Name: Creamy Spaghetti & Meatballs Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
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 tbsp 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 tsp sugar; 1 1/2 cups heavy cream; 12 oz spaghetti (break in half for easier cooking); 1 tsp garlic powder; 1 tsp sweet paprika; Salt & pepper to taste

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There's nothing cozier than creamy spaghetti and meatballs on a cold night. Tender meatballs get baked until golden, then simmered in a rich tomato sauce with a splash of cream, so it clings to every strand of spaghetti. It's the meal my whole family asks for, and little Nole goes straight for the meatballs every single time.

Creamy spaghetti and meatballs in a skillet, baked meatballs nestled in a rich tomato cream sauce with parsley

The best part is how easy it is. You bake the meatballs instead of frying, so there's no standing over the stove, and the sauce comes together while they're in the oven. Cozy, filling, and exactly what you want after a long day.

If you love comforting pasta dinners like this, add these three to your to-make list: my Tomato Garlic Pasta, my Creamy Sausage Pasta and my rich, meaty White Bolognese!

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Ingredient Notes
Instructions & Video
Creamy Spaghetti & Meatballs Recipe
Frequently Asked Questions for Creamy Spaghetti and Meatballs
Related
Dessert Pairing

Ingredient Notes

A plate of creamy spaghetti twirled with baked meatballs, parmesan, and fresh parsley

Ground Beef: for the meatballs. Ground turkey, chicken, or a beef-and-pork mix all work.
Heavy Cream: this is what makes the sauce creamy. Stir it in at the end and keep the heat gentle so it stays smooth.
Breadcrumbs: they keep the meatballs tender and help them hold together. Panko works too.

See recipe card for quantities.

Instructions & Video

Raw meatballs rolled and lined up on a parchment-lined baking tray

Prepare the meatball mixture, roll into little balls & bake!

Diced onion and garlic sautéing in melted butter

Sauté minced garlic & diced onion untili translucent.

Cooked spaghetti added to the tomato cream sauce in a pan

Finish up the pasta sauce & add in the aldente spaghetti!

Finished creamy spaghetti topped with baked meatballs and parsley

Finally mix together & top with the baked meatballs!

A gold fork lifting creamy spaghetti and a meatball above a plated serving

Creamy Spaghetti & Meatballs Recipe

5 from 4 votes

Baked meatballs simmered in a rich tomato cream sauce and tossed with spaghetti. A cozy, family favorite with a creamy twist.

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Prep Time 5

Cook Time 30

Total Time 35

Servings: 4 people

Course: Main Course

Cuisine: Italian

Ingredients Equipment Method Notes

Ingredients

Meatball Ingredients:

1 large egg
3 tablespoons finely chopped fresh parsley
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon freshly ground black pepper
5 cloves garlic minced
¼ cup water
3 tablespoon tomato paste
1 pound ground beef
1 pound ground pork
1 cup dried Italian-style bread crumbs such as Progresso
½ cup freshly grated Parmigiano-Reggiano cheese plus extra for serving

Sauce Ingredients:

3 tablespoons butter
1 small yellow onion finely chopped
5 cloves garlic minced
3 cups high-quality marinara sauce such as Rao's
½ teaspoon sugar
1 ½ cups heavy cream
12 oz spaghetti break in half for easier cooking
1 teaspoon garlic powder
1 teaspoon sweet paprika
Salt & pepper to taste

Equipment

Large Skillet for pasta sauce
large pot for boiling pasta
Baking Tray for baking meatballs

Method

Prepare the Meatballs:

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, 5 cloves of 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 nearly cooked through.

Make the Sauce:

In a large skillet, melt the butter over medium heat. Add the onion and sauté for about 5 minutes until softened. Stir in the remaining 5 cloves of 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, add ¼ cup water & flour, mix well & add this slurry to sauce to help thicken (make sure to whisk it into the sauce quickly) ! Let it simmer & once the sauce has thickened, add in all the seasonings!

Combine & Serve:

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. (Watch Video below!!)

Notes

How to Store:

Fridge: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or cream to loosen the sauce back up.

Freezer: Freeze the meatballs and sauce separately for up to 3 months. Thaw overnight in the fridge before reheating. Cook the spaghetti fresh when you're ready to serve, it doesn't freeze well.

Don't overwork the meatball mix. Combine everything just until it comes together. Overmixing makes the meatballs dense instead of tender.

Bake the meatballs first, then simmer. Baking sets their shape so they don't fall apart, and finishing them in the sauce lets them soak up all that flavor.

Cook the spaghetti in the sauce. Add it right into the sauce for the last few minutes so it drinks up the flavor and everything comes together into one dish instead of pasta with sauce on top.

Tried this recipe?

Let us know how it was!

A close-up plate of creamy spaghetti and meatballs with parmesan and parsley on top

Frequently Asked Questions for Creamy Spaghetti and Meatballs

Why are my meatballs tough?
Usually it's overmixing. Combine the meatball ingredients just until they come together, handling them too much makes them dense. Chilling the mix for 15 minutes before rolling also helps them stay tender and hold their shape.

Can I make this ahead of time?
Yes! Bake the meatballs and make the sauce up to two days ahead and keep them in the fridge. Cook the spaghetti fresh and combine everything when you're ready, so the pasta doesn't go soft.

Why isn't my sauce thickening?
Give it a few more minutes to simmer, and make sure you whisk the flour slurry in well. A splash of reserved pasta water at the end also helps it cling to the spaghetti.

Looking for other pasta recipes like this? Try these: