Jump to Recipe

Like Sloppy Joes, here’s another nostalgic dish from my GenX childhood. A few years ago I bought a can to remind myself how amazing it tastes. Ugh. It was awful. Mushy pasta. Flavorless sauce. What kind of meat are in those meatballs? How could it be so bad, so not what I remembered? No wonder my parents didn’t want to waste their money on it, and would make plain spaghetti instead. But I felt like I was missing out.

When I came across this recipe, I just smiled. It has all the good memories of SpaghettOs with the deliciousness that the canned stuff didn’t have. This recipe comes from BA with a few tweets of my own. I split the sauce recipe. I had a few items I needed to use up and I wanted more meatballs. One could never have too many meatballs.

Warning. I didn’t take very many pictures. No gorgeous vegetables. No exotic spices. None of that. We’re down to basics here. Tomato. Pasta. Meat. Grunt.

Make your meatballs. Mix together panko, cheese, seasonings, egg, cream, and beef. Form into little balls. You’ve got yourself meatballs. I wasn’t sure if I’d use them all in the pasta, but they make really good leftovers. Like a meatball sandwich. Or on toothpicks, if we’re going old school.


Time to cook these guys. I grabbed my gorgeous Le Creuset dutch oven. I love this thing. It’s expensive, but you only need one and it’s so durable that I’ll probably pass it on to my son. Hopefully, he’ll cook for himself by then. Right now we’re in the cheese and crackers phase. Another classic not to be overrated.

So, I have a love/hate relationship with meatballs. Mine NEVER stay together when I cook them. Maybe the mixture is too soft? Maybe I’m flipping them over too soon (but I don’t think so)? I honestly don’t know. If I had to do this over again, I’d make my favorite meatballs instead: Ina Garten’s Roasted Italian Meatballs. These never fall apart and are super easy to make.

Cook them up.


Move them to a separate plate when they are cooked. Try not to obsess they aren’t perfect. know that they will taste fantastic.

Now it’s time to make your sauce. In the same pot, you’ll start layering your flavors. Cook up some chopped onion and minced garlic. Add tomato paste and cook. Throw in some spices, a little sugar (yes, sugar….it makes the tomatoes taste better…it’s science…something to do with bringing out the sweetness by toning down the acidity to unripe tomatoes), fresh basil (I’m sure the original SpaghettiOs didn’t use this), and ground tomato sauce. Cook it for at least 20 minutes. If you can cook it longer, you should because it’ll just taste better. It was time to get dinner on the table so after 20 minutes, I gently added my meatballs and meatball pieces, and cooked that for another 10 minutes.

While all this simmering is going on, cook the pasta. You want to use any pasta that looks like rings or is a short tube, like ditalini, which is what I had on hand. Anelleti looks more like rings (I looked it up…I don’t know what all these shapes look like), but I had made macaroni salad a while ago and had a bunch of ditalini leftover. I was tired of it staring at me every time I opened my pantry door.

When the sauce is done simmering and the pasta is cooked al dente. Gently mix together. To preserve what was left of the integrity of my meatballs, I spooned some sauce into the pasta, spooned some on a plate, added a few meatballs, spooned more pasta on top, added another meatball or two, grated some fresh Parmesan cheese, and called it good.


The results were pretty good. Two thumbs up from the boys. The older “boy” laughed at the name. The younger boy thought we were crazy like usual.




  • 1/4 cup panko (Japanese breadcrumbs)
  • 1 tablespoon coarsely grated Parmesan plus more for serving
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • Kosher salt
  • 1 large egg beaten
  • 5 tablespoons heavy cream
  • 1 pound ground beef chuck 20% fat
  • 2 tablespoons olive oil
  • 1/2 medium onion finely chopped
  • 1 large garlic clove minced
  • freshly ground pepper
  • 1 tablespoon tomato paste
  • 1 teaspoon paprika
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 tablespoon sugar
  • 2 large basil sprigs
  • 28 ounces ground tomatoes
  • 6 ounces anelletti, ditalini, or other short tubular pasta


  • Whisk panko, cheese, oregano, garlic powder, and 1 1/2 teaspoons salt in a medium bowl. Whisk in egg and cream. Add beef. Mix with your hands until just combined, being careful not to overwork (if packed too firmly, meatballs will be dense). Form into 1"-diameter balls, about 24. Transfer to a plate.
  • Heat oil in a large skillet or dutch oven, preferably cast iron, over medium-high. Cook meatballs, turning occasionally, until lightly browned on all sides but not fully cooked through, about 5 minutes. Transfer to another plate.
  • Cook onion and garlic in same skillet, stirring occasionally, until onion is translucent and begins to soften, about 5 minutes. Season with salt and pepper. Add tomato paste and cook until brick red, about 1 minute. Add paprika and red pepper flakes. Cook until fragrant, about 1 minute. Add sugar, basil, and ground tomatoes.
  • Reduce heat and simmer until sauce is slightly reduced and flavors have melded, about 20 minutes. Add meatballs and any accumulated juices.Continue to cook until meatballs are cooked through, 5–10 minutes.
  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and return to pasta pot. Pour sauce and meatballs over pasta and stir to combine. Transfer to a platter and top with cheese.