Creamy Spaghetti and Meatballs Recipe (Quick & Easy)

There’s something undeniably comforting about a plate of spaghetti and meatballs... but this version takes it up a notch with a creamy marinara sauce that’s irresistibly rich!

Perfectly seasoned meatballs, baked for ease, simmer in a luscious sauce that clings to every strand of pasta. It’s a classic with a decadent twist—ideal for cozy dinners or impressing guests!

If you love pasta dishes, you are also going to love my Creamy Tomato Garlic Pasta Recipe, Creamy Pesto Pasta & my Creamy Sausage Pasta!!

Ingredients for Spaghetti and Meatballs

• Egg
• Fresh Parsley
• Garlic
• Ground Beef & Ground Pork
• Italian-Style Bread Crumbs
• Parmigiano-Reggiano Cheese
• Butter
• Yellow Onion
• Marinara Sauce
• Heavy Cream
• Sugar
• Spaghetti
• All Purpose Flour
• Seasonings: Dried Oregano, Sweet Paprika, Garlic Powder

See recipe card for quantities.

Instructions & Video

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

Sauté minced garlic & diced onion untili translucent.

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

Finally mix together & top with the baked meatballs!

1. Prepare the Meatballs:

1. Preheat the oven to 350°F and position the rack in the middle.
2. In a large bowl, whisk together the egg, parsley, tomato paste, oregano, salt, pepper, 5 cloves of minced garlic, and water.
3. Add the ground beef, ground pork, bread crumbs, and Parmigiano-Reggiano cheese. Mix gently with your hands until just combined—do not overwork.
4. Roll the mixture into golf ball-sized meatballs and arrange them on an ungreased baking sheet.
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.

2. Make the Sauce:

1. 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.
2. 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.
3. 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!

3. Combine & Serve:

1. Add the spaghetti to the sauce and cook for 5 minutes, stirring occasionally, to let the pasta absorb the sauce.
2. Add the meatballs to the skillet and gently toss to combine.
3. Serve hot, garnished with extra Parmigiano-Reggiano.

Scroll all the way down for the full recipe card!

Substitutions for Spaghetti and Meatballs

• Ground Beef & Ground Pork: Ground Turkey or Chicken
• Italian-Style Bread Crumbs: Panko Breadcrumbs with Italian Seasoning (1 teaspoon seasoning per cup)
• Parmigiano-Reggiano Cheese: Pecorino Romano or Asiago Cheese
• Yellow Onion: White Onion or Red Onion
• Marinara Sauce: Homemade Sauce (cooked tomatoes, garlic, and basil blended)
• Heavy Cream: Half-and-Half or Whole Milk (thicken with a bit of flour or cornstarch)

Equipment

• Large Skillet
• Baking Tray
• Measuring Cups

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water or cream to loosen the sauce. For freezing, store meatballs and sauce separately for up to 3 months; thaw overnight in the fridge before reheating.

FAQs

Related

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Dessert Pairing

These are my favorite desserts to serve with this Spaghetti & Meatballs:

Creamy Spaghetti & Meatballs Recipe

5 from 4 votes

There’s something undeniably comforting about a plate of spaghetti and meatballs, but this version takes it up a notch with a creamy marinara sauce that’s irresistibly rich!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Servings: 4 people

Course: Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

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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:

1. Preheat the oven to 350°F and position the rack in the middle.
2. In a large bowl, whisk together the egg, parsley, tomato paste, oregano, salt, pepper, 5 cloves of minced garlic, and water.
3. Add the ground beef, ground pork, bread crumbs, and Parmigiano-Reggiano cheese. Mix gently with your hands until just combined—do not overwork.
4. Roll the mixture into golf ball-sized meatballs and arrange them on an ungreased baking sheet.
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.

Make the Sauce:

1. 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.
2. 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.
3. 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:

1. Add the spaghetti to the sauce and cook for 5 minutes, stirring occasionally, to let the pasta absorb the sauce.
2. Add the meatballs to the skillet and gently toss to combine.
3. Serve hot, garnished with extra Parmigiano-Reggiano. (Watch Video below!!)

Notes

Tried this recipe?Let us know how it was!

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.