Can I use a different pasta shape if I can’t find anellini?

Absolutely! Star pasta, ditalini, or even small elbows work beautifully. The fun is in the tiny, spoon-friendly shapes, so use whatever small pasta you love or have on hand.

Can these be made dairy-free?

Yes! Substitute the half and half with unsweetened oat milk or coconut milk, and use a dairy-free Parmesan alternative or skip the cheese entirely. Just note the sauce may be a bit less creamy, but still delicious.

How do I keep the meatballs from falling apart?

Thorough mixing and an egg to bind the mixture do the trick. Using the right ratio of breadcrumbs/crackers and liquid ensures the mixture holds together. Chilling the meatballs briefly before baking can help if your kitchen is very warm.

Is there a way to sneak in more veggies?

Definitely! Sauté chopped spinach, shredded zucchini, or finely diced carrots with the garlic and tomato paste, or blend cooked veggies right into the sauce for a stealthy nutrition boost.

Homemade Spaghettios Recipe

Description

This Homemade Spaghettios recipe delivers a comforting bowl of classic childhood flavors, elevated with tender mini beef meatballs, a rich and savory tomato-based sauce, and Anellini pasta. With simple, wholesome ingredients and a creamy touch of Parmesan, this one-pot meal is perfect for busy weeknights or nostalgic family dinners. Serve with garlic bread for a delicious complete meal.

Ingredients

Units Scale

Sauce

2 3/4 cups beef broth
1/2 cup half and half
2 teaspoons Worcestershire sauce
1 teaspoon yellow mustard
1/2 chicken bouillon cube
3/4 teaspoon dried oregano
3/4 teaspoon dried basil
3/4 teaspoon dried parsley

Mini Meatballs

3/4 lb. ground beef
1/3 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
3/4 teaspoon Italian seasoning
3/4 teaspoon salt
3/4 teaspoon onion powder

Pasta & Assembly

1 tablespoon butter
3 cloves garlic, minced
2 tablespoons tomato paste
8 oz. tomato sauce
1/2 cup freshly shredded Parmesan cheese
1/2 lb. Anellini pasta (see notes for substitution)

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Instructions

Prepare the Sauce Mixture: In a large measuring cup with a spout, combine the beef broth, half and half, Worcestershire sauce, yellow mustard, chicken bouillon cube, oregano, basil, and parsley. Set aside. Measure out the remaining ingredients before beginning for an efficient cooking process.
Make the Meatballs: In a large bowl, gently mix together the ground beef, crushed Ritz crackers (or breadcrumbs), half and half (or milk), egg, Parmesan cheese, minced garlic, Italian seasoning, salt, and onion powder. Be careful not to overwork the meat mixture to keep the meatballs tender.
Shape and Bake Meatballs: Preheat your oven to 400° F. Roll the meat mixture into small meatballs, about ¾-inch in diameter. Place them on a large, light-colored, lightly greased baking sheet. Bake for 10 minutes. Optionally, broil at 475° F for 1 minute to brown the tops. Set aside.
Sauté Garlic and Tomato Paste: While the meatballs are baking, melt the butter in a soup pot over medium-low heat. Add the minced garlic and tomato paste; stir and cook for 1-2 minutes until fragrant and combined.
Make the Sauce and Cook Pasta: Stir the prepared sauce mixture into the pot. Add the tomato sauce and bring to a boil. Add the Anellini pasta, then return to a boil. Cook uncovered according to the package instructions. Use a silicone spatula to gently scrape the bottom occasionally to prevent the pasta from sticking.
Finish and Serve: Taste-test the pasta for doneness. Once cooked, add the baked meatballs and stir to combine. Sprinkle in the freshly shredded Parmesan cheese and mix until melted and incorporated. Remove from heat and serve immediately, ideally with garlic bread or olive oil bread dip.

Notes

Anellini pasta is traditional; if unavailable, use ditalini or small rings as a substitute.
For extra flavor, lightly brown the meatballs under the broiler after baking.
For a creamier sauce, add a splash more half and half or use heavy cream instead.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
The tomato paste adds depth of flavor—adjust to taste if you prefer a lighter or richer sauce.

Nutrition

Serving Size: About 1/6 of recipe
Calories: 475
Sugar: 5g
Sodium: 1150mg
Fat: 23g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0.8g
Carbohydrates: 44g
Fiber: 3g
Protein: 22g
Cholesterol: 98mg