Spaghetti Os and Meatballs

By:

jeremy

Published:

April 2, 2026

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Spaghetti Os and Meatballs is a nostalgic dish that takes many of us back to our childhood, reminding us of cozy dinners and warm family gatherings. The soft, tender pasta circles and juicy meatballs come together in a comforting, saucy union that warms your heart. This dish is neither complicated nor fussy—it’s pure comfort food at its finest. Plus, it’s a budget-friendly recipe that even picky eaters will love.

I first encountered this delightful combination in a family friend’s kitchen on a rainy day. The aroma was inviting, and each bite felt like a warm hug. Since then, I’ve made my version countless times, always with a few twists to keep it fresh yet familiar. You’ll love how quickly this comes together, making it perfect for a weeknight dinner or a casual gathering. So, gather your ingredients, and let’s create something comforting, fun, and utterly satisfying together!

Why You’ll Love This Recipe

Simple & Quick: Ready in about 55 minutes, perfect for busy evenings.
Irresistible Flavor: The blend of spices and garlic creates a delightful taste in every bite.
Eye-Catching Appeal: Those charming little meatballs nestled in pasta are just too cute!
Flexible Serving: Great for casual family dinners or parties; everyone will love it.
Diet-Friendly Options: Easily adaptable with different meats or gluten-free pasta!

Ingredients You’ll Need

¼ cup grated parmesan cheese: Adds a rich, savory flavor. Make sure to use a good quality cheese for the best results.
1 slice white bread (about 30 grams, crumbled or ⅓ cup breadcrumbs): Acts as a binder in the meatballs, ensuring they stay moist.
¾ cup + 3 tablespoons 2% milk, divided: Helps to soak the bread and makes the meatballs tender.
3 cloves garlic, finely chopped or grated, divided: Infuses the dish with aromatic flavor.
1 teaspoon kosher salt, divided: Enhances the overall flavor.
2 teaspoons onion powder, divided: Adds a deeper, savory note to both the meatballs and sauce.
8 ounces 93% ground turkey, or your favorite ground meat: Ground turkey is lean, but you can use beef, chicken, or even plant-based alternatives.
½ tablespoon olive oil: For browning the meatballs and providing a touch of richness.
8 ounces anellini pasta, uncooked: This small, ring-shaped pasta is the star of the dish. You can substitute with small elbow macaroni in a pinch.
2 cups chicken bone broth: Adds depth; a good quality broth, like Swanson’s, works wonders.
1 teaspoon Italian seasoning: A classic blend that complements the tomatoes and meat.
1 cup crushed tomatoes: Provide the saucy base. I recommend using Tuttorosso for its rich flavor.

How to Make Spaghetti Os and Meatballs

Prepare the Meatballs: In a medium mixing bowl, combine ¼ cup grated parmesan cheese, crumbled bread or breadcrumbs, 3 tablespoons milk, 1 clove garlic, ½ teaspoon salt, and 1 teaspoon onion powder. Let the bread soak up the milk for a few minutes before adding 8 ounces of ground turkey. Mix well and shape into mini meatballs about ½ tablespoon each.
Brown the Meatballs: Heat ½ tablespoon olive oil in a large deep skillet over medium-low heat. Brown the meatballs for about 2 minutes on each side—don’t worry about cooking them through, as they’ll simmer later. Once browned, remove the meatballs from the skillet and wipe it clean.
Toast the Pasta: Spray the skillet with a little oil and add the uncooked anellini pasta along with the remaining 2 cloves of garlic over medium-high heat. Toast them for about 2-3 minutes until fragrant.
Add the Broth and Sauce: Carefully pour in 2 cups of chicken bone broth, 1 teaspoon Italian seasoning, the remaining 1 teaspoon onion powder, ¾ cup milk, 1 cup crushed tomatoes, and the remaining ½ teaspoon salt. Stir to combine, then bring everything to a boil over high heat.
Simmer with Meatballs: Once boiling, add the browned meatballs back into the pan. Stir, cover, and reduce the heat to medium-low. Let it simmer for about 10 minutes.
Finish Cooking: After 10 minutes, uncover and give everything a good stir. Continue to cook, covered, until the pasta is al dente and the sauce has thickened, which will take another 10-12 minutes. The mixture should be saucy yet slightly soupy, not too dry like macaroni and cheese.

Storing & Reheating

To store your spaghetti Os and meatballs, let it cool to room temperature before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days. If you’re looking to store it longer, you can freeze it in a freezer-safe container for up to 3 months. When reheating, simply warm it on the stovetop over medium heat, adding a little more broth or water if it appears too thick.

Chef’s Helpful Tips

Avoid Overmixing: When mixing the meat for the meatballs, mix just until combined. Overmixing can lead to tough meatballs.
Get Creative with Seasonings: Feel free to adjust the spices in this recipe. Add a pinch of red pepper flakes for some heat or fresh basil for a fresh touch.
Check Pasta Doneness: Cooking times may vary based on your stove. Taste the pasta a minute or two before the time is up to check for al dente perfection.
Keep it Saucy: If you like your dish extra saucy, add more chicken broth or tomatoes to the skillet as it cooks.

If you’re searching for a dish that radiates warmth and comfort, this recipe for spaghetti Os and meatballs is just what you need. It brings together simple ingredients in an enjoyable, satisfying way. Not to mention, it’s super fun to eat!

Experiment with the recipe as you go, and don’t hesitate to make it your own. Whether you stick to the classic combination or try new flavors, I encourage you to dive into the comforting world of spaghetti Os and meatballs. It’s a fantastic meal that’s sure to bring joy to your table.

Recipe FAQs

Can I use a different type of meat?

Absolutely! While ground turkey is a healthier option, you can easily use ground beef, chicken, or pork. If you’re opting for a plant-based version, try using a meat substitute that’s formulated for meatballs.

How do I prevent the pasta from getting mushy?

To avoid mushy pasta, keep a close watch on the cooking time. Start checking for doneness a couple of minutes before the recommended time. Cooking the pasta to al dente will ensure it retains some bite, even as it simmers in the sauce.

Can I make this dish ahead of time?

Yes, you can prepare the meatballs and sauce ahead of time! Simply store them in the fridge for up to 2 days before cooking. When you’re ready to eat, just heat up the sauce and then cook the pasta fresh, so it retains its texture.

What’s the best way to serve this dish?

This dish is wonderful on its own, but if you want to elevate it, consider topping it with some fresh herbs, a sprinkle of extra parmesan cheese, or a side of garlic bread. It’s great for family dinners or as a hit at potlucks!