One Pan, Homemade Spaghetti-O's w/ Meatballs
Homemade spaghetti-o's with mini handmade meatballs in a savory tomato broth — a nostalgic comfort classic made from scratch in one pan.
Servings: 6 servings
Ingredients
For the Mini Meatballs
- 1 lb ground beef
- 1/4 cup parsley chopped
- 5 garlic cloves minced
- 1/4 cup Italian style bread crumbs
- 1 cup parmesan cheese grated
- 1 tsp beef bouillon
- 1 egg
- 1 tsp salt and pepper
- 1 tbsp olive oil for frying
For the Sauce
- 3 oz tomato paste
- 1 tbsp garlic minced
- 5 cups chicken broth more if needed while pasta is cooking
- 1 lb anelletti pasta or you can use D'Italiani too
- 1 cup parmesan cheese grated, more to taste/for serving
- salt and pepper to taste
Instructions
- Combine all ingredients for meatballs and roll into small balls.
- Heat oil on medium-medium high and fry meatballs until golden on all sides (5-7 minutes total). They don't have to cook through at this point as they will finish in the sauce. Remove from pan and set aside.
- In the same pan, add tomato paste and garlic and let cook for 2-3 minutes. Add chicken broth and turn heat to high, bring to a boil. Once boiling, lower heat to medium-low and add pasta and cook until done (about 12-15 minutes). At the half way point (8 minutes) add meatballs back in.
- Stir often as it can stick to the bottom of the pan. If needed, add more chicken broth (1/2 cup at a time) until pasta is done.
- Add fresh cheese. Stir and enjoy!
Nutrition
Calories: 684kcal | Carbohydrates: 66g | Protein: 39g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 1975mg | Potassium: 635mg | Fiber: 3g | Sugar: 5g | Vitamin A: 741IU | Vitamin C: 8mg | Calcium: 461mg | Iron: 4mg