10.05.21

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! 

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! 

One-Pot Spaghetti-o's and Meatballs

*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

One-Pot Spaghetti-o's and Meatballs
Serves: 4 people
Print
5 from 1 vote
Prep Time10 mins
Cook Time25 mins
Total Time35 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!

14 Comments

  • Reply
    Joanna
    October 15, 2021 at 5:59 pm

    Do you think a chickpea pasta would work well in this dish?

    • Reply
      Alex
      October 16, 2021 at 12:45 pm

      I personally don’t like it with Chickpea pasta as it has a stronger flavor; however, it does work!!

  • Reply
    Annie
    October 15, 2021 at 1:40 am

    Any time you make a one pot recipe it’s a “hell yes making that immediately”. They’re all so good!

  • Reply
    Stefanie T
    October 14, 2021 at 2:33 am

    5 stars
    Loved it!! Brings back all my childhood memories eating Spaghetti-O’s from a can. This cleaned up, grown up version is hands down better. Thank you Alex!!

  • Reply
    Emily
    October 13, 2021 at 9:05 pm

    How big should the meatballs be? Ice cream scoop size? Approximately how many meatballs does this make?

  • Reply
    Jennifer Miller
    October 13, 2021 at 1:48 pm

    I was really excited about this meal, but it was way to vinegar tasting? Followed the recipe exactly too. The meatballs were good though!

  • Reply
    Kelsey
    October 12, 2021 at 11:04 pm

    Assuming the balsamic goes in with the soups and broths ?! Whipping it up now and noticed it wasn’t in the instructions 🙂

    • Reply
      Alex
      October 13, 2021 at 12:32 am

      hi! yes it’s listed in the instructions now I think you may have just missed it 😉 let me know if it’s not reading correctly from your end!

  • Reply
    Lindsay
    October 10, 2021 at 3:59 am

    Can the egg in the meatballs be replaced with anything? We have an egg allergy to worry about and can only do them if they are baked!

  • Reply
    Renee
    October 9, 2021 at 12:36 am

    I’m using pacific foods tomato soup. Ingredients were similar. I can’t seem to find where the balsamic goes? Is it just a drizzle to finish?

    • Reply
      Alex
      October 11, 2021 at 11:45 am

      sorry about that, just fixed it!

  • Reply
    Emily
    October 8, 2021 at 6:37 pm

    Any suggestions for a substitute for
    the Kettle and Fire if we can’t find it in stores and don’t want to wait for it to be shipped? so can’t wait to make this!

    • Reply
      Megan Blowey
      October 10, 2021 at 11:35 pm

      Same question!

    • Reply
      Alex
      October 11, 2021 at 11:41 am

      Hi Emily! You could use another brand of store-bought tomato soup. If it’s something thicker (like campbell’s) you may need 2 cups of broth to have enough liquid to cook down the pasta!

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