Recapture the magic of childhood with this upgraded homemade version of the beloved SpaghettiOs with meatballs that taste even better than the canned classic. This nostalgic comfort food transforms simple ingredients into a creamy, satisfying meal that brings back memories of metal lunch boxes and after-school snacks. Unlike the processed canned version, this homemade recipe features tiny, flavorful meatballs made from seasoned ground beef and a rich tomato soup base that creates the signature creamy texture we all remember.
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Table of Contents
Why This Recipe Works
The secret lies in the tiny meatballs, which are packed with flavor, and the cream of tomato soup base, which mimics the familiar creamy texture of the original. Using somewhat lean ground beef without draining creates natural flavor and richness that enhances the sauce. The pasta alternatives provide the perfect bite-sized shapes that make eating fun for kids and adults. The simple seasoning blend ensures the meatballs have depth without being too complex for young palates.
Ingredients
Meatball Components:
- Ground beef – Provides protein and savory foundation for tiny, flavorful meatballs
- Salt – Enhances all flavors and helps bind the meat
- Ground black pepper – Adds gentle warmth and depth
- Italian seasoning – Contributes familiar herb blend that complements tomato base
Pasta and Sauce Base:
- Anelli Siciliani pasta – Traditional “O” shaped pasta perfect for authentic texture
- Cream of tomato soup – Creates the signature creamy, familiar sauce base
- Water – Thins the soup to perfect consistency for coating pasta
Step-by-Step Instructions
- Prepare meatball mixture: In a medium bowl, combine ground beef, salt, black pepper, and Italian seasoning. Mix gently until just combined, avoiding overworking the meat.
- Form tiny meatballs: Using about one teaspoon of meat mixture for each, roll into small balls roughly the size of large peas. They should be bite-sized for easy eating.
- Cook the meatballs: Heat a large skillet over medium heat. Add the meatballs and brown on all sides, cooking for 1-2 minutes per side. Don’t drain the fat; it adds flavor to the final dish.
- Prepare the pasta: While the meatballs cook, bring a large pot of salted water to boil. Cook Anelli Siciliani according to the package directions until al dente. If using rigatoni, cook it and then slice it into 1/4-inch rounds to create “O” shapes.
- Create the sauce base:Â In a large saucepan, combine both cans of cream of tomato soup with one can of water (use an empty soup can to measure). Stir until smooth.
- Combine everything: Add cooked meatballs with their drippings to the tomato soup mixture. Heat through until bubbling gently.
- Add pasta and serve: Gently stir in cooked pasta until well coated with sauce. Serve immediately while hot.
Storage & Reheating Instructions
- Refrigerator Storage: Cool completely and store in airtight containers for 3 days in the refrigerator.
- Freezer Storage: Freeze in portion-sized containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Microwave Reheating: Heat in a microwave-safe bowl, stirring every 30 seconds, until heated through. Add a splash of water if the mixture seems thick.
- Stovetop Reheating: Warm gently in a saucepan over low heat, stirring frequently and adding water to maintain consistency.
Homemade SpaghettiOs with Meatballs – Easy Copycat
Ingredients
- 1 pound ground beef
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon Italian seasoning
- 5 ounces pasta Anelli Siciliani or Rigatoni or Ditalini
- 20 ounces cream of tomato soup 2 cans
Instructions
- In a medium-sized bowl combine ground beef, salt, ground black pepper, and Italian seasoning. Stir to combine.
- Heat a large skillet over medium heat. Make small meatballs with about 1 teaspoon of ground beef. Brown the meatballs. The meatballs should take just about a minute or two on each side.
- While the meatballs are cooking cook the pasta. If you are using rigatoni, slice the pasta into 1/4 inch slices. In a large pot add the tomato soup, and one can that is filled with water. Add meatballs and heat through. Add pasta and stir gently. Serve immediately.
I think tomato soup would have too much salt ( I am on a low salt diet ) what can I substitute.. Maybe made marinara sauce?
I believe there is a low salt version of Campbells Tomato Soup.
You could also use anelletti it’s a slightly smaller version of the ring soup pasta anelli = anelletti so some people might be confused if ordering online they are basically the same thing one is just slightly larger then the other but not enough to make a difference.
This is great idea for school project and can I use the recipe Stephanie?
Sure, just let them know where you got the recipe. What kind of school project is this?
This school project is about Technology and Livelihood Education or THM subject, Thanks in advance. 🙂
I made this yesterday, meatballs wasen’t home made though but anyway. Very nice tastes that brings you back to Italy.
I want it to try balls with keema & serve to the family & friends.
That sounds like a good option.
How about using ditalini instead of cutting up rigatoni?
That could work too, I will modify my recipe. Great suggestion Janet.
Stephanie, I’m thinking that those little “salad macaroni” pieces would probably also do well in these homemade spaghetti-o’s. This was when they are done, you can just combine everything else and there you go! Just thinkin alout!