Servings: 6 servings 1x
Ingredients
Mini Meatballs
- 1 lb ground beef
- 1 egg
- 1/4 cup grated parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
SpaghettiOs
- 28oz can tomato puree
- 4 cups water
- 1.5 cups dry mini ring pasta – I used Anellini
- 1 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 1/4 cup milk
- 1.5 cups shredded cheddar cheese
Instructions
- Preheat oven to 350F and line a baking sheet with parchment paper
- Combine mini meatball ingredients in a mixing bowl
- Take 1 tsp of meatball mix and roll into a small mini meatball and lay on the baking sheet
- Repeat this process until you have used up all of the meatball mixture – if you don’t have time to roll all of the meatballs you can roll several large meatball and cut them into smaller pieces one they’re cooked
- Bake the mini meatballs at 350F for 14 minutes
- While the meatballs bake, combine small ring pasta, tomato puree, water, salt, onion powder, garlic powder, and paprika to a large pot or dutch oven
- Heat over high heat until the mixture boils – stirring regularly
- Once boiling, reduce to a simmer and cover the pot
- Simmer for 10 minutes stirring frequently
- Turn off the heat and while the pasta is still warm mix in the milk and cheddar cheese
- Stir until the cheese is fully melted
- Mix the mini meatballs into the SpaghettiOs and serve!
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.