Homemade Spaghetti O’s with Meatballs is a fun and tasty dish! It features soft pasta rings in a sweet tomato sauce, paired with adorable little meatballs.
This dish brings back childhood memories for many of us! I love making it from scratch because it tastes so much better than the canned version. Plus, it’s so easy!
Key Ingredients & Substitutions
Pasta: Use pasta rings or small shapes like anellini or ditalini. If you can’t find these, any small pasta, like macaroni or orzo, works just fine. It’ll still be delicious!
Ground Beef: Ground turkey or chicken can substitute for a leaner option. For a vegetarian twist, use lentils or plant-based ground meat for the meatballs.
Tomato Sauce: If you prefer a bit more flavor, try using marinara sauce instead of plain tomato sauce. This will enhance the overall taste.
Parmesan Cheese: Grated Pecorino Romano is a great alternative for a stronger flavor. Nutritional yeast can work if you want a dairy-free option!
What’s the Best Way to Make Meatballs That Don’t Fall Apart?
Making meatballs that hold up can be tricky! Here are some tips to ensure they stay together:
- Mix the ingredients gently; overmixing can make them tough.
- Use breadcrumbs to help the meatballs bind together. They absorb moisture and give structure.
- Make sure the oil is hot before cooking. This helps to sear the outside and lock in moisture.
How Do I Achieve a Creamy Tomato Sauce?
Creating a creamy sauce is all about the roux! Here’s a simple guide:
- Melt butter over medium heat before adding flour; this creates a base for thickening.
- Whisk continuously when adding milk to prevent lumps from forming. This takes about 3-5 minutes to thicken.
- Once thick, reduce heat to low and then stir in tomato sauce and seasonings. This ensures everything blends smoothly!
Making your own Spaghetti O’s with meatballs is not just about the taste; it’s a fun project that brings back memories. Enjoy your cooking!
Homemade Spaghetti O’s with Meatballs
Ingredients You’ll Need:
For the Pasta and Sauce:
- 8 oz (about 2 1/2 cups) pasta rings or small round pasta shapes (like anellini or small ditalini)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup tomato sauce (plain or seasoned)
- 1 tsp sugar
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper, to taste
- 1/4 cup grated Parmesan cheese
For the Meatballs:
- 1/2 lb ground beef
- 1/4 cup breadcrumbs
- 2 tbsp grated Parmesan cheese
- 1 small garlic clove, minced
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 egg yolk
- 1 tbsp olive oil (for frying)
Garnish:
- Fresh parsley or dried herbs for topping (optional)
How Much Time Will You Need?
This recipe will take about 30 minutes to prepare from start to finish. You’ll spend time making the meatballs, cooking the pasta, and whipping up the creamy tomato sauce, which all comes together quickly and easily!
Step-by-Step Instructions:
1. Prepare the Meatballs:
In a medium bowl, combine the ground beef, breadcrumbs, Parmesan cheese, minced garlic, oregano, basil, salt, black pepper, and egg yolk. Mix until everything is just combined—be careful not to over-mix! Shape the mixture into small meatballs, about 1 inch in diameter. Heat the olive oil in a skillet over medium heat. Cook the meatballs in the skillet, turning them occasionally, until they are browned on all sides and cooked through, which should take about 8-10 minutes. Once done, remove them from the skillet and set aside.
2. Cook the Pasta:
While the meatballs are cooking, bring a large pot of salted water to a boil. Add the pasta rings and cook according to package instructions, usually about 8-10 minutes, until they are tender but not overly soft (aim for al dente). Drain the pasta and set it aside.
3. Make the Creamy Tomato Sauce:
In a saucepan, melt the butter over medium heat. Once melted, stir in the flour and cook for about 1 minute while stirring continuously to create a roux. Slowly whisk in the whole milk, taking care to avoid lumps as the sauce begins to thicken, which should happen in about 3-5 minutes. Lower the heat and stir in the tomato sauce, sugar, garlic powder, onion powder, salt, and pepper. Mix well, then stir in the grated Parmesan cheese until it melts and the sauce is smooth.
4. Combine Pasta and Sauce:
Add the drained pasta rings to the creamy tomato sauce, stirring gently to coat the pasta evenly with the sauce. This step brings all the flavors together!
5. Add the Meatballs:
Now, gently fold the cooked meatballs into the pasta and sauce mixture until they are warmed through. This makes sure every bite has the delicious meatball flavor!
6. Serve:
Spoon the homemade Spaghetti O’s with meatballs into bowls. If you’d like, sprinkle some fresh parsley or additional Parmesan cheese on top for added flavor. Serve warm and enjoy the comforting, nostalgic taste!
This recipe yields a creamy, flavorful homemade take on classic Spaghetti O’s with tender meatballs coated in a rich tomato-cheese sauce — a perfect meal for sharing or enjoying on your own!
Can I Use Whole Wheat or Gluten-Free Pasta?
Absolutely! Whole wheat pasta can be used for added fiber and nutrients. For a gluten-free option, look for gluten-free pasta made from rice or quinoa, which works well with the sauce too.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm on the stove over medium heat, adding a splash of milk if the sauce has thickened too much. You can also microwave it in short intervals, stirring occasionally.
What If I Don’t Have Tomato Sauce?
If you don’t have tomato sauce on hand, you can use crushed tomatoes or diced tomatoes. Just blend them a bit to achieve a smoother consistency and season them to taste with spices like oregano or basil.
Can I Make the Meatballs Ahead of Time?
Yes! You can prepare the meatballs in advance and refrigerate them for up to 24 hours before cooking. You can also freeze them raw and cook them straight from frozen when you’re ready!
