Spaghetti Os and Meatballs

Making a batch of Spaghetti Os and Meatballs brings me right back to cozy family dinners when I was growing up, with the tantalizing aroma wafting through the kitchen. This comforting dish is an embrace on a plate, transforming the simple ingredients of pasta, meat, and sauce into a warm, satisfying meal. It’s an unpretentious dish that reminds us why we love being in the kitchen: the joy of creating something delicious that warms the heart and soul.

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The beauty of this recipe lies not only in its tantalizing flavors but also in how effortlessly it comes together. With just 40 minutes on the clock, you can prepare a dish that’s as delightful as the ones you’d get from your favorite restaurant but without the hefty price tag. It’s the kind of meal that sparks nostalgia and comforts the spirit, promising to turn any mundane evening into a special occasion. Dive into the fun of whip up this classic comfort food today!

Why You’ll Love This Recipe

• Simple & Quick: With just 15 minutes of prep and a 40-minute cook time, dinner will be on the table in no time!
• Irresistible Flavor: Expect juicy meatballs paired with perfectly cooked anellini pasta in a rich, tomato-filled sauce that makes each bite magical.
• Eye-Catching Appeal: Fun to eat, these little pasta rings paired with meatballs are sure to bring out your inner child.
• Flexible Serving: Perfect for weeknight dinners, family gatherings, or even a comforting lunch.
• Diet-Friendly Options: Easily adaptable with turkey, beef, or vegetarian alternatives — everyone can enjoy their own version!

Ingredients You’ll Need

• ¼ cup grated parmesan cheese (Opt for good quality for better flavor.)
• 1 slice white bread, crumbled or ⅓ cup breadcrumbs (Use fresh bread for the best meatball texture.)
• ¾ cup + 3 tablespoons 2% milk (Divided use helps to soak the bread and keep meatballs moist.)
• 3 cloves garlic, finely chopped or grated (Infuses both the meatballs and sauce with amazing flavor.)
• 1 teaspoon kosher salt (Essential for seasoning and balancing flavors.)
• 2 teaspoons onion powder (Adds depth to the meatballs’ flavor.)
• 8 ounces 93% ground turkey (Feel free to substitute with your favorite ground meat.)
• ½ tablespoon olive oil (Used for browning the meatballs.)
• 8 ounces anellini pasta, uncooked (These small, ring-shaped pasta are key for that classic Spaghetti Os feel.)
• 2 cups chicken bone broth (Adds a depth of flavor; it’s comforting and nutritious.)
• 1 teaspoon Italian seasoning (A flavorful blend that brings everything together.)
• 1 cup crushed tomatoes (Use brands like Tuttorosso for rich flavor.)

How to Make Spaghetti Os and Meatballs

1. Prepare the Meatball Mixture: In a medium mixing bowl, combine ¼ cup grated parmesan cheese, 1 slice crumbled white bread (or ⅓ cup breadcrumbs), 3 tablespoons of milk, 1 clove of chopped garlic, ½ teaspoon kosher salt, and 1 teaspoon onion powder. Allow the bread to soak in the milk for a few moments before gently incorporating 8 ounces of ground turkey. Make sure to mix everything thoroughly, then shape the mixture into mini meatballs about ½ tablespoon in size.

2. Brown the Meatballs: In a large, deep skillet, heat ½ tablespoon of olive oil over medium-low heat. Add the meatballs in batches, browning each side for about 2 minutes, just until they achieve a nice color. They don’t need to be cooked through at this stage, as they will simmer later. Once browned, remove them from the skillet and clean the pan.

3. Cook the Pasta: Lightly spray the cleaned skillet with oil, then add 8 ounces of uncooked anellini pasta and the remaining 2 cloves of garlic. Toast them together over medium-high heat for 2 to 3 minutes until fragrant.

4. Combine in the Sauce: Pour in 2 cups of chicken bone broth, sprinkle in 1 teaspoon of Italian seasoning, add another teaspoon of onion powder, and the remaining ¾ cup of milk. Stir in 1 cup of crushed tomatoes and ½ teaspoon of salt. Bring this mixture to a roaring boil.

5. Simmer with Meatballs: After boiling, carefully return the meatballs to the pan. Stir gently, cover with a lid, and reduce the heat to medium-low. Allow everything to simmer for about 10 minutes.

6. Finish Cooking: Uncover the skillet and give the mixture a good stir. Continue to cook for an additional 10-12 minutes, covered, until the pasta is al dente and the sauce has thickened. The dish should remain saucy but not overly dry, resembling a delightful, slightly soupy pasta.

Storing & Reheating

To store leftover Spaghetti Os and Meatballs, let it cool to room temperature. Place the dish in an airtight container and keep it in the refrigerator for up to three days. If you want to freeze it, transfer it to a freezer-safe container, where it will last for up to three months. To reheat, simply microwave on high for about 2-3 minutes, or until heated through. You may notice the texture changes slightly, but a splash of extra broth or a drizzle of olive oil will help revive its original charm.

Chef’s Helpful Tips

• Avoid Overmixing: When shaping your meatballs, be gentle. Overmixing can make them tough.
• Meat Temperature: Ensure your ground turkey (or chosen meat) is cool but not stiff. This helps them bind well.
• Adjust Thickness: If the sauce seems too thick while cooking, add a bit more broth or water until you get the desired consistency.
• Experiment with Flavors: Feel free to add some crushed red pepper for a spicy kick or fresh herbs like basil for added brightness.
• Make Ahead: These meatballs can be prepared in advance and stored in the fridge. Simply simmer with the sauce on the day you want to serve.

Savor the delightful experience of this classic dish at your table. Each bite delves into nostalgic flavors while still being considerate of modern tastes.

Recipe FAQs

Can I use another type of pasta instead of anellini?

Absolutely! While anellini brings a nostalgic touch to the dish, you can substitute it with any small pasta, such as ditalini or even mini shells. Just remember to adjust your cooking time as needed based on the pasta you choose.

What if my meatballs fall apart during cooking?

If your meatballs fall apart, it may be because the mixture was too wet or not mixed enough. Always ensure the breadcrumbs are well-soaked in the milk and try adjusting the meat-to-breadcrumb ratio if necessary.

How long does the dish last in the fridge?

You can store your Spaghetti Os and Meatballs in an airtight container in the refrigerator for up to three days. Just make sure it’s cooled completely before sealing.

Can I freeze the leftovers?

Yes! It freezes beautifully. Place the cooled dish in an airtight container or freezer bag and store it for up to three months. Just remember to defrost in the fridge overnight before reheating.

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