Name: Homemade One-Pot Spaghettios with Meatballs Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 2 ¾ cups beef broth; ½ cup half and half; 2 teaspoons Worcestershire sauce; 1 teaspoon yellow mustard; ½ chicken bouillon cube; ¾ teaspoon dried oregano; ¾ teaspoon dried basil; ¾ teaspoon dried parsley; ¾ lb. ground beef; ⅓ cup crushed Ritz crackers (or Italian or Panko breadcrumbs); 3 tablespoons half and half (or milk); 1 egg (whisked); 2 tablespoons grated Parmesan cheese; 2 cloves garlic (minced); ¾ teaspoon Italian seasoning; ¾ teaspoon salt; ¾ teaspoon onion powder; 1 tablespoon butter; 3 cloves garlic (minced); 2 tablespoons tomato paste; 8 oz. tomato sauce; ½ cup freshly shredded Parmesan cheese; ½ lb. Anellini pasta

Ingredients

2 ¾ cups beef broth

½ cup half and half

2 teaspoons Worcestershire sauce

1 teaspoon yellow mustard

½ chicken bouillon cube

¾ teaspoon dried oregano

¾ teaspoon dried basil

¾ teaspoon dried parsley

¾ lb. ground beef

⅓ cup crushed Ritz crackers (or Italian/Panko breadcrumbs)

3 tablespoons half and half (or milk)

1 egg (whisked)

2 tablespoons grated Parmesan cheese

2 cloves garlic (minced)

¾ teaspoon Italian seasoning

¾ teaspoon salt

¾ teaspoon onion powder

1 tablespoon butter

3 cloves garlic (minced)

2 tablespoons tomato paste

8 oz. tomato sauce

½ cup freshly shredded Parmesan cheese

½ lb. Anellini pasta

Instructions

Step 1: Combine the beef broth, half and half, Worcestershire sauce, yellow mustard, chicken bouillon cube, dried oregano, basil, and parsley in a large measuring cup with a spout and set aside. Measure out all remaining ingredients before starting.

Step 2: In a large bowl, gently mix the ground beef, crushed crackers, 3 tablespoons half and half, whisked egg, 2 tablespoons grated Parmesan, minced garlic, Italian seasoning, salt, and onion powder. Avoid overworking the mixture to keep the meatballs tender.

Step 3: Preheat your oven to 400°F (200°C).

Step 4: Roll the meat mixture into ¾-inch meatballs and place them on a lightly greased, light-colored baking sheet. Bake for 10 minutes. For extra browning, broil at 475°F for up to 1 minute. Set meatballs aside.

Step 5: In a soup pot over medium-low heat, melt the butter. Add the 3 cloves minced garlic and tomato paste, stirring to combine. Cook for 1–2 minutes until fragrant.

Step 6: Stir in the prepared sauce mixture from step 1 and add the tomato sauce. Bring to a boil, then add the Anellini pasta. Return to a boil and cook uncovered following the package instructions. Use a silicone spatula to gently lift pasta from the bottom occasionally to prevent sticking.

Step 7: Taste the pasta to check for doneness before proceeding.

Step 8: Add the baked meatballs to the pot and stir gently to combine. Sprinkle in the freshly shredded Parmesan cheese and stir once more. Remove from heat and serve immediately with garlic bread or olive oil bread dip.

Tips & Variations

Use Italian or Panko breadcrumbs if you prefer a different texture in the meatballs.

Substitute half and half with milk or a non-dairy alternative for a lighter sauce.

Bake the meatballs on a light-colored pan to monitor browning easily.

If Anellini pasta is unavailable, small pasta shapes like ditalini or orzo work well as substitutes.

For a spicier kick, add a pinch of red pepper flakes to the sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally to maintain the sauce’s consistency. For longer storage, freeze the Spaghettios for up to 2 months and thaw overnight in the refrigerator before reheating.

FAQs

Can I make this recipe without baking the meatballs?

Yes, you can cook the meatballs in the sauce on the stovetop instead of baking. Simmer them gently in the sauce for about 15–20 minutes until fully cooked, but baking helps keep them firm and adds a nice texture.

What if I can’t find Anellini pasta?

Small pasta shapes like ditalini, orzo, or even small elbow macaroni make great substitutes for Anellini pasta in this recipe, providing a similar bite and cooking time.