One-Pot Spaghetti-O’s and Meatballs

Alright you Chef Boyardee loving 90’s kids- I have a real treat for y’all here with these copycat One-Pot Spaghetti-o’s and Meatballs! 

This One-Pot Spaghetti-o’s and Meatballs is actually more of a cross between the Chef Boyardee Spaghetti and Meatballs and the Campbell’s Soup Spaghetti’Os and Meatballs. Why? Well, I was really going for the flavor of Chef Boyardee but the annelini pasta (you know, the ones that look like Spaghetti-O’s) are just too damn cute. 

The recipe is easy to make and all made in one pot. I simply sear up a simple meatball, set them aside for a second and mix up a super simple, creamy tomato base. The base of the soup is a combination of Kettle & Fire Bone Broth Tomato Soup, broth, balsamic vinegar, and some seasonings. I then add uncooked pasta to the mixture and let it cook down until tender right, which helps thicken the sauce! 

*you can find Kettle & Fire at some grocery stores, but you can also purchase online and use my code ‘DEFINEDDISH’ for 20% off. (*affiliate link)

The end result gives me all the nostalgic Chef Boyardee feels, and my kids LOVED it, also! A new family favorite for your dinner table that I can’t wait for y’all to try!

One-Pot Spaghetti O’s with Meatballs

Serves: 4 people

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4.60 from 5 votes

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Ingredients

For the Meatballs:

• 1 lb. ground beef
• 1 egg whisked
• 2 cloves garlic minced
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tbsp finely chopped fresh basil leaves
• 3 tbsp arrowroot flour
• 2 tbsp extra virgin olive oil

For the Rest:

• ½ cup finely diced yellow onion about ½ onion
• 2 cloves garlic minced
• Kosher salt and black pepper to taste
• 2 [16-oz] cartons Tomato Bone Broth Soup
• 1 cup chicken broth beef broth works too
• 1 tbsp balsamic vinegar
• ½ tsp italian seasoning
• 1 cup small pasta such as ditalini, annelini, or stellini
• 1/4 cup freshly chopped basil leaves

Instructions

• In a large bowl, combine the beef, egg, garlic, salt, pepper, basil, and arrowroot flour. Mix until well combined.
• Heat the oil in a large pot or dutch oven over medium heat. When the oil is hot, add the meatballs in a single layer (you may need to do it in two batches) and cook until golden brown on both sides, 2 to 3 minutes per side. (They don’t need to be cooked through, just browned as they will continue to cook later.) Transfer the browned meatballs to a plate and set aside.
• In the same pot, add the onion, garlic, and a pinch of salt and pepper and cook, stirring, until the onions are tender, about 4 minutes. Add the tomato bone broth soup, chicken broth, balsamic, and Italian seasoning and stir to combine. Add the meatballs back into the mixture and any of it’s juices.
• Add the pasta and gently stir to combine, bring to a boil. Once boiling, reduce the heat to a light simmer and cook, uncovered and gently stirring often, until the pasta is tender and sauce has thickened, 12 to 15 minutes.
• Taste and sauce and add salt and pepper, if desired. Serve topped with basil!