Description
This Homemade SpaghettiOs with Meatballs features delightful mini meatballs and tender pasta cooked in a rich tomato sauce. It’s a quick, comforting dish that brings flavors the whole family will love, perfect for a healthy, homemade meal.
Ingredients
Scale
- 1 lb ground beef
- 1 egg
- 1/4 cup grated parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 28 oz can tomato puree
- 4 cups water
- 1.5 cups dry mini ring pasta
- 1 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp paprika not smoked
- 1/4 cup whole milk
- 1 1/2 cups shredded cheddar cheese
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a mixing bowl, combine the ingredients for the mini meatballs.
- Take 1 teaspoon of the meatball mixture and roll it into a small meatball. Place it on the baking sheet.
- Repeat until all the meatball mix is used. For a quicker option, roll larger meatballs and cut them into smaller pieces after cooking.
- Bake the mini meatballs for 14 minutes at 350°F.
- While the meatballs are baking, combine the small ring pasta, tomato puree, water, salt, onion powder, garlic powder, and paprika in a large pot or dutch oven.
- Heat the mixture over high heat until boiling, stirring regularly to avoid sticking.
- Once boiling, reduce heat to a simmer, cover, and let it cook for 15-20 minutes until the pasta is tender.
- Lower the heat and stir in the milk and cheddar cheese until fully melted. For a smoother texture, substitute cream cheese for some of the cheddar.
- Mix in the mini meatballs with the SpaghettiOs and serve hot.
Notes
For added creaminess, consider using cream cheese instead of cheddar.
Feel free to adjust the seasoning to fit your taste preferences.
Leftovers can be stored in the fridge for up to three days.
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg