Boujee Adult Spaghetti Ooohs
Rediscover the joy of your favorite childhood meal with this elevated version of Spaghettios and meatballs. Merging the simplicity of the classic with sophisticated flavors, this recipe features a homemade tomato sauce and oven-baked meatballs, seasoned perfectly with a hint of Texas Beef BBQ Rub for a unique, savory touch. It’s a delightful blend of nostalgic comfort and adult refinement, transforming a simple dish into a gourmet experience. Ideal for those who love to bring a touch of elegance to their cherished childhood meals.
Gourmet Grown-Up Spaghettios & Meatballs: A Childhood Classic Reimagined
Glenn Connaughton
6
15 minutes
45 minutes
American
Beef
Embark on a delightful culinary journey back to the simplicity and joy of childhood with this homemade Spaghettios and Meatballs recipe. As a cherished favorite during my own childhood and a frequent request from my kids, this dish holds a special place in our family’s heart. It evokes memories of times when the kids would hurriedly finish their bowl of Spaghettios, eager to return to their outdoor adventures. This recipe captures the essence of those carefree days, with the added sophistication and depth of flavor that comes from a homemade touch. Perfect for a family dinner, it not only satisfies the palate but also stirs up nostalgic feelings of childhood, reminding us of the joy and simplicity of those times. Whether you’re reliving your own childhood memories or creating new ones with your family, this recipe is a delightful blend of the past and present, tailored to bring smiles and comfort to your dinner table.
In this nostalgic homemade Spaghettios and Meatballs recipe, the meatballs are specially crafted using Prosper Meats‘ unique blend, comprising 65% chuck and 35% ground brisket. This special blend infuses the meatballs with a rich, robust flavor and succulent texture, elevating the dish to a whole new level of deliciousness.
Ingredients
For the sauce
- 1 tablespoon olive oil
- 2 tablespoons white onion (grated)
- 2 teaspoons Garlic (minced)
- 28 oz can tomato purée
- 1 tablespoon Italian seasoning
- 1 teaspoon Revolution barbecue Texas Beef BBQ Rub
- 2 teaspoons Calabrian Chile
- 2 teaspoons granulated sugar
- 1/2 cup pasta water
For the Meatballs
- 1 pound ground beef (We used Prosper Meats Prosper Blend)
- 1/4 cup Panko flakes
- 1 Egg
- 1 tablespoon white onion (grated)
- 1 tablespoon garlic (minced)
- 1 tablespoon Parmesan cheese (grated)
- 1 tablespoon Italian seasoning
For the pasta
- 1 package La Molisana Pasta Anellini Siciliani (16 oz)
- 1 tablespoon kosher salt
Directions
Preheat the Oven and Start with the Pasta
Preheat your oven to 425°F (220°C).
Bring a large pot of water to a boil, adding 1 tablespoon of kosher salt.
Add the pasta and cook for about 19-20 minutes until al dente, stirring occasionally. Reserve 1/2 cup of pasta water before draining.
Prepare and Bake the Meatballs
In a bowl, mix the ground beef, Panko, egg, grated onion, minced garlic, grated Parmesan, and Italian seasoning.
Form the mixture into 24 meatballs using a 1 tablespoon measuring spoon.
Place meatballs on a baking tray lined with parchment paper or a silicone baking mat.
Bake in the preheated oven for 8-10 minutes or until the meatballs are cooked through.
Make the Sauce
Heat olive oil in a saucepan. Sauté grated onion and minced garlic until translucent.
Add tomato purée, Italian seasoning, Texas Beef BBQ rub, Calabrian Chile, and sugar, simmering on low heat.
After the sauce thickens slightly, stir in the reserved pasta water to adjust consistency.
Combine and Serve
Add the baked meatballs to the sauce, allowing them to simmer together briefly.
Toss the cooked pasta in the sauce, ensuring each piece is well-coated.
Serve hot, garnished with a sprinkle of Parmesan and your favorite herbs.
