This might be your new favorite comfort food—rich, nostalgic, and made from scratch. If you’ve been craving that classic canned taste but want something fresher and more satisfying, this Homemade Spaghettios with Meatballs Recipe is just the ticket.

A large green pot filled with a mix of small, ring-shaped pasta and round meatballs covered in a thick, orange-red sauce. The pasta rings are soft and curly, scattered evenly throughout the dish. The meatballs are brown and round, blending well with the sauce and pasta. A wooden spoon is partially dipped into the food, stirring the mixture. The pot is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Homemade Spaghettios with Meatballs Recipe
Top Tip
How to Serve Homemade Spaghettios with Meatballs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Homemade Spaghettios with Meatballs Recipe

Why You'll Love This Recipe

Whenever I make this homemade take on Spaghettios, I’m reminded of those cozy evenings as a kid, but with a grown-up twist. It’s so much better than anything boxed or canned, and I love how easy it is to pull together in one pot.

One-Pot Convenience: You get tender mini meatballs and perfectly cooked pasta all in the same pot, cutting down on cleanup and time.
Balanced, Fresh Flavors: The beef broth, tomato paste, and fresh garlic create a rich sauce that tastes homemade, not like something from a can.
Customizable Comfort: You can easily swap ingredients or add spices to match your family’s preferences or dietary needs.
Kid-Friendly and Nostalgic: It’s the perfect way to bring back childhood memories and introduce your loved ones to a more wholesome version of Spaghettios.

Ingredients & Why They Work

Each ingredient in this Homemade Spaghettios with Meatballs Recipe plays a key role in creating that nostalgic flavor with a fresh, hearty twist. Here’s why I love those choices—and some tips for picking them:

Flat lay of a small mound of pale yellow Anellini pasta rings, a raw whole brown egg with a smooth clean shell, a small white ceramic bowl of fresh ground beef, a small white ceramic bowl filled with crushed golden Ritz crackers, a small white ceramic bowl containing creamy half and half, a small white ceramic bowl of finely grated Parmesan cheese, a small white ceramic bowl of bright red tomato sauce, a small white ceramic bowl with vivid red tomato paste, a small white ceramic bowl holding minced fresh garlic cloves, a small white ceramic bowl with smooth yellow butter, a few fresh green sprigs each of dried oregano, basil, and parsley herbs, a small white ceramic bowl containing a light brown beef broth, a small white ceramic bowl with a small yellow mustard dollop, a small white ceramic bowl with dark brown Worcestershire sauce, a small white ceramic cube of chicken bouillon, arranged symmetrically and naturally, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Beef Broth: Adds depth and richness to the sauce; I prefer low-sodium so I can control the seasoning better.
Half and Half: A touch of creaminess softens the acidity of the tomato flavors and gives the sauce a velvety texture.
Worcestershire Sauce: Brings an umami punch that makes every bite more savory and satisfying.
Yellow Mustard: Just a little to boost flavor complexity without overpowering.
Chicken Bouillon Cube: Intensifies the broth flavor and blends the seasonings together beautifully.
Herbs (Oregano, Basil, Parsley): Classic Italian herbs that give that unmistakable Spaghettios 'homemade' taste.
Ground Beef: Choose lean but not too lean (80/20 works great) for juicy, tender meatballs.
Crushed Ritz Crackers: They keep meatballs tender and add a slight buttery flavor, but Italian or panko breadcrumbs work if you don’t have Ritz.
Egg: Helps bind the meatballs gently without making them too dense.
Parmesan Cheese: Adds umami and helps thicken the sauce a bit; freshly grated gives the best flavor.
Garlic: Both in the meatballs and sauce, garlic is essential for that classic Italian aroma and savory depth.
Tomato Paste and Tomato Sauce: Tomato paste boosts the intensity, while sauce provides body and moisture.
Anellini Pasta: Its tiny, ring shape is perfect at catching the sauce and makes eating fun — ditalini or other small pasta shapes work too.
Butter: Adds richness and rounds out the tomato’s sharpness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how versatile this Homemade Spaghettios with Meatballs Recipe is. I usually stick close to the classic flavors, but depending on what you have in your kitchen, feel free to tweak it and make it your own!

Variation: I sometimes swap ground beef for ground turkey or chicken when I want a lighter version. The sauce still shines, and the meatballs stay juicy thanks to the Ritz crackers and half and half.
Spicy Kick: Add a pinch of red pepper flakes to the sauce for a subtle heat that balances the tomato sweetness—my partner loves this little twist.
Vegetarian Twist: Use store-bought or homemade meatless “meatballs” and vegetable broth; it’s surprisingly comforting and delicious.
Cheesy Upgrade: Stir in extra Parmesan or switch to a blend of Italian cheeses for a gooey, cheesy sauce that’s a real crowd-pleaser.

Step-by-Step: How I Make Homemade Spaghettios with Meatballs Recipe

A white bowl filled with small ring-shaped pasta covered in a thick, orange-red sauce, mixed with round brown meatballs with visible herbs in them, creating a rich, textured look. A silver spoon is partially submerged on the right side of the bowl, resting among the pasta and meatballs. The bowl sits on a white marbled surface with a soft white cloth in the background. The overall look is warm and comforting. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Sauce Base

Start by mixing the beef broth, half and half, Worcestershire, yellow mustard, chicken bouillon cube, and dried herbs in a large measuring cup or bowl with a spout. It’s easier to pour this in later. This blend is what brings that nostalgic Spaghettios flavor to life, so don’t skip the herbs—they’re subtle but essential.

Step 2: Make and Bake the Mini Meatballs

Mix your ground beef gently with crushed Ritz crackers, half and half, egg, Parmesan, garlic, and Italian seasoning. Don’t overwork it—trust me, that keeps your meatballs tender. Roll them into nice little ¾-inch balls (smaller than typical meatballs, so they’re bite-sized and perfect for spoons). Place them on a lightly greased baking sheet and bake at 400°F for 10 minutes. If you want a nice little brown top, broil for a minute, but watch closely so they don’t burn.

Step 3: Start the Sauce and Cook the Pasta

While your meatballs are baking, melt butter in a soup pot over medium-low heat. Add minced garlic and tomato paste, stirring for 1-2 minutes until fragrant and blended well—don’t rush this or you’ll miss that deep tomato sweetness. Pour in your pre-mixed sauce base, add the tomato sauce, and bring everything to a boil.

Add the anellini or your chosen small pasta and cook uncovered, following the package’s timing (around 13 minutes). Use a silicone spatula to gently stir and lift the pasta to prevent it from sticking to the bottom—this little trick made a world of difference the first time I tried this recipe!

Step 4: Combine Meatballs and Finish with Cheese

Once your pasta’s al dente, gently fold in the baked meatballs. Sprinkle freshly shredded Parmesan over the top and stir just enough to mix everything but keep those meatballs intact. Remove from heat, and your homemade Spaghettios with meatballs are ready to serve.

Top Tip

From my experience making this dish multiple times, some small tweaks make all the difference. These tips help keep your meatballs tender and sauce flavorful.

Don’t Overwork the Meat: Mixing the meatball ingredients too aggressively makes them dense—gently fold until just combined.
Use a Silicone Spatula During Cooking: Stir and gently scrape the bottom to prevent the pasta from sticking or burning.
Freshly Grate Your Parmesan: It melts better and adds richer flavor, elevating the whole dish.
Broil Meatballs for Browning: This extra step adds texture and flavor but watch them carefully—they can burn in a flash!

How to Serve Homemade Spaghettios with Meatballs Recipe

The images show a large white pot with a green rim on a white marbled surface. In the first image, a creamy, light beige liquid with small green herb pieces is being poured from a glass bowl into a reddish-orange soup base with a smooth texture. In the second image, the reddish-orange soup fills the pot, and pale yellow circular pasta pieces are added on top in the center, floating on the surface of the soup. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping mine with a pinch of freshly chopped parsley or extra shredded Parmesan. It adds a nice pop of color and an extra layer of savory goodness. Sometimes, a tiny sprinkle of red pepper flakes wakes up the flavors just a little. A drizzle of good olive oil on top right before serving is an underrated step, too—it lends a silky finish that makes every bite even better.

Side Dishes

Garlic bread with a crisp crust and gooey cheese is my go-to pairing, perfect for mopping up any leftover sauce. I also enjoy serving this with a simple green salad dressed in a lemon vinaigrette to balance out the richness. For something easier, crusty bread dipped in high-quality olive oil with a pinch of oregano works wonderfully as well.

Creative Ways to Present

For family dinners or casual parties, I’ve served this in individual ramekins, topped with a tiny meatball and a sprinkle of cheese—so fun and nostalgic! Another time, I layered the pasta and meatballs in a baking dish, topped with extra cheese, and broiled it for a bubbly finish, turning it into a cozy baked casserole variation.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the refrigerator and they stay great for up to 3 days. Before storing, I cool the dish slightly so moisture doesn't collect and make the pasta mushy. When reheating, I add a splash of water or broth to keep the sauce lively.

Freezing

This recipe freezes beautifully—separate portions in freezer-safe containers keep well for up to three months. I recommend freezing before adding the Parmesan cheese for best texture. Thaw overnight in the fridge and reheat gently on the stove.

Reheating

Reheat leftovers in a skillet over low heat, stirring often and adding a bit of broth if the sauce thickens too much. Microwaving works too—just cover loosely and stir halfway through to heat evenly. The key is to warm it gently to keep those meatballs tender and the pasta firm.

Frequently Asked Questions:

Can I make this Homemade Spaghettios with Meatballs Recipe ahead of time?

Absolutely! You can prepare the meatballs and sauce a day ahead, store them separately in the fridge, and then combine and warm everything right before serving for ultimate convenience.

What if I don’t have Anellini pasta?

No worries! Any small short pasta like ditalini, or even small elbow macaroni, works well in this recipe. Just check the cooking time and adjust accordingly.

Can I use frozen meatballs instead of making them fresh?

Yes, you can save time by using frozen mini meatballs. Just bake them according to package instructions and then stir them into the sauce at the end. It’s a great shortcut without sacrificing flavor.

How do I keep meatballs from falling apart while cooking?

Be gentle when mixing the meatball ingredients, avoid over-working the meat, and make sure to bake (or cook) them until just set before adding to the sauce. Smaller size also helps them cook evenly and hold together better.

Final Thoughts

This Homemade Spaghettios with Meatballs Recipe is one of those dishes that feels like a warm hug from your childhood, but better—because it’s homemade and tailored for you. Whether you serve it for weeknight dinner or a cozy weekend lunch, it’s sure to become a repeat favorite. I can’t wait for you to try it and fall in love with how simple and delicious comfort food can be.