spgahettios

Have You Tried HOMEMADE Spaghettios Yet? AMAZING

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I stopped eating Spaghettios early. I mean, I was like 5 or 6. I finally just decided that I had had enough. They weren’t my favorite to begin with, but around that age I figured out that if I told my mom that I didn’t like them, I didn’t have to eat them.

My high school sweetheart was the total opposite of me. When we were living together at the ages of 23, 24, and 25, he was still buying that stuff. Ick! I don’t have any other words for it. I’m not a fan.

I babysat the same families for many, many years, and I definitely served out a lot of Sapghettios. I love the idea of them, but I think it’s the tinniness from being canned that I really, really don’t like. I don’t know. I really haven’t tried them since I was little. I did eat Chef Boyardee and Garfield raviolis until I was about 9. So, I have a better memory of those. Give it a shot!

I think because it was the tinniness from being canned that I didn’t like Spaghettios, and then the others, I think I’m willing to try these homemade Spaghettios. They still look just as tasty as ever, but I think I’ll ike the flavors better. Plus, I can add in the herbs that I like, hehe. Check out the recipe on the next page!

Spaghettios are definitely a childhood staple. The cans are not super expensive, but they are only about 1 serving depending on how much of an appetite your child has. When I stopped eating them, we were able to get one portion for me, and about 2 for my cousin. He ate way more than I ever did. These homemade Spaghettios with meatballs are more economical because the recipe serves about 6 people. Also, they’re super simple. They’re made in a slow cooker. Perfect!

Thanks to Aimee at Shugary Sweets in the Suburbs for this wonderful recipe!

Ingredients

  • 40 meatballs
  • 2 can (15oz) tomato sauce
  • 32oz beef broth
  • 2 tsp oregano
  • 1 tsp garlic salt
  • 1 tsp dried basil
  • 1 tsp kosher salt
  • 8oz ditalini noodles, dry

Instructions

  1. In a large slow cooker, add frozen (or fresh) meatballs. Top with sauce, broth, oregano, garlic, basil and salt. Simmer on low, covered, for 5-6 hours.
  2. Half hour before serving, add the noodles. Stir into the sauce, cover, and let cook. Serve dinner with breadsticks and salad! ENJOY

For more stellar recipes and great step-by-step photos, visit Shugary Sweets.

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