Description

Experience nostalgic comfort food made from scratch with Homemade One Pot Spaghettios and Meatballs. This easy, family-friendly recipe features tender beef meatballs simmered in a flavorful tomato sauce alongside anellini pasta, all cooked in one pot for maximum convenience and minimal clean-up. It captures the classic flavors of your favorite childhood canned pasta but with real ingredients and no preservatives.

Ingredients

Scale

For the Meatballs

½ lb ground beef
¼ cup plain breadcrumbs
1 large egg
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon kosher salt
¼ teaspoon black pepper
3 tablespoons olive oil (for browning)

For the Sauce & Pasta

3 cloves garlic, minced
¼ cup tomato paste
1 can (15 oz) tomato sauce
4 cups reduced-sodium chicken broth
1 tablespoon granulated sugar
2 teaspoons apple cider vinegar
2 teaspoons Italian seasoning
1½ teaspoons kosher salt
1 teaspoon onion powder
¾ teaspoon black pepper
12 oz dried anellini pasta (or mini penne or ditalini)
½ cup freshly grated Parmesan cheese
Optional: minced fresh parsley, for garnish

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Instructions

Prepare the Meatball Mixture: In a medium bowl, combine ground beef, breadcrumbs, egg, garlic powder, onion powder, kosher salt, and black pepper. Mix until evenly incorporated. Shape the mixture into meatballs, about 1.5 tablespoons each, and set aside.
Brown the Meatballs: Heat olive oil in a large pot over medium-high heat. Add the meatballs in batches and brown on all sides, about 4 minutes per batch. They don’t need to be fully cooked through at this stage. Transfer browned meatballs to a plate and set aside.
Sauté Garlic and Tomato Paste: Discard excess fat from the pot, leaving about 1–2 tablespoons. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the tomato paste and cook, stirring, for 2 minutes to deepen its flavor.
Build the Sauce: Pour in the tomato sauce and chicken broth. Add granulated sugar, apple cider vinegar, Italian seasoning, kosher salt, onion powder, and black pepper. Stir well and bring the mixture to a gentle simmer.
Cook Pasta: Stir in the dried anellini pasta (or substitute). Cook uncovered for 8–12 minutes, stirring occasionally so the pasta doesn’t stick, until the pasta is al dente. If the mixture becomes too thick, add a splash of broth or water as needed.
Simmer Meatballs: Return the browned meatballs (and any juices) to the pot. Simmer gently for 5–10 minutes, until the meatballs are fully cooked through.
Finish with Cheese and Serve: Turn off the heat and stir in the freshly grated Parmesan cheese until melted and creamy. Taste and adjust seasoning as needed. Sprinkle with fresh parsley, if desired, and serve warm.

Notes

If you want extra-tender meatballs, use a mix of ground beef and ground pork.
To save prep time, form the meatballs a day ahead and refrigerate.
Substitute chicken or turkey for beef if preferred.
Stir often while the pasta cooks to avoid sticking.
This recipe can be doubled for meal prep or freezing—just store in airtight containers for up to 3 months.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main-course
Method: One Pot & One Pan
Cuisine: American

Nutrition

Serving Size: 1/6 of recipe
Calories: 460 kcal
Sugar: 7g
Sodium: 1010mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 53g
Fiber: 3g
Protein: 23g
Cholesterol: 82mg