Homemade SpaghettiOs with Meatballs
Healthier SpaghettiOs with meatballs made at home with simple ingredients
Servings 6 servings
Calories 449kcal
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
- 28 oz 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!
Notes
- Use small pasta - the closest texture to classic SpaghettiOs comes from small pasta shapes. I like to use anelli (little rings) but ditalini or stelline are good backup options.
- Cook the pasta in the sauce - this makes the sauce the perfect texture since the pasta starch will thicken the sauce.
- Make sure to keep the meatballs small - smaller meatballs are best so that it is easy to eat them with a spoon!
- Turn the heat off before adding meatballs - since the meatballs are so small, make sure the heat is turned off before you add the meatballs. This will keep the meatballs from getting overcooked or breaking apart.
Nutrition
Serving: 6g | Calories: 449kcal | Carbohydrates: 25g | Protein: 26g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 950mg | Potassium: 881mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1091IU | Vitamin C: 14mg | Calcium: 300mg | Iron: 4mg
