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Creamy Spaghetti and Meatballs

Creamy Spaghetti and Meatballs: Comfort Food Made Easy

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This Creamy Spaghetti and Meatballs recipe blends nostalgic flavors with a rich, creamy marinara for an unforgettable family-friendly meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 large Egg Acts as binder; consider a flax egg for vegan option
  • 1/4 cup Fresh Parsley Adds freshness; use dried in a pinch
  • 1 teaspoon Dried Oregano Provides herbal notes; adjust to taste
  • to taste Salt Essential for seasoning
  • to taste Black Pepper Essential for seasoning
  • 2 cloves Garlic (Minced) Enhances flavor profile; fresh recommended
  • 1/4 cup Water Helps to moisten meat mixture
  • 2 tablespoons Tomato Paste Contributes to flavor
  • 1/2 pound Ground Beef Rich flavor base; can use ground turkey for lighter option
  • 1/2 pound Ground Pork Rich flavor base
  • 1 cup Italian-Style Bread Crumbs Provides structure; use alternatives as needed
  • 1/2 cup Parmigiano-Reggiano Cheese Adds depth; substitute with nutritional yeast for vegan option
For the Sauce
  • 2 tablespoons Butter Adds richness; use olive oil for a lighter option
  • 1 medium Yellow Onion Sweetens sauce; shallots can be used
  • 2 cups High-Quality Marinara Sauce Store-bought or homemade
  • 1 teaspoon Sugar Balances acidity; can replace with honey
  • 1/2 cup Heavy Cream Creates a rich texture; use coconut milk for dairy-free
  • 1 teaspoon Garlic Powder Enhances flavor; adjust to taste
  • 1 teaspoon Sweet Paprika Enhances flavor; adjust to taste
  • to taste Salt Final seasoning adjustment
  • to taste Pepper Final seasoning adjustment
For the Pasta
  • 12 ounces Spaghetti Al dente preferred; use gluten-free pasta if needed

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Skillet
  • large pot

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). In a large mixing bowl, combine egg, parsley, tomato paste, oregano, salt, pepper, garlic, and water. Mix in ground beef and pork, breadcrumbs, and cheese. Roll into meatballs and place on a baking sheet. Bake for 10 minutes, flip, and bake for another 10 minutes until browned.
  2. While the meatballs bake, heat a skillet over medium heat and add butter. Sauté onion until soft, about 5 minutes. Add garlic and cook for 1 minute. Pour in marinara sauce and simmer. Stir in sugar and season with salt and pepper.
  3. Once the sauce simmers, stir in heavy cream. Return to a gentle simmer, thickening as needed. Simmer for about 5 minutes until desired consistency.
  4. In a large pot, bring salted water to a boil and cook spaghetti according to package instructions until al dente, usually 8-10 minutes. Reserve a cup of pasta water, then drain the spaghetti.
  5. Add the creamy marinara sauce to the spaghetti pot, tossing to coat. Fold in the baked meatballs. Serve hot, topped with extra cheese and parsley.

Nutrition

Serving: 1plateCalories: 650kcalCarbohydrates: 70gProtein: 30gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 140mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 15IUVitamin C: 8mgCalcium: 25mgIron: 20mg

Notes

Chilling the meatball mixture before rolling will help keep their shape. Taste the sauce before serving to adjust seasoning as needed.

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