Creamy Spaghetti With Meatballs (Print Version)
# Ingredients:
→ Meatballs
01 -
1 large egg
02 -
3 tablespoons finely chopped fresh parsley
03 -
1 teaspoon dried oregano
04 -
1 teaspoon salt
05 -
½ teaspoon freshly ground black pepper
06 -
5 cloves garlic, minced
07 -
¼ cup water
08 -
3 tablespoons tomato paste
09 -
1 pound ground beef
10 -
1 pound ground pork
11 -
1 cup dried Italian-style bread crumbs
12 -
½ cup freshly grated Parmigiano-Reggiano cheese, plus extra for serving
→ Sauce and Pasta
13 -
3 tablespoons butter
14 -
1 small yellow onion, finely chopped
15 -
5 cloves garlic, minced
16 -
3 cups high-quality marinara sauce
17 -
½ teaspoon sugar
18 -
1 ½ cups heavy cream
19 -
12 oz spaghetti, broken in half for easier cooking
20 -
1 teaspoon garlic powder
21 -
1 teaspoon sweet paprika
22 -
Salt and freshly ground black pepper, to taste
# Instructions:
01 -
Preheat the oven to 350°F and position the rack in the middle. In a large bowl, whisk together the egg, parsley, tomato paste, oregano, salt, pepper, minced garlic, and water. Add the ground beef, ground pork, bread crumbs, and Parmigiano-Reggiano cheese. Mix gently with your hands until just combined—do not overwork. Roll the mixture into golf ball-sized meatballs and arrange them on an ungreased baking sheet. Bake for 10 minutes. Remove, flip the meatballs with a metal spatula, and bake for an additional 10 minutes, until browned and cooked through.
02 -
In a large skillet, melt the butter over medium heat. Add the onion and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for another minute. Pour in the marinara sauce and bring to a gentle simmer. Add sugar and adjust seasoning with salt and freshly ground black pepper to taste. Stir in the heavy cream and let it simmer for 2-3 minutes to blend the flavors. In a small bowl, mix ¼ cup water and flour to create a slurry. Quickly whisk the slurry into the sauce and let it simmer until thickened. Add garlic powder, paprika, salt, and pepper as needed.
03 -
Add the spaghetti to the sauce and cook for 5 minutes, stirring occasionally, to let the pasta absorb the sauce. Add the meatballs to the skillet and gently toss to combine. Serve hot, garnished with extra Parmigiano-Reggiano.
# Notes:
01 -
Allow the pasta to absorb the sauce for enhanced flavor.