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.
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:
- 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.
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
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
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:
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.
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.
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.
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.
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Homemade Spaghettios with Meatballs Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
A comforting homemade version of classic Spaghettios made in one pot with tender mini meatballs, a flavorful tomato sauce, and small pasta, perfect for an easy weeknight meal.
Ingredients
Sauce
- 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
Mini Meatballs
- ¾ lb ground beef
- ⅓ cup crushed Ritz crackers
- 3 tablespoons half and half
- 1 egg, whisked
- 2 tablespoons Parmesan cheese, grated
- 2 cloves garlic, minced
- ¾ teaspoon Italian seasoning
- ¾ teaspoon salt
- ¾ teaspoon onion powder
Pasta and Other Ingredients
- 1 tablespoon butter
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 8 oz tomato sauce
- ½ cup Parmesan cheese, freshly shredded
- ½ lb Anellini pasta
Instructions
- Prepare the Sauce Mixture: 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. Set aside.
- Mix the Meatballs: In a large bowl, gently mix together the ground beef, crushed Ritz crackers, half and half, whisked egg, grated Parmesan, minced garlic, Italian seasoning, salt, and onion powder until just combined. Avoid overmixing to keep meatballs tender.
- Preheat Oven and Bake Meatballs: Preheat the oven to 400 degrees Fahrenheit. Roll the meat mixture into ¾-inch meatballs and place them on a lightly greased, light-colored baking sheet. Bake for 10 minutes. Optionally, broil at 475 degrees Fahrenheit for up to 1 minute to brown the tops. Set aside when done.
- Cook the Sauce Base: In a soup pot over medium-low heat, melt the butter. Add minced garlic and tomato paste, stirring to combine. Cook for 1 to 2 minutes until fragrant.
- Add Sauce Ingredients and Pasta: Stir in the prepared sauce mixture and tomato sauce. Bring to a boil, then add the Anellini pasta. Return to a boil and cook uncovered according to package instructions, usually about 13 minutes. Use a silicone spatula to gently lift pasta from the bottom periodically to prevent sticking.
- Finish the Dish: When the pasta is al dente, add the baked meatballs to the pot and stir gently to combine. Sprinkle in the shredded Parmesan cheese and stir again. Remove from heat and serve immediately alongside garlic bread or olive oil bread dip.
Notes
- Use tomato paste from tubes like Mutti for easy measuring.
- Freshly grate Parmesan cheese from a wedge for best flavor and thicker sauce.
- If you cannot find Anellini pasta, small pasta like Ditalini that cook around 13 minutes work well.
- For a shortcut, use frozen mini meatballs baked according to package instructions and add them to the sauce at the end.
- Store leftovers in an airtight container refrigerated for up to 3 days or freeze for up to 3 months. Reheats well.
- Serve with garlic bread with cheese or olive oil bread dip for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 75 mg


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