Name: Creamy Spaghetti & Meatballs Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 large egg; 3 tablespoons finely chopped fresh parsley; 1 teaspoon dried oregano; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 5 cloves garlic (minced); 1/4 cup water; 3 tablespoons tomato paste; 1 pound ground beef; 1 pound ground pork; 1 cup dried Italian-style bread crumbs (such as Progresso); 1/2 cup freshly grated Parmigiano-Reggiano cheese (plus extra for serving); 3 tablespoons butter; 1 small yellow onion (finely chopped); 5 cloves garlic (minced); 3 cups high-quality marinara sauce (such as Rao’s); 1/2 teaspoon sugar; 1 1/2 cups heavy cream; 12 oz spaghetti (break in half for easier cooking); 1 teaspoon garlic powder; 1 teaspoon sweet paprika; Salt & pepper to taste

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Introduction

This creamy spaghetti and meatballs recipe offers a comforting twist on a classic favorite. Tender meatballs baked to perfection are combined with a rich, creamy tomato sauce that clings beautifully to every strand of pasta. It’s a hearty, satisfying meal perfect for any night of the week.

The image shows a white round pan filled with creamy orange pasta sauce, mixed with long spaghetti noodles coated evenly in the sauce throughout the pan. There are seven browned meatballs sitting on top, spaced across the dish. Small green parsley pieces are scattered for garnish, with some coarse black pepper sprinkled over everything. The pan is placed on a white marbled surface. The sauce looks thick and creamy, surrounding the noodles and meatballs in a rich, smooth texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large egg
3 tablespoons finely chopped fresh parsley
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 cloves garlic, minced
1/4 cup water
3 tablespoons tomato paste
1 pound ground beef
1 pound ground pork
1 cup dried Italian-style bread crumbs (such as Progresso)
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus extra for serving
3 tablespoons butter
1 small yellow onion, finely chopped
5 cloves garlic, minced (additional)
3 cups high-quality marinara sauce (such as Rao’s)
1/2 teaspoon sugar
1 1/2 cups heavy cream
12 ounces spaghetti, broken in half for easier cooking
1 teaspoon garlic powder
1 teaspoon sweet paprika
Salt and pepper to taste

Instructions

Step 1: Preheat the oven to 350°F and position the rack in the middle.
Step 2: In a large bowl, whisk together the egg, parsley, tomato paste, oregano, salt, pepper, 5 cloves minced garlic, and water.
Step 3: Add the ground beef, ground pork, bread crumbs, and Parmigiano-Reggiano cheese. Mix gently with your hands until just combined—do not overwork.
Step 4: Roll the mixture into golf ball-sized meatballs and arrange them on an ungreased baking sheet.
Step 5: Bake for 10 minutes. Remove, flip the meatballs with a metal spatula, and bake for an additional 10 minutes, until browned and nearly cooked through.
Step 6: In a large skillet, melt the butter over medium heat. Add the onion and sauté for about 5 minutes until softened.
Step 7: Stir in the remaining 5 cloves of minced garlic and cook for another minute.
Step 8: 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.
Step 9: Stir in the heavy cream and let it simmer for 2–3 minutes to blend the flavors.
Step 10: In a small bowl, mix 1/4 cup water with a little flour to create a slurry. Quickly whisk this into the sauce to thicken it. Let it simmer until thickened, then add garlic powder, sweet paprika, and adjust salt and pepper as needed.
Step 11: Add the spaghetti to the sauce and cook for 5 minutes, stirring occasionally, allowing the pasta to absorb the sauce.
Step 12: Add the meatballs to the skillet and gently toss to combine all ingredients.
Step 13: Serve hot, garnished with extra Parmigiano-Reggiano cheese.

Tips & Variations

Use a mix of ground beef and pork for tender, flavorful meatballs, but you can substitute with all beef or turkey if preferred.
For a spicier kick, add a pinch of red pepper flakes to the sauce.
Fresh herbs like basil or thyme can be added to the sauce for extra aroma and flavor.
If you prefer a gluten-free option, use gluten-free bread crumbs and pasta.

Storage

Store any leftover spaghetti and meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of water or cream to loosen the sauce if it thickens too much.

How to Serve

A pile of spaghetti coated in creamy orange sauce sits in the center of a white plate, topped and surrounded by five browned meatballs with a crispy texture; small green parsley flakes and a light sprinkle of grated cheese add detail on and around the pasta. A golden fork lifts a small twisted bundle of spaghetti with one meatball, showing the sauce's thick, smooth texture while the background features a white marbled surface and a white ceramic pumpkin. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare the meatballs a day in advance and keep them refrigerated until ready to bake. This helps the flavors meld and saves time on the day you plan to serve the meal.

What type of cheese works best in this recipe?

Parmigiano-Reggiano is recommended for its sharp, nutty flavor that complements the meatballs and sauce beautifully. You can substitute with Pecorino Romano if preferred.