These Homemade SpaghettiO’s are a winner with kids and adults alike. Tender juicy meatballs combined with that signature ring-shaped pasta make for a fun lunch or dinner everyone always enjoys!
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 fall and winter kinda comfort food.
Why You’ll Love this Recipe
It’s a nostalgic recipe that brings back all those special childhood memories!
Who doesn’t love a recipe that’s loaded with meatballs??
There’s 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 kind of soup.
Ingredients You’ll Need
- unsalted butter
- yellow onion
- tomato paste
- tomato purée
- granulated sugar
- kosher salt and pepper
- aneletti pasta
- Parmesan cheese
- ground beef
- Italian panko
- fresh parsley
- Italian seasoning
I saw this homemade version from Saveur Magazine, so you know I had to try it and share it with you guys.
We were not disappointed. I tweaked a few things to our liking and this is one recipe I’ll be making several times this comfort food season.
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.
In a 4-quart sauce pan or Dutch oven you’ll melt two tablespoons butter and then add the garlic and onion and cook until soft and translucent
Next, you’ll add the tomato paste, the tomato puree, sugar, salt, pepper remaining six tablespoons butter and the water. Mix well and cook until thickened.
In a medium bowl, you’ll combine all the meatball ingredients and mix thoroughly and then roll the meat into 3/4-inch balls. You will add the meatballs to the sauce and cook for 6-8 minutes, or until the meatballs are cooked though.
While the meatballs are cooking, bring a large pot of salted water to boil and add the pasta and cook until al dente.
Drain and then add the pasta to the sauce along with the parmesan cheese, adding more water to get to desired consistency.
This is a deliciously hearty soups that’s sure to please kids and adults alike.
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Homemade SpaghettiO’s
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