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This creamy spaghetti and meatballs recipe transforms a comforting classic into something even more indulgent. Rich marinara sauce gets a velvety upgrade with heavy cream while baked meatballs soak up all the goodness. It is perfect for cozy nights or when you want to serve something hearty and memorable.
The first time I made this was during a chilly fall weekend when we were all craving comfort food. It was gone in minutes and has been a cold-weather go-to ever since.
Ingredients
- Egg: helps bind the meatballs for a sturdy yet tender texture
- Fresh parsley: adds brightness and a fresh herbal note to the meatball mix
- Garlic: brings bold depth to both the meatballs and the sauce
- Ground beef and ground pork: combine for a rich meaty flavor and tender bite
- Italian style bread crumbs: help keep meatballs moist and flavorful with built-in seasoning
- Parmigiano Reggiano cheese: adds salty nuttiness to the meat mixture and a savory garnish
- Butter: is used to sauté aromatics and adds richness to the sauce
- Yellow onion: provides sweetness and depth to the base of the creamy sauce
- Marinara sauce: is the classic tomato base for the dish make sure to use a good-quality one
- Heavy cream: creates a creamy luscious texture that makes the sauce irresistible
- Sugar: balances out the acidity of the tomatoes
- Spaghetti: is the traditional pasta choice that works well with the rich sauce
- All purpose flour: is used to thicken the sauce and give it a silky finish
- Dried oregano, sweet paprika, garlic powder: enhance the dish with classic Italian inspired seasoning
Instructions
- Make the Meatballs:
- Preheat the oven to three hundred fifty degrees Fahrenheit and position the rack in the middle. In a large mixing bowl whisk together the egg parsley tomato paste oregano salt pepper minced garlic and a splash of water until blended. Add ground beef ground pork bread crumbs and Parmigiano Reggiano. Gently combine using your hands until the mixture just comes together. Avoid overmixing to keep the meatballs light and tender. Roll the mixture into golf ball sized portions and place them evenly on a baking sheet. Bake for ten minutes then flip the meatballs and return them to the oven for another ten minutes until browned and nearly cooked through.
- Make the Sauce:
- In a large skillet melt butter over medium heat. Add the diced onion and cook until softened about five minutes. Stir in minced garlic and cook for one more minute until fragrant. Pour in the marinara sauce and bring to a simmer. Stir in the sugar and season with salt and pepper to taste. Add the heavy cream and simmer for two to three minutes to blend the flavors. In a separate bowl mix water and flour until smooth. Pour this mixture into the sauce whisking quickly to avoid lumps. Let it simmer until thickened then stir in all remaining seasonings.
- Combine and Serve:
- Add al dente spaghetti directly into the sauce and let it cook for five minutes while stirring gently to allow it to soak up flavor. Return the meatballs to the skillet and fold them in gently. Let everything heat through for a few minutes before serving. Top with extra Parmigiano Reggiano for added richness.
My favorite part is always the sauce. I love how just a splash of cream completely transforms the marinara into something cozy and elegant. It reminds me of Sunday dinners with family where everyone fought over the last meatball.
Storage Tips
Let the dish cool completely before storing. Keep it in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave with a splash of water or cream to revive the sauce. If freezing store the sauce and meatballs separately for the best texture when reheated.
Ingredient Substitutions
Ground beef and pork can be swapped for ground chicken or turkey for a leaner option. If you are out of Italian style bread crumbs use panko mixed with Italian seasoning. No Parmigiano Reggiano on hand Use pecorino or Asiago instead.
Serving Suggestions
This dish pairs beautifully with a crisp green salad or garlic bread. It also shines as a make ahead dinner party dish. You can serve it family style in a big bowl or plate individually for a more elegant presentation.
Once you try this creamy version you might not go back to the traditional one. It has become a true favorite in our rotation.
Common Recipe Questions
- → Can I prepare the meatballs ahead of time?
Yes, bake and refrigerate meatballs up to two days ahead or freeze for later use. Reheat in sauce until warmed through.
- → Which pasta shapes pair well with this dish?
Spaghetti is classic, but fettuccine, penne, or rigatoni also hold the creamy sauce beautifully.
- → How can I maintain meatball texture?
Use a blend of breadcrumbs, egg, and cheese. Briefly chilling the mixture makes shaping easier and helps them hold together.
- → Is there a substitute for heavy cream?
Half-and-half or whole milk works well. Thicken as needed with flour or cornstarch for a creamy sauce.
- → Why bake instead of fry the meatballs?
Baking keeps the process cleaner while creating tender, flavorful meatballs that maintain their shape in the sauce.
- → Can I use other meats besides beef and pork?
Ground chicken or turkey make leaner meatballs and can be used with similar seasoning for great results.