Spicy Meatball Homemade SpaghettiOs - Homemade spaghettiOs with meatballs, black olives and a spicy sauce.

I never really did enjoy eating spaghettiOs. Not even as a kid. My palate was more sophisticated, likely from all the homemade sauce my Mom fed us. That weak imitation stuff in a can just didn’t taste good even back then.

When I saw these cute little pasta rings in the store the first thing I was reminded of was spaghettiOs. Uh-oh Ut-oh spaghettiOs. If you grew up in America that catchy advertising jingle is ingrained in your brain even if they weren’t a part of your diet. Uh-oh spaghettiOs.

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My version of spaghettiOs includes mouth-watering meatballs and arrabbiata sauce. Spicy red chile pepper sauce. For a pop of heat. To keep things on the convenient side I used a jarred sauce.

Then because that wasn’t enough I sliced up giant black olives to resemble the pasta rings and grated a smattering of mozzarella on top to finish.

There’s no ut-oh’s here. Just grown-up spaghettiOs.

For the sophisticated kid in you.

📖 Recipe

Spicy Meatball Homemade SpaghettiOs

Homemade spaghettiOs with meatballs, black olives and a spicy arrabbiata sauce.

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Prep Time 20

Cook Time 16

Total Time 36

Course Main Course

Cuisine American, Italian

Servings servings

Ingredients

meatballs:
12 ounces ground beef 80 - 85%

1 egg
2 tablespoons bread crumbs
2 tablespoons grated parmesan cheese

2 tablespoons onion minced
2 cloves garlic minced
1 teaspoon Italian seasoning crushed between fingertips

1 teaspoon chopped fresh parsley
½ teaspoon coarse salt
⅛ teaspoon fresh black pepper

pasta:
8 ounces anelletti pasta
1 can extra large olives sliced

1 - 2 jars of good quality Arrabbiata sauce I like Bertolli or Barilla(If you like it
extra saucy you may need 2 jars)
mozzarella or parmesan cheese for grating over top

Instructions

Preheat oven to 400 degrees F. Lightly grease a large baking sheet with sides or a roasting pan.
In a large bowl combine all the meatball ingredients with a fork. Roll tablespoon full meatballs and place in pan 1 inch apart. Bake 15 - 16 minutes until cooked through in the middle.
Meanwhile cook the pasta to al dente according to package directions.

Heat the sauce in a large saucepan and add the olives.
Once the meatballs are cooked scoop them into the sauce along with the drained, cooked pasta.
Serve with grated mozzarella or Parmesan cheese.