Homemade Spaghetti O’s

Can we talk about the real problem with Spaghetti O’s? There are never enough meatballs! It’s almost like you have to dig through the bowl to find one. So we decided to fix the ratio and make our own homemade spaghetti O’s have that same nostalgic, cozy flavor of the canned version but made with fresher homemade sauce, lots of noodles and a generous amount of soft mini meatballs. Just like the original, but better.

These homemade spaghetti O’s are start with a creamy tomato broth that is just as familiar as the one’s you grew up with. We replaced the O-shaped noodles with orecchiette pasta because we like that this round past catches all the creamy sauce. Homemade mini meatballs are seasoned to perfection and roasted until soft and tender before they simmer in the sauce. 

This soup is packed with savory, tomato flavor that is so ridiculously satisfying. Once you realize how easy it is to make this homemade version, you may never look at the canned version the same way again!

Why You’ll Love These Homemade Spaghetti O’s

• Perfect for when you want something nostalgic. Food can be so nostalgic and comforting. That is why we love to remake our own versions of some of our childhood favorites. After one bite of these homemade spaghetti O’s you’ll be transported right back to your childhood dining table.
• Easy enough to make on a weeknight! This pasta is made with simple ingredients and takes just about 45 minutes to make which makes it a perfect option for an easy weeknight dinner. 
• Makes a large batch! This is great for serving a group or if you want to meal prep some dinners for the week.

How to Make Spaghetti O’s, Step by Step

Step 1. Make meatballs while oven preheats.

These homemade meatballs bake up so tender just like the canned version but they are some much more flavorful. 

Start by preheating the oven to 425°F and line a baking sheet with parchment paper. Set the pan to the side while you mix the meat mixture. 

In a medium mixing bowl, mix together eggs, panko bread crumbs, shredded parmesan cheese and seasonings. Mix in the ground beef together with your hands until the mixture is evenly combined. 

Use a spoon to scoop up small pieces of the ground meat mixture and and roll the meat into small meatballs. You want them to be about 3/4-inch wide meatballs. One pound of meat will make about 70-80 mini meatballs.When we said we wanted meatballs, we meant it!

Place the rolled meatballs on the parchment-lined baking sheet. Once all of them are rolled, bake them in the oven for about 16-20 minutes or until they reach an internal temperature of 165°F. 

Tip: Don’t overmix the meatball mixture. If your meatballs are overmixed, they will be tougher and won’t have that ideal soft, tender texture. 

Step 2. Make tomato sauce while meatballs are cooking.

While the meatballs are cooking, make the tomato sauce. Start by adding butter, tomato paste, minced garlic and seasonings to a dutch oven over medium heat. Stir the mixture around until smooth. This seasoned tomato paste mixture will be flavorful the base to your sauce. 

Let that simmer over medium heat for about 5 minutes before stirring in tomato sauce and beef broth.

Step 3. Cook pasta in sauce and stir in meatballs. Serve hot topped with extra cheese and basil.

Let the broth mixture come to boil before adding in the dry pasta. Cook the pasta according to the package instructions, until it is al dente. Stir in parmesan and heavy cream to make the sauce creamy. 

Lastly, stir in the homemade meatballs and serve hot with extra cheese on top and some fresh basil leaves. 

Tips for Making Homemade Spaghetti O’s

• Keep the meatballs small and evenly sized. The mini meatballs part of what makes this recipe fell like the canned classic, so make sure you make them small. It does make a lot of meatballs so if you want to prep these ahead of time for quicker assembly, you can!
• Don’t overmix the meatball mixture. If you work the meat too much, it will get tough and you won’t have the desired soft meatball texture. 
• Cook pasta directly in the boiling tomato sauce. This way the pasta absorbs some of that yummy tomato flavor as it cooks. And it’s one less bowl you’ll have to clean!
• Add heavy cream and parmesan at the end. This will give the pasta sauce a creamy finish right at the end!

Storing Leftover Homemade Spaghetti O’s

Allow the pasta to cool completely before storing. Store leftover Spaghetti O’s in an airtight container for 3-4 days. 

Reheating Leftover Homemade Spaghetti O’s 

When reheating, add a splash of beef broth or water to loosen the sauce and bring back the creamy sauce consistency.

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