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
Scale
- 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