Grown-Up SpaghettiOs & Meatballs
Rating
Grown-Up Spaghetti-Os & Meatballs are the nostalgic dinner of your dreams.
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
- ¼ c. panko bread crumbs
- 1 large egg
- ¾ tsp. dried oregano
- ¼ tsp. garlic powder
- 1 tbsp. extra-virgin olive oil
- 1 tbsp. unsalted butter
- 2 cloves garlic, finely chopped
- 1 (8-oz.) can tomato sauce
- ½ tsp. granulated sugar
- 1 c. shredded cheddar (about 4 oz.)
- ¼ c. half-and-half
- 2 tbsp. grated Parmesan, plus more for serving
Instructions
- In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente, 2 to 3 minutes less than package instructions. Reserve ½ cup pasta water before draining. Transfer pasta to a medium bowl; reserve pot.
- Meanwhile, in a blender, blend tomatoes until smooth; set aside.
- In a medium bowl, combine beef, panko, egg, oregano, garlic powder, and ½ teaspoon salt. Roll into roughly 1" balls and arrange on a plate.
- In 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.
- In 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 ½ teaspoon salt and stir to combine.
- Return 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.
- Remove 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.
- Divide pasta and meatballs among bowls. Top with more Parmesan.
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