Homemade One-Pot Spaghetti-O’s with Mini Meatballs
A from-scratch version of the childhood classic with a rich tomato sauce and real ingredients.
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As a mom of two picky eaters, finding a meal the whole family actually agrees on is one of the greatest challenges of weeknight cooking, and these homemade Spaghetti-Os with mini meatballs have become my most reliable answer. It has everything that makes the canned tomato version so beloved from the sweet tomato-based sauce, tiny ring pasta and small protein-packed meatballs. This deeply nostalgic and comforting dish is easy to make and significantly better than anything made from a can!
The sauce is finished with Parmesan rather than the Cheddar cheese of the original version to add a richer, more savory and complex finish to the dish. The pasta cooks directly in the sauce to absorb maximum flavor with minimal cleanup (a win-win!). If you love a good one-pot comfort meal, my homemade hamburger helper recipe or stovetop broccoli Cheddar mac and cheese belong in your rotation next!
Why You’ll Love This
- Nostalgia, upgraded. The comfort food you loved as a kid made with real ingredients and real flavor! The kind of deeply familiar warmth that makes everyone at the table a little happier.
- So much better than the can. The sweet, tangy tomato sauce and tiny ring pasta of the original are all here just made with real ingredients.
Key Ingredients in This Recipe
- Pasta – The small round pasta shape is cooked directly in the sauce for maximum flavor.
- Butter – Sautéing the onion and garlic in butter adds a rich base flavor to the dish.
- Garlic – Grating the garlic on a microplane blends it seamlessly into the sauce for the best texture.
- Tomato paste – Double concentrated tomato paste has the most flavor. I like to buy it in a tube so it can easily be resealed.
- Beef stock – Cooking the pasta directly in the sauce infuses the noodles with flavor, and the excess starch makes for a glossy sauce.
- Parmesan – Finishing the dish with freshly grated Parmesan cheese (I use a microplane for this too) adds a richness and creamy texture to the dish.
- Beef – An 80/20 blend is the best choice for this recipe. The fat renders during cooking, adding the rich, savory depth that makes this dish so satisfying.
- Onion – Grating the onion into the beef meatball mixture ensures the flavor is evenly spread throughout. It seems like a lot ratio-wise but makes the meatballs incredibly tender.
- Breadcrumbs – I use Italian breadcrumbs for added seasoning though plain works fine as well to make the meatballs tender.
A full ingredient list with exact amounts can be found in the recipe card below.
Swaps and Substitutions
- Pasta: If you can’t find anelli Siciliani (small round pasta sometimes simply called rings), swap with another small round shape like ditalini.
- Beef: Try swapping leaner meat like ground chicken or turkey for the beef. Ground pork also works well.
- Breadcrumbs: If using plain breadcrumbs rather than Italian breadcrumbs, I recommend adding 1 teaspoon (3g) of Italian seasoning mix or a combination of dried oregano, basil and parsley. You can also swap the plain breadcrumbs for panko.
- Dairy-free: To make the recipe dairy-free, swap the butter for olive oil and omit the Parmesan (though hard cheeses like Parmesan have very small, almost negligible amounts of lactose).
How to Make Homemade One-Pot Spaghetti-O’s (Step-by-Step)
Heat oven to 425ºF (220ºC). In a large mixing bowl, combine the ground beef, garlic, onion, egg, breadcrumbs and Parmesan. Season with salt and pepper, being careful not to over mix.
Use a teaspoon measuring spoon or melon baller to scoop portions of the meatball mixture and roll into balls.
Arrange on a lightly greased baking sheet and bake until browned, about 15 minutes.
Heat the pan over medium heat then add the butter and allow to melt. Add the garlic and sauté until fragrant, about 30 seconds.
Add the onion powder and tomato paste stirring to combine. Cook the tomato paste until the color deepens, about 2 minutes. Then add the beef stock, stir to combine and bring to a simmer.
Add the pasta and cook, stirring occasionally so the noodles don’t stick, until al dente, about 8 to 10 minutes. Add the cream followed by the cheese, stirring to combine.
If it is slightly saucier that is ok, there should be extra to coat the meatballs. Add the meatballs and serve immediately.
How to Store Leftover Spaghetti-O’s
Store leftovers in an airtight container for up to 4 days. While it can be frozen for up to 3 months I don’t prefer the texture of the noodles after they have been thawed.
How to Reheat Leftover Spaghetti-O’s
Add the leftovers to a small pot on the stove with a small splash of water and reheat over medium-low heat. You can also microwave in 30-second increments until warmed through.
Other Recipes to Try
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Homemade One-Pot Spaghetti-O’s with Mini Meatballs
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Ingredients:
For the mini meatballs:
- ½ pound ground beef (preferably 80/20 blend)
- 2 cloves minced garlic
- ¼ cup grated yellow onion, on the large holes of a box grater
- 1 large egg
- ½ cup Italian breadcrumbs
- ½ cup freshly grated Parmesan
- Kosher salt, as needed
- Freshly ground black pepper, as needed
For the sauce and pasta:
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 teaspoon onion powder
- 3 tablespoons tomato paste
- 3½ cups beef stock
- ½ pound anelli Siciliani or another small round shape like ditalini
- 3 tablespoons heavy cream
- ½ cup freshly grated Parmesan
Instructions:
For the mini meatballs:
- Heat oven to 425ºF (220ºC). In a large mixing bowl, combine the ground beef, garlic, onion, egg, breadcrumbs and Parmesan. Season with salt and pepper, being careful not to over mix.
- Use a teaspoon measuring spoon or melon baller to scoop portions of the meatball mixture and roll into balls.
- Arrange on a lightly greased baking sheet and bake until browned, about 15 minutes.
For the sauce and pasta:
- Heat the pan over medium heat then add the butter and allow to melt. Add the garlic and sauté until fragrant, about 30 seconds.
- Add the onion powder and tomato paste stirring to combine. Cook the tomato paste until the color deepens, about 2 minutes. Then add the beef stock, stir to combine and bring to a simmer.
- Add the pasta and cook, stirring occasionally so the noodles don’t stick, until al dente, about 8 to 10 minutes.
- Add the cream followed by the cheese, stirring to combine.
- If it is slightly saucier that is ok, there should be extra to coat the meatballs. Add the meatballs and serve immediately.
Notes:
- If you can’t find anelli Siciliani (small round pasta sometimes simply called rings), swap with another small round shape like ditalini.
- Store leftovers in an airtight container for up to 4 days. While it can be frozen for up to 3 months I don’t prefer the texture of the noodles after they have been thawed.
Nutrition:
Calories: 1101kcal | Carbohydrates: 95g | Protein: 62g | Fat: 51g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 54736mg | Potassium: 1346mg | Fiber: 3g | Sugar: 38g | Vitamin A: 1017IU | Vitamin C: 3mg | Calcium: 421mg | Iron: 6mg
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