This comforting Homemade SpaghettiOs w/ Meatballs is perfect for the whole family, and the BEST part - it's all made in one pot! If you grew up eating the store-bought cans, not only will this warm homemade version bring back memories but it will taste so much BETTER. I guarantee your kids will love it also and will be asking for seconds.
My Korean mother didn't buy us much Chef Boyardee growing up, and I always felt like I was missing out. I started baby-sitting for our neighbor's two sons during middle school. Before the parent left, she told me to warm up a few cans of SpaghetttiOs for our lunches that day. I was beyond excited - I will finally be able to try this mystical can of spaghetti I only eyed longingly at the grocery store! Not that my 13 year-old boring palate knew what good pasta actually was, I can honestly say I was pretty underwhelmed. The sauce was watery, the pasta was mush, and I watched these toddler boys in wonderment as they devoured their bowls. At least my curiosity was satisfied, I stopped feeling FOMO, and I never asked my mom to buy me a can after that.
This is probably why the idea of making a homemade version of this iconic SpaghettiOs intrigued me so much. I know those Chef Boyardee cans were a staple for many kids, and I knew I had to make a delicious scratch version.
If you're looking for an amazing date night pasta idea, be sure to check out my Sage Brown Butter & Brie Pasta - so easy to make, fancy for two, and so delicious.
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Is Homemade SpaghettiOs w/ Meatballs Better Than Store Bought?
You'll know when you make a pot and take your first whiff. It just smells ... homemade. Sitting down with a warm bowl on a cozy chilly night - talk about comfort food reminding you of your childhood. This recipe makes two batches of meatballs, so stick some in the freezer and you're all set for your next SpaghettiOs night.
A Few Notes About The Ingredients
- Anellini Pasta: The signature spaghettiOs shape. None of my local grocery stores carried them, but they are available on Amazon. You can also use elbow or any short-shaped pasta.
- 80/20 Ground Beef: Feel free to use your preferred leanness, 80/20 fat is just I prefer. You can also use ground chicken or turkey, just keep in mind the finished dish just won't have the classic beef flavor.
- Breadcrumbs: I used panko in this recipe, however classic breadcrumbs work just fine. Panko is lighter and airier, and has a neutral flavor compared to regular breadcrumbs. Feel free to use what you have in your pantry.
- Broth: I'd say chicken broth is the clear winner. Beef broth works better for rich stews and chicken broth provides more flavor than vegetable broth. If you prefer to use low sodium broth, be sure to taste at the end.
- Grate your parmesan: I'm a big believer in grating you own cheese! Sure, it's an extra step. But the anti-caking addictive added to pre-grated cheese just doesn't melt as smoothly.
How To Make Homemade SpaghettiOs w/ Meatballs
Combine meatball ingredients and roll into desired meatball size. Do not overwork the ground meat.
Chill half the meatballs in fridge for 15 mins. Freeze the other half. This recipe makes 2 batches.
Brown meatballs in olive oil, then remove them from the pan.
Use the same pan to sauté garlic and caramelize the tomato paste.
Pour in broth and pasta. Make sure to stir and scrape bottom of the pan occasionally to prevent pasta from sticking.
After sauce thickens, add onion powder, paprika, & freshly grated parmesan.
Add back in the meatballs. Stir and sprinkle salt/pepper to taste sparingly.
Turn off heat and serve warm with additional parmesan.
Suzy's Tips For Success:
- Avoid over-mixing the meatballs: Make sure all the ingredients are combined, but do not overwork the meat forming the meatballs. This may result in a tough texture.
- Do not overcook them, either: The smaller the meatballs, the less cook time they need. My mini meatballs browned for 5-7 mins on medium heat.
Best Way To Store The Meatballs
Fridge leftovers in an airtight container for 2 days. You can freeze both cooked and uncooked meatballs. Store in freezer in a single layer to prevent them from sticking together for up to 2 months. You can defrost them in fridge overnight, however I do not find it necessary due to their small size.
FAQ
Absolutely! Simply add more cook time to brown them on the pan.
Sure! Cook them according to package instructions and add them into the pan once pasta and sauce are almost done.
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Equipment
- large mixing bowl
- baking sheet or large flat plate to chill meatballs
- 1 shallow braiser pan or cast iron dutch oven
- wooden spoon or spatula
Ingredients
Meatballs
- ½ lb ground beef 80/20
- 3-4 garlic cloves minced
- 1 tablespoon fresh basil finely chopped
- 1 tbsp fresh parsley finely chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup breadcrumbs
- ¼ cup parmesan grated
- 1 large egg
SpaghettiOs
- 2 tablespoon olive oil
- 3-4 garlic cloves minced
- 3 tablespoon tomato paste
- 1 cup anellini or any short pasta
- 3 cups chicken broth regular or low-sodium
- ½ tsp onion powder
- ¼ teaspoon paprika
- ½ cup parmesan grated
Instructions
- Gather all the meatball ingredients in a medium bowl and mix until just combined. Do not overwork the meat. Roll into marbled sized balls. Chill in a single layer in fridge for at least 15 mins up to 1 day. This recipe makes two batches - fridge or freeze half for a later meal.½ lb ground beef , 3-4 garlic cloves, 1 tablespoon fresh basil, 1 tablespoon fresh parsley, ½ teaspoon salt, ½ teaspoon black pepper, ½ cup breadcrumbs , ¼ cup parmesan , 1 large egg
- Place pan on medium heat and drizzle in olive oil. Cook meatballs for 5-7 mins until they're evenly browned. Transfer meatballs to a bowl and set aside.2 tablespoon olive oil
- Using the same pan, add the minced garlic and turn heat to low. Cook for about 1 min or until garlic starts to turn slightly translucent. Spoon in the tomato paste and cook until caramelized and color turns vibrant red.3-4 garlic cloves, 3 tablespoon tomato paste
- Add in the broth and pasta, turning heat back up to medium. Stir regularly as pasta tends to stick to bottom of the pan. Allow sauce to thicken in a slow gentle boil, approx 15 mins. Do not cover.3 cups chicken broth, 1 cup anellini or any short pasta
- Once sauce has reduce by half, add onion powder, paprika, and stir in the parmesan cheese. Add meatballs back in the pan, just to allowing them to warm in the sauce, about 2 mins. Salt & pepper if needed. Serve warm with additional parmesan.½ teaspoon onion powder, ¼ teaspoon paprika, ½ cup parmesan
Nutrition
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