Homemade SpaghettiOs with Mini Meatballs
If you have a picky toddler at home, you have to give these homemade SpaghettiOs with mini meatballs a try! This is my homemade version of a childhood favorite, made with mini meatballs, little pasta rings, and a flavorful tomato sauce.
Ingredients
For the Mini Meatballs
- 1 lb lean ground beef or ground turkey
- 1 large egg
- ¼ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- ¼ tsp salt
- ¼ tsp black pepper
For the SpaghettiOs
- 1 24 oz jar pasta sauce
- 1 14.5 oz can petite diced tomatoes
- 1 carton 32 oz chicken broth
- 1 tsp Italian seasoning
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp sugar
- 2 cups dry ring-shaped pasta Anellini or Anelletti
- ¼ cup grated Parmesan cheese optional
Instructions
Prepare the Mini Meatballs
- In a large mixing bowl, combine the ground beef or turkey, egg, breadcrumbs, Parmesan cheese, onion powder, garlic powder, paprika, salt, and black pepper.
- Mix until everything is well combined, being careful not to overmix.
- Using a 1-teaspoon measuring spoon, scoop out the meat mixture and roll into mini meatballs. I love using a teaspoon to keep the meatballs small and consistent in size, especially for little ones!
- Heat a lightly oiled skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned and fully cooked. Ground beef should reach 160°F and ground turkey 165°F.
- Remove the cooked meatballs from the skillet and set aside.
Make the Homemade SpaghettiOs
- In a large pot or deep skillet, combine the pasta sauce, petite diced tomatoes (including the juices), chicken broth, Italian seasoning, salt, black pepper, and sugar.
- Stir everything together and bring to a gentle boil over medium-high heat.
- Add the dry ring-shaped pasta directly to the sauce mixture and stir well.
- Reduce the heat to medium-low and cook, uncovered, until the pasta is al dente, stirring occasionally to prevent sticking. Cooking time will vary depending on the pasta brand.
- Once the pasta is tender, add the cooked mini meatballs back into the pot and gently stir to combine.
- If desired, stir in ¼ cup grated Parmesan cheese for extra flavor.
- Allow everything to simmer together for another 2–3 minutes, then remove from the heat. Let cool to a toddler-safe serving temperature before serving.
Notes
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Keep the meatballs mini! Using a teaspoon makes it easy to create smaller, evenly sized meatballs. Cut or mash them further as needed for your toddler’s chewing ability.
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Watch the pasta closely. Ring-shaped pasta cooks quickly, so stir occasionally and check for doneness to prevent it from becoming mushy.
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Adjust the consistency. The pasta will continue absorbing liquid as it sits. Add a splash of broth or water if the sauce becomes too thick.
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Make it freezer-friendly. You can prepare the meatballs ahead of time and freeze them for an easy weeknight meal.
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For little ones: Consider using no-salt-added tomatoes and lower-sodium broth, and adjust the seasonings to your family’s preference.
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