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Grown-Up SpaghettiOs & Meatballs

Course Dinner
Prep Time 10 minutes
Total Time 45 minutes
Servings 8

Ingredients

  • Kosher salt
  • 1 pound anelletti or similar small round pasta
  • 1 can 28 ounces whole peeled tomatoes
  • 1 pound 90% lean ground beef chuck
  • 1/4 cup panko breadcrumbs
  • 1 large egg
  • 3/4 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 2 cloves garlic finely chopped
  • 1 can 8 ounces tomato sauce
  • 1/2 teaspoon granulated sugar
  • 1 cup shredded cheddar cheese about 4 ounces
  • 1/4 cup half-and-half
  • 2 tablespoons grated Parmesan cheese plus more for serving

Instructions

  • Boil the pasta until just al dente, then set aside.
  • Blend the whole peeled tomatoes until smooth.
  • Mix the beef, panko, egg, oregano, garlic powder, and salt to form meatballs.
  • Brown the meatballs in a pot, then set aside.
  • In the same pot, cook garlic until golden, then add the blended tomatoes, tomato sauce, sugar, and salt.
  • Return the meatballs to the pot and simmer until cooked through.
  • Stir in the cheddar, half-and-half, and Parmesan until melted.
  • Add the pasta and toss to coat, adjusting the sauce consistency with reserved pasta water if needed.
  • Serve the pasta and meatballs in bowls, topped with extra Parmesan. Enjoy!