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
Scale
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
