Ingredients
Kosher salt
1 lb. anelletti or other small round pasta, such as ditalini
1 (28-oz.) can whole peeled tomatoes
1 lb. (90% lean) ground beef chuck
1/4 c. panko bread crumbs
1 large egg
3/4 tsp. dried oregano
1/4 tsp. garlic powder
1 tbsp. extra-virgin olive oil
1 tbsp. unsalted butter
2 cloves garlic, finely chopped
1 (8-oz.) can tomato sauce
1/2 tsp. granulated sugar
1 c. shredded cheddar (about 4 oz.)
1/4 c. half-and-half
2 tbsp. grated Parmesan, plus more for serving
Preparation
Step 1In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente, 2 to 3 minutes less than package instructions. Reserve 1/2 cup pasta water before draining. Transfer pasta to a medium bowl; reserve pot.Step 2Meanwhile, in a blender, blend tomatoes until smooth; set aside.Step 3In a medium bowl, combine beef, panko, egg, oregano, garlic powder, and 1/2 teaspoon salt. Roll into roughly 1" balls and arrange on a plate.Step 4In same large pot over medium-high heat, heat oil. Cook meatballs, turning occasionally, until browned all over, 4 to 6 minutes. Return meatballs to plate and wipe any excess oil from pot.Step 5In same pot over medium-high heat, melt butter. Cook garlic, stirring constantly, until golden and fragrant, about 1 minute. Add reserved blended tomatoes, tomato sauce, granulated sugar, and 1/2 teaspoon salt and stir to combine.Step 6Return meatballs to pot with sauce. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until meatballs are cooked through and sauce is thickened, 10 to 12 minutes.Step 7Remove from heat and stir in cheddar, half-and-half, and Parmesan until combined and melted. Add pasta and toss to coat, adding reserved pasta water a few tablespoons at a time to thin sauce, if needed.Step 8Divide pasta and meatballs among bowls. Top with more Parmesan.
The classic SpaghettiOs meatball is made with pork, chicken, and beef. Since we are cooking in a smaller quantity—and it can be difficult to buy small amounts of ground meat—we went with all-beef meatballs. If you want to try a variation, just use 1/2 pound ground beef and split the rest between ground chicken and/or pork. P.S. Blending the whole-peeled tomatoes is an extra step, but well worth it to get that perfect texture for the sauce. Check out some of our other favorite copycat recipes that re-create beloved classics: Starbucks Caramel Frappuccinos, IHOP Pancakes, Crunchwrap Supremes, and Big Macs.
