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!
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Main Course
Cuisine: American, Italian
Keyword: beef, pasta
Servings: 6servings
Calories: 494kcal
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Ingredients
Meatballs
¾lbground beef
¼cuppanko crumbs
2tablespoongrated parmesan cheese
1garlic cloveminced
2tablespoonmilk
1 largeeggbeaten
1 ½teaspoonItalian seasoning
½ teaspoonsalt
½teaspoonblack pepper
Sauce
4tablespoonbutterdivided
2garlic clovesminced
½cupfinely diced yellow onion
2tablespoontomato paste
29ozcan tomato sauce
½tablespoongranulated sugar
1teaspoonsalt
¼teaspoonblack pepper
¼-1/2cuppasta watermore if desired
10-12ozaneletti pasta
½cupgrated parmesan cheese
Instructions
Preheat the oven to 350°F.
In a medium bowl, combine all meatball ingredients and mix thoroughly. Roll meat into ½-inch balls and place on a sheet pan. Bake 15-20 minutes or until an internal temperature of 165°F is reached.
Bring a large pot of salted water to boil. Cook the pasta until al Dente. Reserve ½ 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, ¼ 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.