Spaghetti Os and Meatballs (One-Pan Homemade Recipe)
Skip the can and make this cozy one-pan Spaghetti Os and Meatballs instead. Mini turkey meatballs and pasta cook together in one-pot in a simple tomato sauce for an easy comfort food dinner the whole family will love.
Homemade Spaghetti-Os
Spaghettios and Meatballs might be nostalgic for some, but I’ve never loved canned pasta. This version was inspired by my friend Dyanne, who made something similar for her toddler and shared it with me—it was such a smart, simple idea that I had to try it my way. I know so many of you love my Instant Pot Spaghetti Os with Beef from my Simple Cookbook, so I turned it into a one-pan meal with mini turkey meatballs and saucy pasta. The pasta cooks right in the tomato sauce, so it gets perfectly tender and soaks up all that flavor. It’s cozy, kid-friendly, and an easy weeknight dinner that feels a little playful, but still something I actually want to eat.
Ingredients You’ll Need
Keep reading to learn more about the ingredients for my easy turkey meatball pasta recipe. See the recipe card below for the exact measurements.
- Grated Parmesan adds salt and flavor and keeps the meatballs tender.
- Bread binds the meatball ingredients together. You can crumble a slice of white bread or use store-bought breadcrumbs.
- 2% Milk keeps the meatballs moist and the sauce a little creamy.
- Garlic: Finely chop garlic or grate it with a microplane.
- Seasoning: Onion powder and Italian seasoning
- 93% Ground Turkey provides lean protein, but you can use any type of ground meat.
- Olive Oil greases the pan so the meatballs don’t stick.
- Anellini Pasta is a small, round pasta shape, just like traditional SpaghettiOs. If you can’t find it at your grocery store, Amazon sells it.
- Chicken Bone Broth makes this homemade spaghettios high in protein. I used Swanson, but any brand will work.
- Crushed Tomatoes form the base of the sauce, giving it a rich tomato flavor.
How to Make Spaghetti Os with Meatballs
The spaghettios sauce will be thinner and saucier than most red sauces–almost soupy. It shouldn’t be dry like mac and cheese. See the recipe card at the bottom for printable directions.
- Make the meatballs: Mix all the meatball ingredients together except for the turkey. Wait 5 to 10 minutes for the bread to soak up the milk, then fold in the ground meat until just combined. Shape the mixture into mini balls.
- Brown the meatballs in a large, deep pan for 2 minutes on each side. They don’t need to be fully cooked since they’ll simmer in the sauce later. Remove them from the pan, then wipe it clean with a paper towel.
- Toast the pasta and garlic for a few minutes. Toasting pasta enhances its flavor and will give off a nutty aroma when it’s ready.
- Prepare the red sauce: Pour the bone broth, remaining milk, and crushed tomatoes over the pasta and sprinkle with Italian seasoning, onion powder, and salt.
- Simmer the sauce and meatballs: Bring the sauce to a boil over high heat. Add the meatballs to the pan, cover, and reduce the heat to medium- low. Simmer for 10 minutes, then uncover and cook for another 10 minutes. Once the pasta is al dente and the sauce has thickened, dig in!
Can I Use Ground Chicken or Beef?
Yes! Ground chicken works just like turkey and keeps it light. If you prefer beef, that’s a great option too—it will have a richer, more classic flavor. You can use 93% lean for a balance of flavor and less fat.
Variations and Tips (Protein Swaps, Pasta Shapes)
- Switch out the ground turkey: This works with ground bison, ground beef, or ground chicken.
- Can’t find the classic “O” pasta? This is the pasta I use. Try other small shapes like ditalini, alphabet, acini di pepe, or Israeli couscous. You might need to adjust the cooking time based on the package instructions.
- Broth options: You can use regular chicken broth if you prefer.
- Want a creamier sauce? Swap the milk for half-and-half for a more decadent sauce.
- No Italian seasoning? Use a mix of whatever dried herbs you have on hand. Try oregano, thyme, or parsley.
- My sauce is too dry! If your pan’s lid has a vent hole, that might be the culprit. You can add up to 1 to 2 cups more bone broth to reach the right consistency. If a lot of the sauce has evaporated, it could impact the pasta’s cooking time, so check if it’s al dente.
- Dairy-free: Replace 2% milk with unsweetened almond milk or another plant-based milk and omit the parmesan.
- Gluten-free: Use gluten-free bread, breadcrumbs and pasta.
- Vegetarian: Omit the meatballs and use vegetable broth. Feel free to sauté some vegetables before adding the sauce ingredients, or stir in spinach or kale toward the end.
Is This Kid-Friendly / Toddler-Friendly?
Very! The mini meatballs and small pasta shape make it easy for little ones to eat, and the mild tomato sauce is familiar and comforting. If making it for toddlers, you can keep the seasoning simple and cut the meatballs even smaller.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will continue to absorb the sauce as it sits, so when reheating, add a splash of water or broth to loosen it up. Reheat on the stove or in the microwave until warmed through.
More One-Pan Pasta Recipes You’ll Love
For more kid-friendly dinner ideas, check out these five easy one-pan pasta recipes to inspire your next meal!
Yield: servings
Serving Size: 1 ½ cups
- ¼ cup grated Parmesan cheese, use good quality
- 1 slice white bread, about 30 grams, crumbled or ⅓ cup breadcrumbs
- ¾ cup + 3 tablespoons 2% milk, divided
- 3 cloves garlic, finely chopped or grated, divided
- 1 teaspoon kosher salt, divided
- 2 teaspoons onion powder, divided
- 8 ounces 93% ground turkey, or your favorite ground meat
- ½ tablespoon olive oil
- 8 ounces anellini pasta, uncooked (see note below)
- 2 cups chicken bone broth, I used Swansons
- 1 teaspoon Italian seasoning
- 1 cup crushed tomatoes, I used Tuttorosso
In a medium mixing bowl combine parmesan, crumbled bread, 3 tablespoons milk, 1 clove garlic, ½ teaspoon salt and 1 teaspoon onion powder. Let bread soak up the milk before adding ground meat and thoroughly mixing. Shape turkey into mini balls roughly ½ tablespoon each.
Heat olive oil in a large deep skillet (one with high walls) over medium-low heat and cook to brown about 2 minutes on each side (don’t worry about cooking through, they will get simmered later on). Remove from the pan and wipe clean.
Spray the skillet with oil and add pasta and remaining garlic over medium-high heat, toast both until aromatic, 2-3 minutes. Add bone broth, Italian seasoning, onion powder, remaining milk, crushed tomatoes and remaining ½ teaspoon salt. Bring to a boil over high heat, then add the meatballs back to the pan, stir, cover and lower heat to medium-low. Cook for 10 minutes.
Uncover and stir; continue to cook, covered until the pasta is al dente and sauce is thickened, about another 10-12 minutes. The finished product should be saucy, but also slightly soupy, with a decent amount of liquid. Not on the dryer-side like a mac and cheese.
Last Step:
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Other small pastas like ditalini, alphabets, or even Israeli couscous, work here– just adjust cooking time accordingly.
If your pans cover has a vent hole, you may need to add additional broth, keep another 1-2 cups on hand just in case. Check pastas doneness as you cook.
Serving: 1 ½ cups, Calories: 425.5 kcal, Carbohydrates: 57 g, Protein: 26 g, Fat: 10 g, Saturated Fat: 3 g, Cholesterol: 51 mg, Sodium: 691.5 mg, Fiber: 3.5 g, Sugar: 7.5 g
