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.

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.

Spicy Meatball Homemade SpaghettiOs

Rating: 51

Prep Time: 20 minutes

Cook Time: 16 minutes

Yield: 4 servings

Spicy Meatball Homemade SpaghettiOs

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


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
1/2 teaspoon coarse salt
1/8 teaspoon fresh black pepper
8 ounces anelletti pasta (I like Tomasello)
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


  1. Preheat oven to 400 degrees F. Lightly grease a large baking sheet with sides or a roasting pan.
  2. 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.
  3. Meanwhile cook the pasta to al dente according to package directions.
  4. Heat the sauce in a large saucepan and add the olives.
  5. Once the meatballs are cooked scoop them into the sauce along with the drained, cooked pasta.
  6. Serve with grated mozzarella or Parmesan cheese.


Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved. No copying or duplication of any content (including photos) without the express written permission from the owner of this website.


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  1. Becki's Whole Life says

    I have to admit that I loved spaghettios as a kid. I didn’t really put them in the same food category as regular spaghetti and meatballs so that probably helped:-). They are just different. Love this sophisticated version and the spicy meatballs sound great!

  2. PapaLos @ The Man, The Chef, The Dad says

    hahaha.. not gonna lie.. I totally thought you were posting a recipe with actual SpaghettiO’s.

    This sounds like an awesome play on childhood though. I love the grownup feel to them.

    But, I do not love how you got the “ut oh, SpaghettiO’s” jingle in my head. Not cool.


  3. BeadedTail says

    I wasn’t big on Spaghettios either but I was just holding out for your adult version! Yum!

    Moon, hope you enjoyed your weekend! We’re thinking of you! Purrs, Angel & Isabella

  4. Sues says

    I love this!!! And I was the same way as a kid. I always begged my mom for Spaghettios and foods like that, but then when she finally gave them to me, I was totally unimpressed. This version, I could do!

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