There are just some foods that instantly take you back to when you were a kid. For me, Spaghetti O’s are definitely one of them.
I grew up eating them straight from a bowl while watching cartoons, not a care in the world. And now, as a mom, I wanted to recreate that same cozy, nostalgic comfort for my own kids… just with simple, real ingredients and way better flavor!
These homemade Spaghetti O’s with mini meatballs are everything you remember and more. They are even more saucy, glossy, and tomato-y than the real deal, but made at home in under 30 minutes! They’re kid-approved, in-law approved, freezer-friendly, and honestly just as comforting for adults as they are for little ones!
Why You’ll Love This Recipe
- Nostalgic and cozy – tastes just like the canned version, but better
- Simple pantry ingredients – nothing fancy, you can use any shape of pasta!
- Kid-friendly – soft pasta, mild sauce, tiny meatballs
- Quick and easy – ready in about 30 minutes
- Freezer-friendly – perfect for busy nights
Tips for the Best Homemade Spaghetti O’s
- Skip the cream or milk for the most authentic canned Spaghetti O’s color and flavor
- If the sauce gets too thick, add a small splash of pasta water
- For extra nostalgia, stir in a small handful of shredded cheddar at the end
- Make the meatballs extra tiny for the most classic look
Homemade Spaghetti O’s with Mini Meatballs
Ingredients
Mini Meatballs Ingredients
- ½ lb ground beef (or beef/pork blend)
- 2 slices stale bread, crusts removed
- 1–2 Tbsp milk
- 1 Tbsp grated Parmesan
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 1–2 Tbsp finely chopped fresh parsley
Sauce
- 1 Tbsp olive oil or butter
- 2 Tbsp tomato paste
- 1 (15 oz) can tomato sauce
- ½ tsp salt (adjust to taste)
- ½ tsp sugar (optional, classic flavor)
- ¼ tsp paprika
- ¼ tsp garlic powder
- ¼ tsp onion powder
Pasta
- 8 oz small ring pasta
Instructions
- Preheat oven to 400°F. Tear the stale bread into small pieces, place in a bowl and drizzle with milk. Let it soak for 1–2 minutes until soft and soggy then squeeze/tear it further until paste-like.
- To a large bowl add the ground beef, Parmesan, garlic powder, onion powder, salt, pepper, fresh parsley and bread mixture. Gently mix just until combined.
- Roll into small, marble-size meatballs and arrange on a parchment lined baking sheet.
- Bake for 10–12 minutes, until just cooked through.
- Meanwhile, bring a large pot of salted water to a rolling boil. Cook pasta until just al dente. Drain and set aside.
- Heat olive oil in a large skillet or pot over medium heat. Add the tomato paste and cook for 1–2 minutes, stirring, until slightly darkened and fragrant.
- Pour in the tomato sauce and stir to combine. Let it simmer for about 5 minutes to deepen the flavor.
- Add the baked meatballs to the sauce. Stir in the salt, sugar (if using), paprika, garlic powder, and onion powder.
- Add the cooked pasta and gently stir until everything is coated in the sauce. Let it simmer for 2–3 minutes until warmed through and cohesive. Enjoy!