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–+ servings
Finished creamy spaghetti topped with baked meatballs and parsley

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 minutes
Cook Time 30 minutes
Total Time 35 minutes
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

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

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.

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