, garlic salt, or a pinch of red pepper flakes.
- Add vegetables: Adding diced carrots, bell peppers, or spinach to the sauce is a great way to sneak in extra veggies.
Storage Instructions
Store any leftover SpaghettiOs and meatballs in an airtight container in the refrigerator for up to 3 days. You can freeze this dish for up to 3 months. To reheat, thaw in the fridge overnight and warm it up on the stove or in the microwave. Add a splash of water or broth when reheating to help bring the sauce back to the perfect consistency.
Nutrition
Serving: 1serving | Calories: 494kcal | Carbohydrates: 54g | Protein: 24g | Fat: 20g
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