Homemade One Pot Spaghettios and Meatballs
All the flavors you love from your childhood favorite, spaghettios and meatballs, but minus all the hard to pronounce ingredients and preservatives.
Servings: 4 servings
Calories: 749kcal
Ingredients
Meatballs
- 1/2 lb. ground beef 80/20 is recommended
- 1/4 cup plain breadcrumbs
- 1 large egg
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 3 Tbsp olive oil
Spaghettios
- 3 cloves garlic minced
- 1/4 cup tomato paste
- 15 oz can tomato sauce
- 4 cups reduced sodium chicken broth
- 1 Tbsp granulated sugar
- 2 tsp apple cider vinegar NOT apple cider!!
- 2 tsp Italian seasoning
- 1 1/2 tsp kosher salt
- 1 tsp onion powder
- 3/4 tsp black pepper
- 12 oz dried anellini pasta see chef tips #2
- 1/2 cup grated Parmesan cheese freshly grated is best
- minced fresh parsley for garnish, if desired
Instructions
Make meatballs
- In a medium mixing bowl, add 1/2 lb. ground beef, 1/4 cup plain breadcrumbs, 1 large egg, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp kosher salt, and 1/4 tsp black pepper.
- Combine well (I like to use my hands for this), then roll into small meatballs, about 1.5 Tbsp each. I like to use a small cookie scoop that holds 1 Tbsp and sort of mound the meat mixture up in the scoop.
- Add meatballs to a cutting board or plate, then heat a dutch oven or large pot over MED HIGH heat.
- Once hot, add 3 Tbsp olive oil, and add meatballs (in batches if necessary) in a single layer. Cook until golden brown on all sides. It's okay if they're not completely cooked through at this point. Remove to a plate.
Make sauce
- Remove all but about 1 -2 Tbsp of the grease/fat from the dutch oven. Keep heat at MED HIGH, then add 3 cloves garlic and stir often to prevent burning. Cook for about 30 seconds.
- Add 1/4 cup tomato paste and cook, stirring very often, for about 2 minutes, or until it's darker in color.
- Add 15 oz can tomato sauce, 4 cups reduced sodium chicken broth, 1 Tbsp granulated sugar, 2 tsp apple cider vinegar, 2 tsp Italian seasoning, 1 1/2 tsp kosher salt, 1 tsp onion powder, and 3/4 tsp black pepper.
- Stir well and bring the sauce to a low boil. Once boiling, add 12 oz dried anellini pasta and stir well. When the sauce returns to a simmer, reduce heat to MED LOW and cook according to package directions (8-12 minutes for anellini), or until pasta is al dente.
- Stir frequently to prevent sticking, especially towards the end of the cooking time. If sauce is getting too thick before the pasta is finished, add a splash of broth or water as needed.
Finish
- When the pasta is finished, add browned meatballs to the pot, stirring so they're submerged in the sauce. Simmer for 5-10 minutes, or until the meatballs are cooked through. Keep an eye on the liquid, if it looks too dry when you add the meatballs, add a splash of broth or water.
- Once meatballs are cooked, turn off the heat and add 1/2 cup grated Parmesan cheese, stirring well to melt and incorporate into the sauce.
- Taste, adjust seasonings if needed, top with minced fresh parsley (if using), and serve hot. I like to serve with some additional grated Parmesan cheese.
Notes
- I've estimated this recipe serves 4 - 6, but you're free to divide it into as many servings as you'd like.
- Anellini pasta gives you the classic "O" shape, and can be found on amazon (click for the link). If you'd rather not use that, mini penne or ditalini are good substitutes.
- The pasta in this recipe is supposed to be softer than al dente, as I tried to replicate a can of spaghettios. If you prefer your pasta actually al dente, just cook the pasta a bit less initially, knowing it'll cook a bit more with the meatballs.
Nutrition
Calories: 749kcal | Carbohydrates: 87g | Protein: 34g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 2198mg | Potassium: 1123mg | Fiber: 6g | Sugar: 12g | Vitamin A: 906IU | Vitamin C: 12mg | Calcium: 215mg | Iron: 5mg
