Creamy Spaghetti Meatballs

This creamy spaghetti meatballs recipe is everything I crave when I want cozy comfort without sacrificing flavor. The baked meatballs are tender and juicy, the sauce is rich and creamy with a touch of sweetness, and the whole dish comes together like a hug in a bowl. It is the kind of pasta that makes everyone go quiet at the table because they are too busy eating.

I first made this during a chilly fall weekend when we were all craving something warm and filling. It disappeared faster than I could sit down with my own bowl and has been in rotation ever since.

• Egg: Adds structure to the meatballs helping them hold shape without getting tough
• Fresh parsley: Gives the meatballs brightness and a fresh finish
• Garlic: Deepens flavor in both the meatballs and sauce choose fresh for the best result
• Ground beef and ground pork: Create a rich balance of flavor and moisture in the meatballs
• Italian style bread crumbs: Help keep the meatballs tender while adding extra seasoning
• Parmigiano Reggiano cheese: Adds a savory nutty element to both the meat mixture and topping
• Butter: Sautéing the aromatics in butter adds extra richness to the sauce
• Yellow onion: Lays a sweet and savory foundation for the creamy sauce
• Marinara sauce: Choose a good quality brand to get the best flavor in your base
• Heavy cream: Turns the marinara into a silky velvety sauce that coats every bite
• Sugar: Balances out the acidity of the tomatoes and rounds out the flavor
• Spaghetti: Classic choice that soaks up the sauce beautifully
• All purpose flour: Thickens the sauce and gives it that glossy finish
• Dried oregano sweet paprika garlic powder: These seasonings layer on that familiar Italian inspired warmth

Step-by-Step 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 garlic and water until fully combined. Add the ground beef ground pork bread crumbs and cheese. Gently mix with your hands until the ingredients are just combined. Do not overmix. Shape the mixture into golf ball sized meatballs and place them evenly spaced on a baking sheet. Bake for ten minutes flip and bake another ten minutes until browned and nearly cooked through

Build The Sauce:

Melt butter in a large skillet over medium heat. Add diced onion and sauté until softened about five minutes. Stir in the garlic and cook until fragrant about one more minute. Pour in the marinara sauce and bring to a simmer. Stir in the sugar and season with salt and pepper. Pour in the cream and let the mixture simmer for two to three minutes to meld the flavors. In a small bowl mix flour with water until smooth then whisk it into the sauce quickly to avoid lumps. Continue simmering until the sauce thickens then stir in the dried oregano paprika and garlic powder

Cook The Pasta:

Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to the package instructions. Drain and set aside but do not rinse

Finish The Dish:

Add the drained pasta directly into the simmering sauce. Let it cook for about five minutes to absorb flavor stirring gently. Add the baked meatballs and fold them in with care. Let everything heat through for a few minutes then serve hot with a generous sprinkle of Parmigiano Reggiano

Save

Storage Tips

Cool everything completely before storing. Keep the pasta and meatballs in an airtight container in the fridge for up to three days. When reheating add a splash of water or cream to bring the sauce back to life. For longer storage freeze the sauce and meatballs separately for best texture

Save

Ingredient Substitutions

Use ground chicken or turkey if you want something leaner. Panko mixed with dried herbs works in place of Italian bread crumbs. If you do not have Parmigiano Reggiano use pecorino or Asiago for a similar salty kick

Serving Suggestions

Serve it with a crisp green salad and garlic bread for a complete dinner. It also makes a great dinner party dish. Try plating it individually for a special touch or keep it simple and serve family style in a big bowl

Cultural Context

Spaghetti and meatballs are a proud invention of Italian American kitchens. While you will not find this exact dish in Italy it is a beautiful blend of immigrant creativity and accessible ingredients. Adding cream to the sauce is a modern twist that brings even more indulgence to the classic

Recipe FAQs

→ Can I make the meatballs ahead of time?

Yes! You can shape and bake the meatballs up to two days in advance. Store them in the fridge and reheat them in the sauce before serving. They also freeze well for longer storage.

→ Can I use a different type of pasta?

Absolutely. Fettuccine, penne, rigatoni, or even zucchini noodles work well. Just adjust the cooking time based on the pasta you choose.

→ How can I keep the meatballs from falling apart?

Use the right ratio of breadcrumbs, egg, and cheese. Mixing gently and chilling the mixture before shaping also helps maintain structure.

→ What can I use instead of heavy cream?

You can substitute with half-and-half or whole milk. For similar richness, add a bit of flour or cornstarch while simmering the sauce.

→ Is baking better than frying for meatballs?

Baking is less messy, quicker, and still delivers great flavor. It also keeps the meatballs tender and intact for simmering in sauce.

→ How should I store leftovers?

Let the dish cool completely and store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or cream.