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Homemade One Pot Spaghettios and Meatballs

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A cozy, nostalgic one-pot pasta dish with tender homemade meatballs simmered in a slightly sweet tomato sauce with tiny pasta rings, finished with Parmesan for a comforting family-friendly meal.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 to 6 servings
  • Category: Dinner
  • Method: One Pot
  • Cuisine: American
  • Diet: Low Lactose

Ingredients

  • 1/2 lb ground beef (80/20 recommended)
  • 1/4 cup plain breadcrumbs
  • 1 large egg
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 3 Tbsp olive oil
  • 3 cloves garlic, minced
  • 1/4 cup tomato paste
  • 1 can (15 oz) tomato sauce
  • 4 cups reduced sodium chicken broth
  • 1 Tbsp granulated sugar
  • 2 tsp apple cider vinegar
  • 2 tsp Italian seasoning
  • 1 1/2 tsp kosher salt
  • 1 tsp onion powder
  • 3/4 tsp black pepper
  • 12 oz dried anellini pasta (or similar small pasta)
  • 1/2 cup grated Parmesan cheese
  • Minced fresh parsley, for garnish (optional)

Instructions

  1. In a mixing bowl, combine the ground beef, breadcrumbs, egg, garlic powder, onion powder, kosher salt, and black pepper. Mix until well combined, then form into small meatballs, about 1 1/2 tablespoons each.
  2. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the meatballs in batches and brown them on all sides. They do not need to be fully cooked through. Remove and set aside.
  3. Carefully remove excess grease from the pot, leaving about 1 to 2 tablespoons behind. Add the minced garlic and cook briefly until fragrant.
  4. Stir in the tomato paste and cook for about 2 minutes, until it deepens in color.
  5. Add the tomato sauce, chicken broth, granulated sugar, apple cider vinegar, Italian seasoning, kosher salt, onion powder, and black pepper. Stir well and bring to a gentle boil.
  6. Add the dried anellini pasta and stir to combine. Reduce the heat to medium-low and simmer, stirring occasionally, until the pasta is tender. Add a splash of broth or water if the sauce becomes too thick.
  7. Return the browned meatballs to the pot, making sure they are mostly submerged in the sauce. Simmer for 5 to 10 minutes, or until the meatballs are fully cooked.
  8. Turn off the heat and stir in the grated Parmesan cheese until melted and incorporated.
  9. Taste and adjust seasoning if needed. Garnish with minced parsley if desired, then serve warm.

Notes

  • This is a true one-pot meal, making cleanup quick and easy.
  • Anellini gives the classic spaghettios shape, but ditalini or mini penne also work well.
  • For a lighter version, use ground turkey or a mix of turkey and beef.
  • For a richer flavor, substitute beef broth for the chicken broth.
  • To make it dairy-free, omit the Parmesan or use a dairy-free alternative.
  • For a vegetarian version, skip the meatballs and add cooked lentils or finely diced vegetables.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze in a freezer-safe container for up to 3 months and thaw overnight before reheating.
  • When reheating, add a splash of broth, water, or tomato sauce if the pasta has absorbed too much liquid.
  • Stir the pasta frequently while cooking to help prevent sticking.

Nutrition

Find it online: https://savorymomskitchen.com/homemade-one-pot-spaghettios-and-meatballs/