A homemade take on the classic, One-Pot Spaghetti-O’s with Mini Meatballs makes a comforting, family-friendly dinner that’s perfect any weeknight. This version keeps the nostalgic O-shaped pasta and pairs it with small, flavorful beef meatballs and bright fresh herbs for a meal kids and adults both love.
I make this recipe all the time for my family. It feels special and homemade while still coming together in a single pot in under an hour, so it’s realistic for busy evenings. The meatballs are simple to prepare—seasoned ground beef bound with an egg, breadcrumbs, Parmesan, and a little milk—then browned before finishing in the sauce. The sauce itself is a quick blend of marinara and broth that simmers with aromatics and fresh herbs, and the small O-shaped pasta cooks directly in the sauce so every bite is saucy and satisfying.
If you prefer a shortcut, store-bought frozen mini meatballs also work well here; just add them to the sauce per the directions. For the freshest flavor, though, making the meatballs from scratch takes only a few extra minutes and yields juicier results.
Ingredients
For the mini meatballs
- 1 pound ground beef (90/10)
- 1 large egg, beaten
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- 1 tablespoon finely chopped fresh basil, plus more for garnish
- 1 tablespoon milk
- 1/4 cup grated Parmesan cheese
- 1/4 cup panko breadcrumbs
- 2 tablespoons extra-virgin olive oil, plus more as needed for the pan
For the sauce and pasta
- 1/2 cup finely diced yellow onion
- 4 garlic cloves, minced
- 1 (25-ounce) jar marinara sauce
- 2 cups low-sodium beef broth (or chicken broth as a swap)
- 1/4 cup freshly torn basil leaves
- 2 tablespoons roughly chopped parsley leaves
- 1 tablespoon coconut sugar (or a pinch of granulated sugar)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon kosher salt, plus more to taste
- 2 cups small pasta (anellini, ditalini, stellini, or orzo)
- Crushed red pepper flakes, optional for serving
Step-by-step
Step one: Make the mini meatballs
In a large bowl, combine the ground beef, beaten egg, salt, pepper, minced garlic, chopped basil, milk, grated Parmesan, and panko breadcrumbs. Mix gently with your hands until everything is evenly combined—avoid overworking the meat. Shape the mixture into small 1/2-inch balls; this size cooks quickly and is perfect paired with the tiny pasta.
Step two: Brown the meatballs
Heat 2 tablespoons of olive oil in a large, deep skillet or braiser over medium-high heat. Add the meatballs in batches so they have space; cook until nicely browned on all sides, about 2 minutes per side. They do not need to be fully cooked through at this stage. Transfer the browned meatballs to a clean plate and set aside.
Step three: Build the sauce
Reduce the heat to medium-low and add a drizzle of olive oil if the pan looks dry. Add the diced onion and minced garlic, and cook, stirring, until softened and fragrant, about 3 minutes. Pour in the jar of marinara and the beef broth, stirring to combine. Add the torn basil, chopped parsley, coconut sugar, 1/2 cup Parmesan, and 1 teaspoon kosher salt. Bring the mixture to a gentle simmer over medium–medium-low heat and let it warm through for 3 to 4 minutes.
Step four: Cook the pasta in the sauce
Stir the small pasta into the sauce and cook, stirring frequently, until the pasta is very al dente and has absorbed much of the sauce, about 8 to 10 minutes. Keep the heat controlled and stir often—small pasta can stick to the bottom if left unattended. If the sauce reduces too quickly, lower the heat a touch and continue stirring.
Step five: Finish with the meatballs
Return the browned meatballs and any accumulated juices to the pot, stirring gently to combine. Continue to cook, stirring frequently, until the meatballs are cooked through and the pasta is tender, about another 5 to 6 minutes. Remove the pan from the heat, cover, and let it rest for 2 minutes—this helps the pasta absorb a little more sauce and lets flavors settle.
Step six: Garnish and serve
Garnish with extra torn basil and a sprinkle of crushed red pepper flakes if you like a touch of heat. Serve immediately while hot.
Recipe FAQs
Can I make this in advance and reheat?
Yes. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the pasta and meatballs gently in a skillet over medium-low heat with a splash of broth to loosen and rehydrate the sauce.
Can I swap the beef broth for another liquid?
Yes. Chicken broth works well as a substitute, or use water plus an extra pinch of salt if needed. Adjust seasoning to taste.
Notes and nutrition
This one-pot dinner pairs nicely with a simple green salad or steamed vegetables. If you want to save time, frozen mini meatballs can replace homemade meatballs—add them to the sauce directly and simmer until heated through. The recipe yields about six servings.
Approximate nutrition per serving: 516 kcal, 45 g carbohydrates, 26 g protein, 25 g fat. Nutrition is an estimate and will vary based on exact ingredients and portion sizes.
Author
Recipe adapted from Alex Snodgrass.
Photography and styling by Eat Love Eats.