Homemade SpaghettiO's

5 from 13 votes

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!

Prep Time15

Cook Time25

Total Time40

Course: Soup

Cuisine: American, Italian

Keyword: Comfort Food, Pasta

Servings: servings

Calories: 846kcal

Author: MaryAnn Dwyer

Ingredients

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

Meatballs

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

Instructions

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.

Notes

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.

Nutrition