Homemade Spaghetti Os and Meatballs

Name: Homemade Spaghetti Os and Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 servings
Ingredients: ¼ cup grated Parmesan cheese (use good quality); 1 slice white bread (about 30 grams, crumbled or ⅓ cup breadcrumbs); ¾ cup + 3 tablespoons 2% milk (divided); 3 cloves garlic (finely chopped or grated, divided); 1 teaspoon kosher salt (divided); 2 teaspoons onion powder (divided); 8 ounces 93% ground turkey (or your favorite ground meat); ½ tablespoon olive oil; 8 ounces anellini pasta (uncooked (see note below)); 2 cups chicken bone broth (I used Swansons); 1 teaspoon Italian seasoning; 1 cup crushed tomatoes (I used Tuttorosso)

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Some nights call for a dinner that feels familiar and easy, and this one fits the bill perfectly. Tiny pasta, juicy turkey meatballs, and a cozy tomato sauce all come together in a single skillet, filling your kitchen with a wonderful aroma while you barely lift a finger to clean up afterward.

Submitted by
Camila @camilacooks

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01 The Story Behind This Dish 02 Recipe Card 03 Ingredients 04 Directions 05 Notes & Tips 06 Nutrition Facts 07 Community Photos 08 Reviews 09 Related Recipes

Recipe Story

The Story Behind This Dish

A little note from the kitchen.

There's something so comforting about a bowl of tiny pasta swimming in a rich tomato sauce alongside little bites of tender meatball. This dish brings back that nostalgic, cozy feeling of a childhood favorite, but made fresh in your own kitchen with real ingredients you can feel good about serving.

Every spoonful has a lovely mix of textures, from the soft, tiny rounds of anellini pasta to the juicy, tender turkey meatballs studded with garlic and onion powder. The sauce itself, built from bone broth, crushed tomatoes, and a splash of milk, turns silky and slightly thickened as it simmers, clinging to every noodle and meatball in the pot.

This is the kind of meal that's perfect for busy weeknights when you want something warm and filling without a mountain of dishes to clean up afterward. It's also a wonderful way to win over picky eaters who love familiar flavors, or to treat yourself to a nostalgic dinner that feels like a hug in a bowl.

Homemade Spaghetti Os and Meatballs

COURSE: Main Course DIFFICULTY: Easy

PREP TIME 15 mins

COOK TIME 30 mins

TOTAL TIME 45 mins

SERVINGS 1 people

Directions

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1 Grab a medium mixing bowl and stir together the grated Parmesan, crumbled white bread, 3 tablespoons of the milk, 1 clove of the chopped garlic, ½ teaspoon of the kosher salt, and 1 teaspoon of the onion powder. Let this mixture sit for a minute or two so the bread has time to fully absorb the milk before you move on.

2 Add the ground turkey to the bowl and mix everything together thoroughly with your hands until well combined. Roll the mixture into small meatballs, about ½ tablespoon of mixture per ball.

3 Warm the olive oil in a large, deep skillet with high sides over medium-low heat. Add the meatballs and cook for about 2 minutes per side, just until browned on the outside. Don't worry if they aren't cooked through yet, since they'll finish cooking later in the sauce. Transfer the browned meatballs to a plate and wipe the skillet clean.

4 Mist the same skillet with a bit of oil, then add the uncooked anellini pasta along with the remaining chopped garlic. Set the heat to medium-high and toast the pasta and garlic together for 2 to 3 minutes, stirring often, until fragrant.

5 Pour in the chicken bone broth, Italian seasoning, the remaining milk, the crushed tomatoes, and the remaining ½ teaspoon of salt and the remaining onion powder. Turn the heat up to high and bring everything to a boil.

6 Nestle the browned meatballs back into the skillet and give everything a good stir. Cover the pan, lower the heat to medium-low, and let it cook for 10 minutes.

7 Remove the lid, stir well, then cover again and continue cooking for another 10 to 12 minutes, or until the pasta is tender but still has a bit of bite (al dente) and the sauce has thickened. The finished dish should look saucy and a little soupy, with plenty of liquid clinging to the pasta and meatballs, rather than dry like a baked mac and cheese.

Chef's Note

Anellini pasta is small and cooks quickly, so keep an eye on it during the final simmering stage to avoid overcooking.

If ground turkey isn't your favorite, ground chicken or lean ground beef work well here without changing the overall method.

The sauce will continue to thicken slightly as it sits, so if you like it extra saucy, serve it right after the final simmer.

Wiping the skillet clean after browning the meatballs helps the pasta toast evenly in the next step instead of picking up any leftover browned bits.

Using a good quality Parmesan makes a noticeable difference in the flavor of the meatballs, since it's one of the main seasoning components.

Nutrition Facts

Serving: 1 serving

Calories: 1440kcal

Protein: 48g

Carbs: 180g

Fat: 60g

Sugar: 24g

Fiber: 12g

Sodium: 1200mg

Cholesterol: 120mg

Potassium: 600mg

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The Story Behind This Dish

Homemade Spaghetti Os and Meatballs