Description
Childhood comfort meets grown-up flavor in this homemade Spicy Meatball SpaghettiOs recipe. Small, zesty meatballs and pasta swim in a rich tomato sauce that brings nostalgia and excitement to your dinner table, promising a delightful twist on the classic childhood favorite.
Ingredients
Scale
Meatballs:
- 12 ounces (340 grams) ground beef (80-85%)
- 1 egg
- 2 tablespoons grated parmesan cheese
- 2 tablespoons bread crumbs
- 2 cloves garlic (minced)
- 1 teaspoon chopped fresh parsley
- 0.5 teaspoon fresh black pepper
- 0.5 teaspoon coarse salt
- 2 tablespoons onion (minced)
- 1 teaspoon Italian seasoning (crushed between fingertips)
Pasta and Sauce:
- 8 ounces (226 grams) anelletti pasta
- 1 can extra large olives (sliced)
- 1 or more jars of good quality arrabbiata sauce
Cheese Topping:
- Mozzarella or parmesan cheese for grating on top
Instructions
- Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius). Lightly grease a large baking sheet or roasting pan with olive oil to prevent sticking.
- In a generous mixing bowl, combine ground meat, breadcrumbs, grated Parmesan cheese, minced garlic, chopped parsley, beaten egg, salt, and black pepper. Gently fold ingredients together using a fork until evenly distributed.
- Shape the meat mixture into uniform, bite-sized spheres approximately in volume. Arrange meatballs across the prepared baking sheet, ensuring approximately 1 inch (2.5 centimeters) of separation between each sphere.
- Roast the meatballs in the preheated oven for 15 to 16 minutes, rotating the pan halfway through cooking to ensure consistent browning. Verify internal temperature reaches 160 degrees Fahrenheit (71 degrees Celsius) for food safety.
- Meanwhile, cook spaghetti in a large pot of salted water according to package instructions, aiming for al dente texture. Drain pasta thoroughly using a colander.
- In a substantial saucepan, warm tomato sauce over medium heat. Add sliced black olives and allow flavors to meld for 3 to 4 minutes.
- Carefully transfer golden-brown meatballs into the simmering sauce. Gently fold cooked pasta into the mixture, ensuring each component is evenly coated.
- Plate the spaghetti and meatballs, garnishing with freshly grated mozzarella or Parmesan cheese for an indulgent finishing touch.
Notes
- Crafting homemade meatballs requires gentle mixing to prevent tough texture, ensuring each bite remains tender and juicy.
- Selecting high-quality ground meat with slightly higher fat content guarantees maximum flavor and moistness in your meatballs.
- Preheating the baking sheet helps create crispy exterior edges while maintaining a succulent interior for the meatballs.
- Draining pasta immediately after cooking prevents overcooking and maintains that perfect al dente consistency restaurant chefs adore.
- Adding olives into the sauce introduces a briny, unexpected depth that elevates the entire dish’s Mediterranean-inspired profile.
- Topping with freshly grated cheese creates a luxurious finish, melting slightly from the warmth of the pasta and sauce.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: American-Italian
Nutrition
- Serving Size: 4
- Calories: 546 kcal
- Sugar: 4g
- Sodium: 895mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 100mg