Creamy Spaghetti Meatballs (Printer-Friendly)

Juicy meatballs in creamy tomato sauce with spaghetti, perfect for a hearty dinner and easy entertaining.

# What You'll Need:

→ For the Meatballs

01 - 1 large egg
02 - 2 tablespoons fresh parsley, finely chopped
03 - 1 tablespoon tomato paste
04 - 1 teaspoon dried oregano
05 - 1 teaspoon kosher salt
06 - 1/2 teaspoon ground black pepper
07 - 2 garlic cloves, minced
08 - 2 tablespoons water
09 - 3/4 pound ground beef
10 - 3/4 pound ground pork
11 - 1/2 cup Italian-style bread crumbs
12 - 1/3 cup Parmigiano Reggiano cheese, finely grated

→ For the Sauce and Pasta

13 - 2 tablespoons unsalted butter
14 - 1 medium yellow onion, diced
15 - 2 garlic cloves, minced
16 - 3 cups high-quality marinara sauce
17 - 2 teaspoons granulated sugar
18 - Salt, to taste
19 - Black pepper, to taste
20 - 3/4 cup heavy cream
21 - 2 tablespoons all-purpose flour
22 - 3 tablespoons water
23 - 1/2 teaspoon dried oregano
24 - 1/2 teaspoon sweet paprika
25 - 1/2 teaspoon garlic powder
26 - 12 ounces dried spaghetti
27 - Additional Parmigiano Reggiano cheese, for serving

# Steps to Follow:

01 - Preheat oven to 350°F and set rack in the center. In a large bowl, whisk together egg, parsley, tomato paste, dried oregano, salt, pepper, minced garlic, and water until blended.
02 - Add ground beef, ground pork, bread crumbs, and grated Parmigiano Reggiano to the bowl. Gently mix with your hands just until combined, taking care not to overwork. Roll into golf ball–sized meatballs and arrange on a parchment-lined baking sheet.
03 - Bake meatballs for 10 minutes, flip, then bake another 10 minutes until browned and nearly cooked through. Set aside.
04 - In a large skillet, melt butter over medium heat. Add diced onion and sauté until soft, about 5 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
05 - Pour in marinara sauce and bring to a gentle simmer. Add sugar, season with salt and pepper, then stir in heavy cream. Simmer for 2 to 3 minutes to meld flavors.
06 - In a small bowl, whisk flour and water until smooth. Pour the slurry into the simmering sauce, whisking quickly to avoid lumps. Let sauce thicken, then stir in dried oregano, paprika, and garlic powder.
07 - While sauce is simmering, cook spaghetti in a large pot of salted boiling water according to package instructions until just shy of al dente. Drain well.
08 - Add drained spaghetti directly into the sauce and toss to coat. Cook together over medium heat for 5 minutes, gently stirring to allow pasta to absorb the sauce.
09 - Return baked meatballs to the skillet, carefully folding them into the sauce and pasta. Warm gently until everything is heated through.
10 - Top servings with extra Parmigiano Reggiano and fresh parsley if desired. Serve immediately while hot.

# Extra Suggestions:

01 - Chilling the meatball mixture before rolling provides better shape and less stickiness.
02 - Use freshly grated cheese for best results and deeper flavor.
03 - Letting the pasta finish cooking in the sauce ensures each strand is fully coated and flavorful.
04 - Meatballs and sauce freeze well; store separately for optimal texture.

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