Skip the can and make your own SpaghettiOs with mini beef meatballs at home! Simmered in a rich tomato broth sauce that’s less processed and packed with flavor. This easy, comforting recipe is perfect for a nostalgic dinner at home!
One of my favorite childhood foods growing up in the 90s were absolutely canned SpaghettiOs with Meatballs. We didn’t eat a ton of processed foods growing up, but canned SpaghettiOs was one we all went crazy for. If I’m being honest, as an adult it still hits sometimes.
But as a grown-up, I know that the canned stuff, while delicious is highly processed and if I’m being honest gives me heartburn that’s not as fun to enjoy as these once were as a kid.
These Homemade SpaghettiOs will take you back to your childhood and make you feel good. But like actually good because there aren’t any funky-weird ingredients; just some homemade mini meatballs using ground beef (optional if you’re pressed for time or don’t eat beef), tomato paste and broth. And of course, pasta!
This comforting one-pot pasta is a full meal as-is, but if you’d like to add a salad for some veg and fiber, a quick green side salad, caesar salad or Italian chopped salad are all great starts to this cozy night in.
ingredients for homemade spaghettios
This recipe has two parts: the tomato sauce and the mini beef meatballs. I’ve separated them into two categories so you can skip the meatballs (if you don’t eat beef), but still enjoy the same nostalgic flavors in your homemade SpaghettiOs.
When making homemade SpaghettiOs, small, bite-sized pasta shapes work best to hold the sauce and mimic the classic texture. Annelli is my favorite. Other great options include ditalini, pastina, or even spaghetti rings (Ronzoni brand). Gluten-free? Jovial makes stelline, which works like pastina.
This recipe makes a lot, so if you’re a smaller house of two, you can easily half it and still have leftovers. Or, if you’re feeling fancy, invite friends over to inhale a bowl with you!
For the spaghetti rings and Sauce
- Olive oil: to sauté garlic, spices, and tomato paste.
- Butter: optional cozy layer of flavor—leave out to cut fat/dairy.
- Garlic cloves: for aromatic flavor.
- Spices: salt, pepper, and dried Italian seasoning.
- Tomato paste: the base of our brothy tomato sauce.
- Beef broth: or chicken/vegetable broth works too.
- Balsamic vinegar: adds depth and a touch of sweetness.
- 1/2 teaspoon sugar: optional, for that classic canned SpaghettiOs flavor.
- Pasta rings: 3/4 lb. anelletti or small shaped pasta (12 ounces).
- Garnish: freshly grated Parmesan and basil, optional.
For the Mini Meatballs (Optional)
- Ground beef: 1 lb., 85/15 suggested to stay juicy.
- Parmesan cheese: instead of breadcrumbs for nostalgic flavor.
- Spices: dried parsley, garlic powder, onion powder, salt, and pepper.
- Egg: to bind it all together.
- Tip: 1 lb. of beef makes ~40 mini meatballs. In a pinch, frozen brands like Simek’s work too.
how to make spaghettios with meatballs
1. Make the Sauce
- Heat a 4-qt saucepan over medium heat and add olive oil and butter.
- Once the butter has melted, add minced garlic, salt, pepper and Italian seasoning. Stir and cook for 1 minute until fragrant.
- Stir in tomato paste and cook for another 1–2 minutes to deepen the flavor.
- Pour in beef broth (or chicken/vegetable broth) and stir until smooth and slightly thickened, about 5 minutes.
- Bring to a gentle simmer and add balsamic vinegar and 1/2 teaspoon sugar. Taste and adjust seasoning with extra salt, pepper, or sugar if desired. Reduce heat and cover with a lid.
2. Make the Mini Meatballs (Optional)
- While the sauce simmers, place ground beef, Parmesan cheese, spices, and egg in a bowl. Mix gently to combine.
- Roll the mixture into small 3/4-inch meatballs.
- Add the meatballs directly into the simmering sauce. Cover and cook on low until meatballs are fully cooked, about 8–10 minutes.
3. Cook the Pasta
- While the meatballs cook, prepare pasta according to package directions in a large pot of salted water.
- Drain the pasta when al dente and rinse briefly with cold water to stop cooking.
4. Combine and Serve
- Add the cooked pasta to the sauce with mini meatballs and stir to coat evenly.
- Serve immediately with freshly grated Parmesan and basil, if desired. Enjoy your homemade SpaghettiOs!
Cook Pasta Al Dente
Be sure to cook your pasta al dente (firm to the bite). This way, when you stir it into the sauce and mini meatballs, it absorbs all the tangy, saucy flavor without becoming mushy.
Storing and Reheating Leftovers
Storage Tips
- Fridge: Keep leftover homemade SpaghettiOs in an airtight container for up to 3–4 days.
- Freezer: Freeze in a airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating Methods
- Oven: Preheat to 350°F and warm in a foil-covered baking dish for 15–20 minutes.
- Stovetop: Heat in a saucepan over medium-low heat for 5–10 minutes until warmed through. (My personal favorite—keeps the pasta from drying out.)
- Microwave: Cover and heat until hot, stirring halfway through.
I love serving leftover SpaghettiOs with freshly grated Parmesan and basil—and yes, a glass of wine, too. Even though this meal is full of childhood nostalgia, enjoying it as an adult has its perks. Cheers!
How to Make Homemade Spaghettio Rings with Meatballs
Ingredients
Sauce
- 1 tablespoon olive oil
- 1 tablespoon butter, for flavor - optional
- 4 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 6 tablespoons tomato paste
- 1/2 tablespoon Italian seasoning spice
- 4 cups low-sodium beef or - chicken/vegetable broth
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon sugar - optional
- 3/4 lb. anelletti or small shaped ring pasta (12 ounces) - ditalini, pastina, spaghetti rings, etc
- freshly grated Parmesan and basil for garnish - optional
Mini Meatballs
- 1 lb. ground beef - 85/15 suggested for flavor
- 1/3 cup grated parmesan cheese
- 1/2 tablespoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 large egg
Instructions
- Heat a 4-qt saucepan over medium heat and add the olive oil and butter, if using. Once hot and butter has melted, add the minced garlic, salt and pepper and stir, cooking for 1 minute. Add in the tomato paste and stir, cooking for another 1-2 minutes. Pour in the beef broth and stir until the tomato paste is dispersed through the stock and the mixture is smooth and thick, about 5 minutes. Bring to a simmer and stir in balsamic vinegar and 1/2 teaspoon sugar. Taste and season with additional salt, pepper, and sugar if needed (optional). Reduce heat and cover with a lid.
- While sauce simmers, make meatballs: To a bowl add ground beef, spices and egg. Mix gently to combine. Roll meat into small 3/4-inch balls. Place meatballs into sauce and continue to simmer on low, covered. Cook until the meatballs are cooked through, 6-9 minutes.
- While the meatballs are simmering, cook the pasta according to the package directions in a large pot of salted water. When al dente, drain well and rinse immediately with cold water (to stop the pasta from cooking any longer) and top with the mini meatball sauce, stirring to combine everything together. Top with fresh Parmesan cheese and basil, if desired and dig in.
Notes
Nutrition
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