These Homemade SpaghettiO’s are a winner with kids and adults alike!
Certain foods just take me back to my childhood. How bout you guys?
Anything you distinctly remember eating and enjoying as a kid? A main dish, a dessert, a special breakfast? Homemade or store-bought?
My mother made all kinds of delicious soups from scratch growing up. Chicken soup, split pea, navy bean with ham. I loved them all.
But on the days she wasn’t up to making something homemade or just too busy with us kids, she always had a can or two of SpaghettiO’s with Meatballs in the lazy Susan.
It’s funny too, because I never ever ate SpaghettiO’s during the summer. It was a winter kinda food.
Nothing better than a piping hot bowl loaded with those yummy little meatballs when the temps start to dip and you need a stick to your bones kinda soup.
So when I saw a homemade version from Saveur Magazine, you know I had to try it.
We were not disappointed. I tweaked a few things to our liking and this is one recipe I’ll be making several times this winter.
You’ll need to grab a package of aneletti pasta for the full effect (little rings just like the classic SpaghettiO’s), which I found at my local supermarket.
And instead of just using a combination of ground beef and salt for the meatballs, I decided to use the same recipe for mini meatballs from my Italian Wedding Soup, so as to give them more flavor. I also added a bit more water then Saveur recommended.
This is a deliciously hearty soups that’s sure to please kids and adults alike. Enjoy!
A Few Cook’s Notes for Homemade SpaghettiO’s Recipe:
I used my meatball recipe from my Italian Wedding Soup, so they would have more flavor. Saveur’s recipe just called for 3/4 pound of ground beef and two teaspoons of salt.
I added the initial 1/4 cup of water when making the sauce, but once I added the pasta to the sauce with the meatballs, I added more water to get to the consistency I desired.
- 8 Tbsp. unsalted butter
- 2 cloves garlic, minced
- 1 small (about one cup) onion, finely chopped
- 2 Tbsp. tomato paste
- 1 24-oz. can tomato puree
- 3 tsp. granulated sugar
- 2 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 1/4 cup water, or more if desired
- 3/4 lb. aneletti pasta
- 3/4 cup freshly grated parmesan cheese
- 1/2 lb. ground beef
- 1/4 cup Italian panko crumbs
- 2 Tbsp. freshly grated parmesan cheese
- 1 Tbsp. fresh parsley, finely chopped
- 1 clove garlic, minced
- 2 Tbsp. milk
- 1 large egg, beaten
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1 1/2 tsp. Italian seasoning
In a 4-quart sauce pan, melt two tablespoons butter over medium-high heat. And the garlic and onion and cook until soft and translucent, about 4 minutes. Add the tomato paste and continue to cook for 2 minutes. Add the tomato puree, sugar, salt, pepper remaining six tablespoons butter and the water. Mix well and cook until thickened, about 5 minutes.
In a medium bowl, combine all meatball ingredients and mix thoroughly. Roll meat into 3/4-inch balls. Add the meatballs to the sauce and reduce the heat to medium and cook for 6-8 minutes, or until the meatballs are cooked though.
Bring a large pot of salted water to boil. Add the pasta and cook until al dente, according to package directions. Drain and then add the pasta to the sauce along with the parmesan cheese, adding more water to get to desired consistency. Serve with additional parmesan.
Adapted from Saveur Magazine