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One-Pot Spaghettios with Mini Meatballs Recipe

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4.4 from 94 reviews

This One-Pot Spaghettios with Mini Meatballs recipe offers a comforting and nostalgic meal made easy with tender, baked mini meatballs simmered in a creamy tomato sauce along with small pasta. Combining rich flavors like Parmesan, tomato paste, and Worcestershire sauce, this dish is perfect for a quick weeknight dinner that requires minimal cleanup.

Ingredients

Scale

Mini Meatballs

  • 1 lb Ground Beef (Choose lean beef for a healthier option.)
  • 1 cup Ritz Crackers or Breadcrumbs (Panko breadcrumbs work great for a lighter texture.)
  • 1 large Egg (Replace with flaxseed meal for a vegetarian option.)
  • 1/4 cup Parmesan Cheese (Consider nutritional yeast as a dairy-free substitute.)
  • 2 cloves Garlic (Minced or powdered garlic can be used.)
  • 1 teaspoon Dried Oregano (Fresh oregano can enhance the taste.)

Sauce and Pasta

  • 2 cups Beef Broth (Opt for low-sodium varieties for a healthier choice.)
  • 1 cup Half and Half (Heavy cream can be substituted for extra richness.)
  • 1 tablespoon Worcestershire Sauce (Soy sauce can serve as an alternative.)
  • 1 teaspoon Yellow Mustard (Can be omitted if preferred.)
  • 1 cube Chicken Bouillon (More broth can be added if bouillon is not available.)
  • 2 tablespoons Tomato Paste (Key for building a rich sauce.)
  • 15 oz Tomato Sauce (Select a high-quality brand for the best results.)
  • 1 cup Anellini Pasta (Ditalini or small elbow macaroni can be used as substitutes.)
  • 2 tablespoons Butter (Can use olive oil for a lighter alternative.)

Instructions

  1. Preheat and Bake Meatballs: Preheat your oven to 400°F. Line a baking sheet and bake the mini meatballs for about 10 minutes, until golden brown. This step ensures the meatballs have a nice crust while finishing properly.
  2. Prepare Sauce Mixture: In a measuring cup, combine beef broth, half and half, Worcestershire sauce, yellow mustard, chicken bouillon, and dried oregano. Stir well and set aside. This creates a flavorful base for your sauce.
  3. Form Meatballs: In a large bowl, mix ground beef, crushed Ritz crackers or breadcrumbs, egg, Parmesan cheese, minced garlic, and all seasoning ingredients thoroughly. Form the mixture into ¾-inch meatballs, ensuring they are evenly sized for consistent cooking.
  4. Sauté Base Ingredients: Melt butter in a large pot over medium-low heat. Add minced garlic and tomato paste, stirring for 1-2 minutes until fragrant. This builds a rich flavor foundation for the sauce.
  5. Add Sauce and Tomato Sauce: Pour the prepared sauce mixture along with the tomato sauce into the pot and bring it to a boil. This step integrates all flavors and readies the sauce for pasta cooking.
  6. Cook Pasta: Stir in the anellini pasta and cook uncovered until tender, about 8-10 minutes. Stir occasionally to prevent sticking and ensure even cooking.
  7. Combine Meatballs and Finish: Add the pre-baked mini meatballs to the pot once the pasta is just tender. Mix gently to combine and fold in extra Parmesan cheese before serving to add creaminess and flavor.

Notes

  • For a vegetarian version, replace the ground beef with a plant-based meat alternative and use flaxseed meal as an egg substitute.
  • Using low-sodium beef broth and chicken bouillon can reduce the salt content of the final dish.
  • Panko breadcrumbs provide a lighter texture than crushed Ritz crackers but both work well.
  • If you prefer a richer sauce, substitute heavy cream for half and half.
  • To speed up cooking, meatballs can be pan-fried instead of baked, but baking keeps them tender and less greasy.

Keywords: one pot meal, spaghettios, mini meatballs, quick dinner, comfort food, easy pasta recipe

Find it online: https://tastewithamy.com/one-pot-spaghettios-with-mini-meatballs-recipe/