Name: Grown-Up SpaghettiOs & Meatballs
Prep time: 10 min
Cook time: 10 min
Yield: 6
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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Grown-Up SpaghettiOs & Meatballs

1. Kosher salt -

2. 1 lb. anelletti or other small round pasta, such as ditalini -

3. 1 (28-oz.) can whole peeled tomatoes -

4. 1 lb. (90% lean) ground beef chuck -

5. 1/4 c. panko bread crumbs -

6. 1 large egg -

7. 3/4 tsp. dried oregano -

8. 1/4 tsp. garlic powder -

9. 1 tbsp. extra-virgin olive oil -

10. 1 tbsp. unsalted butter -

11. 2 cloves garlic, finely chopped -

12. 1 (8-oz.) can tomato sauce -

13. 1/2 tsp. granulated sugar -

14. 1 c. shredded cheddar (about 4 oz.) -

15. 1/4 c. half-and-half -

16. 2 tbsp. grated Parmesan, plus more for serving -

How to cook deliciously - Grown-Up SpaghettiOs & Meatballs

1. Stage

In 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.

2. Stage

Meanwhile, in a blender, blend tomatoes until smooth; set aside.

3. Stage

In 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.

4. Stage

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.

5. Stage

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 1/2 teaspoon salt and stir to combine.

6. Stage

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.

7. Stage

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.

8. Stage

Divide pasta and meatballs among bowls. Top with more Parmesan.