Easy Homemade Spaghetti O's with Meatballs
A delightful blend of childhood comfort and gourmet flair, this dish features savory beef meatballs and tender Annelini pasta in a rich, homemade tomato sauce.
Ingredients
For the Sauce
- 4 tablespoons unsalted butter Melted in a pot
- 1 can (6 or 7 ounces) tomato paste Stirred into the melted butter
- 2 teaspoons pizza seasoning or dried oregano
- 2 teaspoons coarse kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon granulated sugar Optional for balancing acidity
For the Main Dish
- 2 cups frozen mini beef meatballs Added to the sauce
- 5 cups beef broth For the soup base
- 16 ounces dried Annelini pasta Cook according to package instructions
- 1/2 cup grated Parmesan cheese Stirred in for creaminess
Instructions
Preparation
- Melt the unsalted butter in a large nonstick stock pot over medium heat.
- Stir in the tomato paste gradually, letting it darken slightly.
- Add the pizza seasoning, kosher salt, garlic powder, onion powder, and granulated sugar, stirring well.
- Incorporate the frozen meatballs and beef broth, bringing the mixture to a boil.
- Once boiling, add the Annelini pasta and cook according to package instructions until al dente.
- Turn off the heat and mix in the grated Parmesan cheese until creamy.
- Taste and adjust seasoning with more broth and salt if needed.
Notes
For a lighter option, consider using turkey meatballs. Leftovers can be stored in an airtight container for 3-4 days or frozen for up to 3 months. Remember to add a splash of broth when reheating.