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Homemade SpaghettiOs with Mini Meatballs


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Rate this recipe 4.8/5 (4 Votes)
Homemade SpaghettiOs with Mini Meatballs 1 Picture


  • 1/3 cup Vidalia onion, minced fine
  • 1 T. olive oil
  • 1 clove garlic, minced
  • 4 cups good beef stock
  • 1/2 pound ground chuck
  • 1 t. Kosher salt
  • 1 egg
  • 1/2 cup plain bread crumbs
  • 2 t. dried minced onions- not powder
  • 1/2 t. garlic powder
  • 1/2 cup finely grated Parmesan cheese
  • 28 ounces canned peeled ground tomatoes
  • 12 ounces “o” shaped or “abc” mini pastas
  • 1/2 cup finely grated Parmesan cheese
  • 1 T. butter
  • Kosher salt and pepper to taste


Adapted from


Step 1

In a large pot sweat onions in olive oil, stirring often. Once the onions are translucent, stir in garlic and cook for about one minute. Add stock and bring to a boil. Meanwhile in a large bowl mix- chuck, salt, egg, bread crumbs, dried minced onions, garlic powder, and Parmesan cheese until well blended. Drop by small balls (about the size of a hazelnut) into the boiling broth. Boil 5 minutes. Add tomatoes, pasta, cheese, butter, and salt and pepper to taste. Stirring frequently simmer until the pasta is al dente. Pour into 10 wide-mouth (8ounce) mason jars or other containers of choice.

STORAGE– Store in the refrigerator up to 4 days or in the freezer up to 3 months. Microwave to reheat.

Note- Do not forget that you can use your own choice of pasta whether it be gluten-free or whole wheat, as well as your choice of stock and meat. I used organic stock and free-range beef. Adjust all my recipes according to your choice of ingredients, food intolerances, and nutritional needs.

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