These Homemade Spaghettios have the BEST mini meatballs and Anellini pasta tossed in the most flavorful tomato sauce. BONUS: It’s a One Pot recipe for easy cleanup!

Be sure to try my Beefaroni, Chili Mac, and easy Baked Tacos next!

Homemade Spaghettios in a white bowl with a spoon on the side.

Homemade Spaghettios

These Homemade Spaghettios are going to kick that can to the curb, and fast! This dish is like a flavor bomb, and the pasta cooks right in that delicious sauce for easy cleanup! The mini meatballs add even more homemade flavor (and frozen mini meatballs can be used as a shortcut when needed)!

I can’t wait for you to try this, I have a feeling it’s going to be a repeat in your dinner rotation from now on! Don’t miss my PRO TIPS below! 

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Combine the meatball ingredients in a large bowl and roll into 3/4-inch balls. Bake on a light colored baking sheet at 400° F for 10 minutes. Meanwhile, melt butter in a soup pot and add garlic and tomato paste.

A plate of cooked mini meatballs next to a pot with butter, tomato paste, and garlic.

Add the sauce mixture and bring to a boil. Add the pasta and bring back to a boil. Cook to al dente. Run a silicone spatula underneath the pasta periodically as it cooks. 

Adding sauce and Anellini pasta to make Homemade Spaghettios.

Add the meatballs, followed by the Parmesan. Stir to combine and serve with Garlic Bread With Cheese or with my Olive Oil Bread Dip and No Knead Bread!

Adding mini meatballs to a pot of Homemade Spaghettios.

Pro Tips

  • Tomato Paste: I use Mutti Tomato Paste tubes, they’re handy for measuring smaller/customized amounts.
  • Parmesan: Grate the cheese from a wedge if possible. I use Belgioioso Parmesan cheese. The cheese can be skipped but I prefer the flavor with it. It also thickens the sauce a little more.
  • Pasta: I use Anellini pasta for this recipe. Other small pastas like Ditalini work as well. Anellini takes 13 minutes to cook through, so aim for something around that timeframe.
  • Short on Time? Try this with frozen mini meatballs and bake them according to package instructions, then toss into the sauce at the end!
  • Serve these Homemade Spaghettios with my Garlic Bread With Cheese or with my Olive Oil Bread Dip and No Knead Bread!
  • Be sure to try my ONE POT Cherry Tomato Pasta recipe next!

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This freezes/reheats very well. 

A green Dutch oven filled with Homemade Spaghettios with a wooden spoon.

Tools For This Recipe

(Amazon affiliate links*)- Check out all of my kitchen essentials here.

  • A Dutch Oven conducts heat well for this recipe. (I’ve linked to the one I use but there are less expensive options.)
  • 1 quart measuring cup with a spout– This is what I use to combine the sauce ingredients at the beginning.
  • Spice Rack–This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.)
  • Box Cheese Grater– Always shred cheese from a block, it melts and tastes much better. Bagged shredded cheese contains cellulose which prevents it from melting as well.
  • Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
  • Silicone Spatulas– I have these, they’re so gentle on your cookware and are the perfect tool for making the roux and stirring the sauce throughout this recipe.
  • Better Than Bouillon– This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts.

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Homemade Spaghettios with mini meatballs in a white bowl.

Homemade Spaghettios (One Pot!)

Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
5 from 11 ratings
Servings: 6 people
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These Homemade Spaghettios have the BEST mini meatballs and Anellini pasta tossed in a flavorful tomato sauce. Kids and adults love this one pot recipe!

Ingredients

US Customary - Metric

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 EACH: dried oregano, basil, parsley

Mini Meatballs

  • ¾ lb. ground beef
  • ⅓ cup crushed Ritz crackers, can sub Italian or Panko breadcrumbs
  • 3 tablespoons half and half, can sub milk
  • 1 egg, whisked
  • 2 tablespoons Parmesan cheese, grated
  • 2 cloves garlic, minced
  • ¾ teaspoon EACH: Italian seasoning, salt, onion powder

Pasta, etc.

  • 1 tablespoon butter
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste, see notes
  • 8 oz. tomato sauce
  • ½ cup Parmesan cheese, freshly shredded
  • ½ lb. Anellini pasta, see notes

Instructions

  • Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
  • Add the meatball ingredients to a large bowl and mix gently until just combined, don’t overwork the meat or the meatballs will be tough.
  • Preheat oven to 400° F.
  • Roll the meat mixture into ¾-inch meatballs (no larger), and transfer to a large, light-colored, lightly greased baking sheet. Bake for 10 minutes. Optional: Broil at 475° F for up to 1 minute to brown the tops. Set aside.
  • While the meatballs bake, melt the butter in a soup pot over medium-low heat. Add the garlic and tomato paste and stir to combine. Cook for 1-2 minutes.
  • Stir in the combined sauce mixture (from step 1). Add the tomato sauce and bring it to a boil. Add the pasta and bring it back to a boil. Cook uncovered according to package instructions. **Slide a silicone spatula along the bottom of the pot throughout cooking to lift any pasta that may be settling.
  • Taste-test the pasta for doneness before proceeding.
  • Add the meatballs and stir to combine. Sprinkle in the Parmesan cheese and stir to combine. Remove from heat and serve with garlic bread or olive oil bread dip.

Notes

Pro Tips:
  • Tomato Paste: I use Mutti Tomato Paste tubes, they’re handy for measuring smaller/customized amounts.
  • Parmesan: Grate the cheese from a wedge if possible. I use Belgioioso Parmesan cheese. The cheese can be skipped but I prefer the flavor with it. It also thickens the sauce a little more.
  • Pasta: I use Anellini pasta for this recipe. Other small pastas like Ditalini work as well. Anellini takes 13 minutes to cook through, so aim for something around that timeframe.
  • Short on Time? Try this with frozen mini meatballs and bake them according to package instructions, then toss into the sauce at the end!
  • Serve these Homemade Spaghettios with my Garlic Bread With Cheese or with my Olive Oil Bread Dip!
  • Be sure to try my ONE POT Cherry Tomato Pasta recipe next!
Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This freezes/reheats very well. 
Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.

Nutrition

Calories: 361kcal, Carbohydrates: 36g, Protein: 24g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 86mg, Sodium: 1322mg, Potassium: 523mg, Fiber: 2g, Sugar: 5g, Vitamin A: 534IU, Vitamin C: 5mg, Calcium: 159mg, Iron: 3mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course, Pasta
Cuisine: American, Italian
Author: Stephanie