Creamy Spaghetti and Meatballs

Nothing soothes the soul like a bowl of spaghetti and meatballs but this creamy twist takes the cozy favorite to a decadent new level. The rich sauce hugs every noodle and the tender baked meatballs are infused with fresh herbs and a Parmesan kick. It is a family-style meal that makes any weeknight feel like a celebration.

I first whipped this up when I had leftover cream and Parm from a weekend dinner. One taste and my husband asked if we could make it every Sunday night. It quickly became our new favorite for both family dinners and casual entertaining.

Ingredients

• Large egg: for binding the meatballs so they hold together
• Fresh parsley: gives color and citrusy freshness try to use flat leaf if possible
• Dried oregano: adds classic Italian flavor look for a fragrant batch
• Salt and freshly ground black pepper: for essential seasoning taste as you go for balance
• Minced garlic: gives both meatballs and sauce a big punch five cloves each for extra depth and you can use a rasp to make quick work of mincing
• Water: helps keep the meatballs moist just a splash is all you need
• Tomato paste: for intense savory base and a touch of umami choose double concentrated for a richer result
• Ground beef and ground pork: combine for juicy tender meatballs look for an eighty twenty blend on the beef for perfect texture
• Italian style dried bread crumbs: hold the mixture together and soak up flavor a coarser crumb is best for texture
• Freshly grated Parmigiano Reggiano cheese: in both meatballs and for serving go for a wedge and grate right before using for best flavor
• Butter: forms the rich foundation for the sauce use unsalted to control saltiness
• Yellow onion: finely chopped to melt into the sauce and add sweetness
• Marinara sauce: choose a high quality jarred version with whole tomatoes as the top ingredient
• Sugar: balances the marinara and mellows acidity just a pinch is needed
• Heavy cream: creates the velvety texture in the sauce opt for full fat for maximum richness
• Spaghetti: any brand works break in half for easier tossing and eating
• Garlic powder sweet paprika and extra salt and pepper: boost the overall flavor of the finished dish

Step-by-Step Instructions

Prepare the Meatball Mixture:

In a large mixing bowl whisk together the egg fresh parsley tomato paste oregano salt pepper minced garlic and water until smooth and evenly combined. This step helps all the flavors disperse throughout the meat.

Mix and Shape the Meatballs:

Add ground beef ground pork bread crumbs and grated Parmesan to your bowl. Gently combine by hand just until mixed try not to overwork the meat which keeps the meatballs tender. Roll into golf ball sized portions and place them evenly spaced on a baking tray.

Bake the Meatballs:

Set your oven rack to the middle position and bake meatballs in a preheated three hundred fifty degree oven for ten minutes. Carefully flip each meatball with a spatula and return them to the oven for another ten minutes until browned all over and nearly cooked through.

Start the Sauce Base:

In a large skillet melt the butter over medium heat. Add the chopped onion and cook stirring frequently for about five minutes until very soft and fragrant which develops sweetness in the sauce. Stir in minced garlic and cook just one minute more for extra punch.

Simmer the Creamy Marinara:

Pour in your marinara and bring the skillet to a gentle simmer. Add sugar and season with salt and fresh black pepper for balance. Incorporate the heavy cream and let it simmer for two to three minutes so the flavors meld and thicken slightly. For extra body whisk together a quick water and flour slurry and stir it in briskly so the sauce thickens without getting lumpy. Sprinkle in the garlic powder sweet paprika and any additional salt and pepper.

Incorporate the Pasta:

Drop the dry spaghetti into your boiling pasta pot and cook according to package directions until just al dente. Drain well and add the noodles to the skillet with sauce. Simmer together for five minutes stirring and tossing so the pasta absorbs the creamy marinara.

Finish and Serve:

Nestle the baked meatballs into the skillet with pasta and gently combine until everything is coated in the sauce. Heap onto warm plates and shower with extra grated Parmigiano Reggiano.

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Storage Tips

Leftovers will keep three days in a tightly sealed container in the refrigerator. Reheat gently in a pan with a splash of milk or cream to keep the sauce luscious. For freezing let cool to room temperature first then portion into airtight containers or freezer bags and keep up to three months. Thaw overnight in the fridge before reheating.

Ingredient Substitutions

Feel free to swap out ground turkey or chicken for a lighter meatball. Gluten free bread crumbs work just fine for those who need them. Any quality jarred marinara will do but you could use homemade if you prefer. If you are out of heavy cream try whole milk and a bit of cream cheese for a creamy finish.

Serving Suggestions

Serve with a crisp green salad and crusty garlic bread for the ultimate Italian American feast. A sprinkle of fresh basil or parsley brightens every bowl. This dish is just as good for a casual weeknight as it is for friends coming over for dinner.

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Frequently Asked Questions

→ How do I prevent meatballs from falling apart?

Ensure you don't overmix the meat and breadcrumb mixture, as it may become too loose. Adding an egg and breadcrumbs helps bind the ingredients together for a sturdy meatball.

→ Can I use a different type of pasta?

Yes, you can substitute spaghetti with other types of pasta like fettuccine, linguini, or even short pasta such as penne, based on your preference.

→ What can I use instead of dairy for the sauce?

For a dairy-free option, replace heavy cream with coconut cream or a plant-based alternative like cashew cream.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, adding a bit of water or stock to loosen the sauce if needed.

→ Can I freeze the meatballs?

Yes, you can freeze the baked meatballs separately before combining them with the sauce. Allow them to cool, then store in a freezer-safe bag or container for up to 3 months. Thaw before reheating and serving.