Grown Up SpaghettiOs and Meatballs (50 Minutes)

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Bring a dash of childhood nostalgia to your dinner table with this revamped version of SpaghettiOs. Using ditalini pasta and homemade meatballs, this dish offers a more mature and flavorful take on the classic. Dive into the rich tomato sauce and savory meatballs, and reminisce the good old days, but with a sophisticated twist.

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 cup ditalini pasta
  • 1 lb ground beef
  • 1/4 cup bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 can (14 oz) crushed tomatoes
  • 1 tsp sugar
  • 1/4 tsp red pepper flakes (optional for extra spice)
  • Fresh basil or parsley, for garnish

Instructions

Prepare the Meatball Mixture (5 minutes): In a large mixing bowl, combine ground beef, bread crumbs, Parmesan cheese, egg, garlic, oregano, basil, salt, and pepper. Mix until well combined.

Shape the Meatballs (6-7 minutes): Form mixture into small, bite-sized meatballs. Set aside.

Sauté the Onions (3-5 minutes): In a large skillet over medium heat, heat olive oil. Add the chopped onions and sauté until translucent.

Brown the Meatballs (8-10 minutes): Add the meatballs to the skillet, cooking them until they’re browned on all sides.

Add the Tomatoes (20 minutes): Pour the crushed tomatoes over the meatballs in the skillet. Stir in the sugar and red pepper flakes, if using. Reduce heat to low and let it simmer.

Cook the Pasta (8-10 minutes): While the sauce is simmering, bring a large pot of salted water to a boil. Add the ditalini pasta and cook according to package instructions until al dente. Drain.

Combine and Serve (3 minutes): Mix the cooked pasta with the meatball-tomato sauce. Stir well to ensure every piece of pasta is coated in sauce. Serve hot, garnished with fresh basil or parsley.

Notes

Relish in this Grown-Up Spaghettios and Meatballs dish, a modern take on a cherished classic. Pair it with garlic bread or a crisp salad for a complete meal. The rich flavors are comforting, and it’s sure to evoke fond memories. Adjust the spice level as desired, and remember, it’s even more delicious the next day if you have leftovers!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 470
  • Sugar: 6g
  • Sodium: 580mg
  • Fat: 20g
  • Carbohydrates: 45g
  • Fiber: 4g
  • Protein: 28g
  • Cholesterol: 125mg

Pair this with...

Cheesy Breadsticks

Begin with a basic bread dough – a blend of flour, water, yeast, a bit of sugar, and salt. After kneading and letting it rise until it doubles, roll the dough out into a rectangle on a floured surface. Now, here comes the cheesy magic! Generously sprinkle your favorite shredded cheese, like mozzarella or cheddar, over half of the dough. Fold the other half over the cheese, sealing the cheesy treasure within. Cut the dough into strips, giving you the classic breadstick shape. Arrange them on a baking sheet. Before they go into a preheated oven, you might want to brush them with a mixture of melted butter and garlic for an extra layer of flavor. Bake until they're golden and the cheese inside has melted into gooey perfection.

Leafy Greens Side Salad

Kick things off with a bed of your favorite mixed greens—whether it's spinach, arugula, romaine, or a combination of all. Next, layer on thinly sliced red onion, adding a sharp and colorful zing. Slice a cucumber into neat rounds, offering cool and refreshing bites throughout the salad. Halve some juicy cherry tomatoes and scatter them in, lending their sweet-tart bursts. Finally, dot the salad with pitted green olives, introducing a briny depth. For dressing, a simple vinaigrette made of olive oil, lemon juice, salt, and pepper does wonders. Drizzle it over the salad, toss everything gently, and serve.

Grilled Eggplant

Start with a medium-sized eggplant and slice it into even rounds. About 1/2-inch thick is perfect. Before they hit the grill, brush each side with olive oil. Sprinkle with salt and pepper, or if you're feeling fancy, maybe a hint of garlic powder or smoked paprika. Get that grill nice and hot, then lay the slices down. You're aiming for grill marks and a tender texture, which usually takes about 4-5 minutes per side. Just watch for flare-ups if you've been generous with the oil. When they’re soft and slightly charred, pull them off and give them a final sprinkle of fresh herbs, maybe some basil or parsley. Serve them up hot.

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