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Homemade Spaghettios

By Georgia Johnson
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes

Ingredients 

For Meatballs:

  • 1 lb. ground beef
  • ⅓ cup panko breadcrumbs
  • 3 Tbsp. milk
  • 1 egg, whisked
  • 2 Tbsp. grated Parmesan
  • 3/4 tsp. Italian seasoning
  • 3/4 tsp. kosher salt
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder

For Sauce:

  • 1 Tbsp. butter
  • 3 cloves garlic, minced
  • 2 Tbsp. tomato paste
  • 8 oz. tomato sauce
  • 3 cups beef broth
  • 1/4 cup half and half
  • 2 tsp. Worcestershire sauce
  • 1 tsp. Italian seasoning
  • ½ lb. anellini pasta

For Serving:

  • ½ cup Parmesan cheese freshly shredded
  • 1 Tbsp. chopped parsley

Instructions

  • Add the meatball ingredients to a large bowl. Mix gently until just combined. Roll meat mixture into ¾-inch meatballs. Cook in a large skillet over medium heat until cooked through, 5-6 minutes. Remove from pan to a plate; set aside.
  • Melt butter in same skillet. Set to medium heat. Add garlic and tomato paste; stir to combine. Cook for 1-2 minutes.
  • Add tomato sauce, broth, half and half, Worc. sauce, Italian seasoning, and pasta; bring to a boil. Cook uncovered to al dente, according to package instructions.
  • Add meatballs and Parmesan. Stir to combine. Sprinkle with chopped parsley and additional Parmesan, optional. Remove from heat and serve.
  • Enjoy!

Notes

  • Don’t skip browning the meatballs. It adds so much depth and flavor to the sauce.
  • Use freshly grated Parmesan. It melts creamier and gives the sauce that rich, cheesy taste you can’t get from pre-grated cheese.
  • Keep an eye on the pasta. Since everything cooks together, you’ll want to stir occasionally to prevent sticking.
  • Add more broth if needed. As the pasta absorbs the liquid, you can splash in a bit more if the sauce gets too thick.
Course: Beef