Homemade Spaghettios and Meatballs

Who doesn’t have fond memories of Spaghettios and Meatballs?!? If you think they’re yummy from a can, just wait til’ you try them homemade!

Ingredients

Meatballs:
  • 3/4 lb ground beef
  • 1/4 cup panko crumbs
  • 2 tbsp grated parmesan cheese
  • 1 clove garlic, minced
  • 2 tbsp milk
  • 1 large egg, beaten
  • 1 1/2 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • Sauce:
  • 4 tbsp butter, divided
  • 2 cloves garlic, minced
  • 1/2 cup finely diced yellow onion
  • 2 tbsp tomato paste
  • 29oz can tomato sauce
  • 1/2 tbsp granulated sugar
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/4-1/2 cup pasta water, or more if desired
  • 10-12oz aneletti pasta
  • 1/2 cup grated parmesan cheese
  • Recipe

    Preheat the oven to 350°F. In a medium bowl, combine all meatball ingredients and mix thoroughly. Roll meat into 1/2-inch balls and place on a sheet pan. Bake 15-20 minutes or until an internal temperature of 165 is reached.

    Bring a large pot of salted water to boil. Cook the pasta until al Dente. Reserve 1/2 cup of the pasta water, then drain the pasta.

    In a medium skillet on medium-high heat, melt two tablespoons of the butter. Once melted, add garlic and onion, cooking until translucent, about 3-4 minutes. Stir in the tomato paste, and cook 2 minutes. Add the tomato puree, sugar, salt, pepper, remaining butter, 1/4 cup of the pasta water and parmesan cheese. Mix well and simmer on low 3-5 minutes. Add additional pasta water to thin the sauce if needed. Fold in the cooked meatballs and drained pasta and serve garnished with additional parmesan.

    Approximate Nutrition Information for 1 serving (serves 6): 494 calories, 20g fat, 54g carbs, 24g protein

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    Who doesn’t have fond memories of Spaghettios and Meatballs?!? If you think they’re yummy from a can, just wait til’ you try them homemade!