Creamy Spaghetti and Meatballs (Print View)

Rich meatballs and spaghetti in a creamy marinara sauce, prepared quickly for a satisfying, classic meal.

# What You'll Need:

→ For the Meatballs

01 - 1 large egg
02 - 3 tablespoons finely chopped fresh parsley
03 - 1 teaspoon dried oregano
04 - 1 teaspoon salt
05 - 0.5 teaspoon freshly ground black pepper
06 - 5 cloves garlic, minced
07 - 0.25 cup water
08 - 3 tablespoons tomato paste
09 - 1 pound ground beef
10 - 1 pound ground pork
11 - 1 cup Italian-style dried bread crumbs
12 - 0.5 cup freshly grated Parmigiano-Reggiano cheese, plus extra for garnish

→ For the Sauce and Pasta

13 - 3 tablespoons unsalted butter
14 - 1 small yellow onion, finely chopped
15 - 5 cloves garlic, minced
16 - 3 cups high-quality marinara sauce
17 - 0.5 teaspoon granulated sugar
18 - 1.5 cups heavy cream
19 - 12 ounces spaghetti, broken in half
20 - 1 teaspoon garlic powder
21 - 1 teaspoon sweet paprika
22 - Salt and freshly ground black pepper, to taste
23 - 0.25 cup water (for thickening slurry)
24 - All-purpose flour (as needed for thickening slurry, about 1 tablespoon)

# Directions:

01 - Set the oven to 350°F and position the rack in the middle.
02 - In a large mixing bowl, whisk together the egg, parsley, tomato paste, oregano, salt, black pepper, 5 minced garlic cloves, and water until well blended.
03 - Add ground beef, ground pork, bread crumbs, and grated Parmigiano-Reggiano cheese to the bowl. Gently mix with hands until just combined, taking care not to overwork the mixture.
04 - Form the mixture into golf ball-sized meatballs and arrange on an ungreased baking sheet. Bake for 10 minutes, then use a metal spatula to flip each meatball. Return to oven and bake an additional 10 minutes, or until browned and nearly cooked through.
05 - In a large skillet, melt the butter over medium heat. Add chopped onion and sauté for about 5 minutes until softened. Add remaining 5 cloves minced garlic and sauté for 1 minute until fragrant.
06 - Pour in marinara sauce and bring to a gentle simmer. Stir in sugar, then season with salt and freshly ground black pepper to taste.
07 - Stir in heavy cream and simmer for 2–3 minutes. In a small bowl, mix 1 tablespoon all-purpose flour with 0.25 cup water to form a smooth slurry. Quickly whisk the slurry into the sauce and stir until thickened. Add garlic powder and sweet paprika; stir to distribute evenly.
08 - Add spaghetti to the skillet with sauce. Simmer for 5 minutes, stirring occasionally, allowing the pasta to absorb the flavors and soften.
09 - Add baked meatballs to the skillet and gently toss to coat in sauce. Serve immediately, garnished with additional Parmigiano-Reggiano cheese.

# Notes:

01 - Do not overmix the meatball mixture, as it will create a dense texture. For best results, use freshly grated Parmigiano-Reggiano cheese and high-quality marinara sauce.

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