Homemade One Pot Spaghettios and Meatballs Recipe

If Spaghettios were your childhood comfort food, then you’re about to fall head over heels for Homemade One Pot Spaghettios and Meatballs. This cozy, flavorful dish takes everything you love about the classic—chewy rings of pasta, tangy tomato sauce, and savory meatballs—but ditches the can for fresh, simple ingredients and a single pot to make both prep and cleanup a total breeze. Not only does it taste so much better (hello, real Parmesan and juicy meatballs), but it’s also a satisfying meal you can serve your family with pride.

Ingredients You’ll Need

At first glance, you’ll notice that the ingredient list isn’t overly long, but each component is a small hero in this dish. Every ingredient brings something important—whether it’s flavor, heartiness, or a bright pop of color—so don’t skip anything if you want that true Homemade One Pot Spaghettios and Meatballs experience.

• Ground beef (½ lb): This builds the rich, meaty base for your mini meatballs, adding tons of flavor and protein.
• Plain breadcrumbs (¼ cup): These keep the meatballs tender and help bind everything together.
• Large egg (1): The ultimate binder for perfect, juicy meatballs—don’t forget it!
• Garlic powder (½ tsp): For deep, savory flavor in every bite.
• Onion powder (½ tsp for meatballs, 1 tsp for sauce): Adds a mellow, sweet flavor that’s a key part of that nostalgic Spaghettios taste.
• Kosher salt (½ tsp for meatballs, 1½ tsp for sauce): To season every layer just right.
• Black pepper (¼ tsp for meatballs, ¾ tsp for sauce): Gives a gentle warmth without overpowering.
• Olive oil (3 tbsp): For browning the meatballs and starting the sauce with a rich, robust base.
• Fresh garlic (3 cloves, minced): Adds wonderful depth and that irresistible aroma when sautéed.
• Tomato paste (¼ cup): Provides a hearty, concentrated tomato flavor for a gorgeous sauce.
• Tomato sauce (1 can, 15 oz): The body of the sauce—choose a good one for best results!
• Reduced-sodium chicken broth (4 cups): For simmering the pasta and building a luscious, flavorful base.
• Granulated sugar (1 tbsp): Just a touch balances out the acidity of the tomatoes.
• Apple cider vinegar (2 tsp): Brightens and lifts the whole dish, just like in the original Spaghettios.
• Italian seasoning (2 tsp): That classic blend gives this dish its signature savor—don’t sub it out!
• Dried anellini pasta (12 oz): The hoops that make it Spaghettios! You can also use mini penne or ditalini if you can’t find them.
• Freshly grated Parmesan cheese (½ cup): When stirred in at the end, it melts and enriches the sauce for an insanely satisfying finish.
• Minced fresh parsley (optional): For a fresh, colorful touch just before serving.

How to Make Homemade One Pot Spaghettios and Meatballs

Step 1: Mix and Shape the Meatballs

Start by bringing together your ground beef, breadcrumbs, egg, garlic powder, onion powder, salt, and pepper in a bowl. Get your hands in there and mix everything until just combined—overmixing can make the meatballs tough, so stop as soon as it comes together. Roll the mixture into petite meatballs around 1.5 tablespoons each; they don’t need to be perfect, but bite-sized is the way to go. You should end up with about 18 to 22 little meatballs that are ready to take on the sauce.

Step 2: Brown the Meatballs

Heat your largest, heaviest pot over medium-high and add the olive oil. Once it’s shimmery, brown the meatballs in batches (you don’t want to crowd them). Give each batch a good sear on all sides; this builds incredible flavor. Don’t worry if they aren’t cooked through—you’ll finish them in the sauce later. Move browned meatballs to a plate as you go and drain away all but 1 to 2 tablespoons of the fat.

Step 3: Sauté Garlic and Tomato Paste

In that same pot, with all the glorious brown bits left behind, toss in your minced garlic. Cook it gently for about 30 seconds—just until fragrant. Next, work in the tomato paste and let it cook for about 2 minutes, stirring frequently. You’re looking for the tomato paste to darken and start to caramelize, which will make your sauce sing with rich, sweet depth.

Step 4: Make the Sauce and Simmer

Pour in the tomato sauce, chicken broth, sugar, apple cider vinegar, Italian seasoning, kosher salt, onion powder, and black pepper. Stir it all up, scraping the bottom of the pot to bring all those brown bits into the sauce. Bring the mixture up to a gentle simmer—the kitchen is about to smell amazing.

Step 5: Cook the Pasta

Here’s where Homemade One Pot Spaghettios and Meatballs truly shines: stir in your anellini pasta (or other tiny shape) and let it cook right in the sauce. Stir occasionally and keep an eye on the liquid—you want the pasta to become tender and happily absorb the sauce’s flavors. If it looks a bit thick or the pasta is drying out before it’s done, just add a splash more broth or water to keep things saucy.

Step 6: Simmer the Meatballs

Gently return your browned meatballs to the simmering pot, nestling them into the bath of pasta and sauce. Let everything bubble together for another 5 to 10 minutes, until the meatballs are cooked through and the pasta turns perfectly tender. The flavors will meld together, and you’ll see the magic of that one pot payoff.

Step 7: Add Parmesan and Finish

Once you’re happy with the texture, turn off the heat and stir in the freshly grated Parmesan cheese. The cheese should melt right into your sauce, making it creamy, thick, and irresistibly cheesy. Take a moment to taste and add a bit more salt or pepper if needed. Garnish generously with parsley for a final burst of color and freshness, then serve warm and watch everyone dive in!

How to Serve Homemade One Pot Spaghettios and Meatballs

Garnishes

A sprinkle of freshly chopped parsley is always welcome, but don’t stop there. Shave a bit more Parmesan over each bowl for extra cheesiness, or, for a zingy pop, add thinly sliced fresh basil. If you love a spicy touch, a pinch of red pepper flakes brings just the right warmth to Homemade One Pot Spaghettios and Meatballs.

Side Dishes

This dish is hearty all by itself, but serving it with crusty garlic bread lets you scoop up every drop of that lush sauce. For something green, a crisp arugula salad with lemon vinaigrette lightens the meal, or simply steam some broccoli or green beans for a bright, fresh contrast on the side.

Creative Ways to Present

Kids love eating Homemade One Pot Spaghettios and Meatballs from colorful bowls, but you can also get fancy: serve it in rustic soup mugs or hollowed-out bread bowls for a fun and cozy twist. For parties, spoon small portions into mini cups with a single meatball on top for adorable appetizers everyone will love.

Make Ahead and Storage

Storing Leftovers

Leftovers are a lifesaver! Let any extra Homemade One Pot Spaghettios and Meatballs cool to room temperature, then transfer to an airtight container. Store in the fridge for up to 4 days—the flavors get even better as they mingle and settle.

Freezing

This dish is surprisingly freezer friendly. Scoop cooled portions into freezer-safe containers or bags (try to lay them flat for faster thawing) and freeze for up to 3 months. When you’re ready to enjoy, just thaw overnight in the refrigerator—everyone loves having a homemade comfort food emergency stash!

Reheating

To reheat, place leftovers in a saucepan over low heat with a splash of water or chicken broth to loosen up the sauce. Stir gently until warmed through. In a pinch, the microwave works too, stirring every minute so it heats evenly and stays creamy.

FAQs

Can I use a different type of pasta?

Absolutely! While the iconic anellini pasta is traditional for Homemade One Pot Spaghettios and Meatballs, mini penne, ditalini, or even small shells work beautifully if you can’t find the rings. Choose a similarly small shape so it cooks quickly and soaks up the sauce perfectly.

Is this recipe kid-friendly?

This was made for kids (and the kid at heart)! The familiar tomato sauce, fun pasta shapes, and tender meatballs make Homemade One Pot Spaghettios and Meatballs a huge hit with little ones. You can also make the meatballs extra small for pint-sized hands to manage easily.

Can I make this vegetarian?

You sure can! Swap the ground beef for your favorite plant-based ground or try mini meatless meatballs. Use vegetable broth instead of chicken broth, and you’ll have a fantastic vegetarian version packed with flavor.

What if I don’t have fresh Parmesan?

Freshly grated Parmesan is highly recommended for the richest, creamiest finish, but grated Pecorino Romano or even a good quality pre-shredded cheese will work in a pinch. Just avoid the dry, shelf-stable kind for best results in Homemade One Pot Spaghettios and Meatballs.

How do I keep the pasta from sticking?

Stirring is key! Give the pot a good mix every couple of minutes as the pasta cooks, and make sure there’s plenty of liquid in the pot. If things look dry, a splash of broth or water will keep everything saucy and prevent sticking or burning.

Final Thoughts

If you’re craving the cozy, nostalgic flavors of your favorite canned pasta but want something homemade, you can’t beat Homemade One Pot Spaghettios and Meatballs. Give Print