Creamy Spaghetti and Meatballs Recipe
If you’re craving comfort food that hits all the right notes—rich, savory, cheesy, and utterly satisfying—this Creamy Spaghetti and Meatballs recipe is for you. Picture perfectly tender meatballs nestled in a creamy, dreamy sauce that hugs every strand of spaghetti. Trust me, this one’s a game-changer. It’s indulgent but approachable, fancy enough to serve guests, and simple enough for a weeknight dinner that feels like a treat. By the end, your kitchen will smell incredible, your taste buds will be singing, and you might just have to resist sneaking a meatball or two before plating.
Recipe Origin:
This recipe is inspired by classic Italian-American comfort food. Combining traditional meatballs with a creamy, decadent twist on spaghetti sauce, it’s an elevated spin on a beloved classic that delivers maximum flavor with minimal fuss.
Kitchen Tools You’ll Need:
- Large mixing bowl
- Skillet or large sauté pan
- Saucepan for boiling pasta
- Wooden spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
- Cheese grater
- Ladle for serving
Creamy Spaghetti and Meatballs Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking and Simmering
- Cuisine: Italian
- Diet: Low Salt
Description
This Creamy Spaghetti and Meatballs recipe features tender, flavorful meatballs simmered in a rich, creamy marinara sauce. Served over perfectly cooked spaghetti and topped with Parmigiano-Reggiano, it’s a comforting Italian classic with a creamy twist.
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 tablespoons 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, broken in half for easier cooking
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine all meatball ingredients: egg, parsley, oregano, salt, pepper, garlic, water, tomato paste, ground beef, ground pork, bread crumbs, and Parmigiano-Reggiano. Mix until just combined.
- Form the mixture into meatballs, about 1 ½ inches in diameter, and place on a greased baking sheet.
- Bake meatballs for 15-20 minutes until cooked through and lightly browned.
- While meatballs bake, prepare the sauce: In a large skillet, melt butter over medium heat. Sauté chopped onion and garlic until fragrant and softened, about 3-4 minutes.
- Add marinara sauce, sugar, heavy cream, garlic powder, and sweet paprika. Stir to combine and simmer on low for 5-10 minutes.
- Cook spaghetti according to package instructions until al dente. Drain and set aside.
- Add baked meatballs to the creamy sauce and gently coat them.
- Serve meatballs and sauce over cooked spaghetti. Sprinkle with extra Parmigiano-Reggiano and garnish with additional parsley if desired.
Notes
- Do not overmix meatball mixture to keep meatballs tender.
- Use high-quality marinara for the best flavor.
- Breaking spaghetti in half helps it fit better in the pot and is easier to serve.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 8g
- Sodium: 650mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 130mg
Keywords: Creamy spaghetti and meatballs, baked meatballs with cream sauce, Italian comfort food, spaghetti with creamy marinara, classic Italian dinner
Why You’ll Love Creamy Spaghetti and Meatballs
Comfort in a Bowl: There’s nothing like a bowl of pasta coated in rich, creamy sauce with tender meatballs. It’s the ultimate cozy meal.
Family-Friendly: Kids and adults alike will love this dish. The creamy sauce balances the savory meatballs, making it a guaranteed crowd-pleaser.
Versatile: Serve it for a casual dinner or a special gathering. Add a side salad or garlic bread, and you’ve got a complete, impressive meal.
Customizable: You can tweak the sauce with herbs, spices, or a dash of red pepper flakes for some heat.
Quick Yet Elegant: The recipe is straightforward, but the creamy sauce elevates it to restaurant-quality without hours in the kitchen.
Chef’s Pro Tips for Perfect Results:
- Use a mix of ground beef and pork for tender, juicy meatballs.
- Don’t overmix the meatball ingredients; overworking the meat can make them dense.
- Brown the meatballs gently to build flavor, then finish cooking them in the creamy sauce.
- Break the spaghetti in half before boiling for easier tossing and serving.
Ingredients in Creamy Spaghetti and Meatballs
Egg: Acts as a binder to hold your meatballs together, keeping them tender and juicy.
Fresh Parsley: Adds a bright, herbaceous note that lifts the richness of the meat.
Dried Oregano & Garlic: Classic Italian flavors that give the meatballs that signature savory depth.
Salt and Pepper: Essential for seasoning; don’t underestimate their impact.
Tomato Paste & Water: Tomato paste deepens the flavor while water keeps the mixture moist.
Ground Beef & Pork: The combination ensures juicy, flavorful meatballs with perfect texture.
Italian-Style Bread Crumbs: Absorb moisture and help bind the meatballs without making them heavy.
Parmigiano-Reggiano Cheese: Adds salty, nutty richness to the meatballs; extra for serving makes every bite irresistible.
Butter & Onion: The foundation of the creamy sauce, sautéed until fragrant and golden.
Marinara Sauce: Use a high-quality brand to save time while ensuring deep, authentic flavor.
Heavy Cream: Makes the sauce luxuriously smooth and silky, coating every noodle beautifully.
Spaghetti: The classic pasta choice, broken in half for easier handling and plating.
Garlic Powder & Sweet Paprika: Enhance the creaminess with subtle warmth and depth.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Preheat Your Equipment: Set a large skillet or sauté pan on medium heat. This ensures even cooking for the meatballs and sauce.
Mix Meatball Ingredients: In a large bowl, combine egg, parsley, oregano, salt, pepper, minced garlic, water, tomato paste, ground beef, ground pork, bread crumbs, and grated Parmigiano-Reggiano. Mix gently until just combined.
Form Meatballs: Shape mixture into evenly sized balls. This ensures uniform cooking and makes plating prettier.
Brown Meatballs: In your skillet, melt a small amount of butter and gently brown meatballs on all sides. Don’t worry if they aren’t fully cooked; they’ll finish cooking in the sauce.
Prepare the Sauce Base: In the same skillet, add butter and sauté finely chopped onion until translucent. Add minced garlic and cook until fragrant.
Add Marinara & Seasonings: Pour in marinara sauce, then add sugar, garlic powder, and sweet paprika. Stir to combine.
Add Heavy Cream: Lower heat and stir in heavy cream, creating a velvety, rich sauce that clings to the meatballs and pasta.
Cook Meatballs in Sauce: Return meatballs to the skillet, cover, and let simmer for 15-20 minutes until cooked through and flavors meld.
Cook Spaghetti: Meanwhile, boil spaghetti in salted water according to package instructions. Drain and set aside.
Combine Pasta and Sauce: Toss cooked spaghetti with the creamy sauce and meatballs. Ensure every noodle is coated in that luscious sauce.
Finishing Touches: Sprinkle additional Parmigiano-Reggiano over the top. Garnish with fresh parsley if desired.
Serve and Enjoy: Plate generously and dig in while warm. Pair with garlic bread or a fresh salad for a complete meal.
Nutrition Facts
Servings: 6
Calories per serving: Approximately 650 (depending on meat and cream used)
Preparation Time
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
How to Serve Creamy Spaghetti and Meatballs
Fresh Salad: A crisp green salad with vinaigrette contrasts beautifully with the creamy sauce.
Garlic Bread: The ultimate pairing—perfect for soaking up extra sauce.
Roasted Vegetables: Add a side of roasted zucchini, bell peppers, or broccoli for color and nutrition.
As a Standalone: This dish is hearty and filling enough to enjoy on its own.
Make-Ahead and Storage Tips
- Meatballs can be prepared in advance and stored in the fridge before cooking.
- Leftover pasta and sauce store in airtight containers in the fridge for up to 3 days.
- Reheat gently on the stove to preserve creaminess.
Variations to Try:
- Spicy Version: Add crushed red pepper flakes to the sauce for a kick.
- Cheese Lovers: Stir extra shredded mozzarella into the sauce before serving.
- Herby Twist: Add fresh basil or thyme to the sauce for a bright, aromatic flavor.
Additional Tips:
- Avoid overcooking meatballs—they remain tender when simmered gently in sauce.
- Stir sauce frequently to prevent cream from separating.
- Use quality marinara for best flavor; homemade works beautifully if you have the time.
FAQ Section
Q1: Can I use only beef or pork for the meatballs?
A1: Yes, but a mix gives the juiciest and most flavorful meatballs.
Q2: Can I make the sauce ahead of time?
A2: Absolutely! Make the sauce a day in advance and reheat gently before adding meatballs.
Q3: Can I freeze the meatballs?
A3: Yes. Freeze cooked meatballs in sauce for up to 2 months. Thaw overnight in the fridge.
Q4: Can I use a different pasta?
A4: Yes, penne or fettuccine works well, but spaghetti is classic.
Q5: Can I make this dairy-free?
A5: Substitute cream with coconut cream and cheese with a plant-based alternative.
Q6: How do I prevent meatballs from falling apart?
A6: Don’t overmix meatball ingredients and use the egg as a binder.
Q7: Can I bake the meatballs instead of pan-frying?
A7: Yes, bake at 400°F (200°C) for 15-20 minutes, then simmer in the sauce.
Q8: Can I make it spicier?
A8: Add red pepper flakes or a dash of hot sauce to the sauce for heat.
Q9: How long will leftovers last?
A9: 3 days in the fridge; reheat gently on the stove.
Q10: Can I add vegetables to the sauce?
A10: Absolutely—sautéed mushrooms, bell peppers, or zucchini complement the creamy sauce well.
Conclusion
This Creamy Spaghetti and Meatballs recipe is the perfect marriage of comfort and elegance. Tender, juicy meatballs, creamy sauce, and perfectly cooked pasta make it a dinner everyone will rave about. Whether for a family meal or a special occasion, this dish delivers flavors, textures, and satisfaction in every bite. So grab a fork, twirl some pasta, and enjoy the creamy, cheesy goodness—you deserve it!
