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Spaghetti and meatballs always hit the spot, but here you'll get soft baked meatballs coated in a lush, creamy tomato sauce. Whether it's a chill night in or a group hang, it's a go-to for saucy comfort food.
First time I whipped this up was on a chilly Sunday. That creamy sauce got everyone grinning. Now my family begs for it anytime there’s something to celebrate.
Irresistible Ingredients
- Spaghetti: Picks up all the tasty sauce—bronze-cut noodles really grab it
- Heavy cream: Gives that dreamy, rich texture only the real stuff can pull off
- Sugar: A pinch smooths out the tomatoes and keeps it balanced
- High quality marinara sauce: Bright tomato base sets up all the flavors—Rao’s never fails here
- Yellow onion: Sautéed til soft for a simple boost of flavor—pick firm and shiny ones
- Butter: Melts into the sauce for a creamy bump—stick with unsalted so you control the taste
- Parmigiano Reggiano cheese: Nutty and salty—grate it yourself so it actually melts
- Dried Italian style bread crumbs: Helps the meatballs keep their shape and makes each bite tasty
- Ground beef and ground pork: The classic match for juicy, tender results—fatty cuts work best
- Tomato paste: Deepens the flavor in the meatball mix—grab a really red can
- Water: Keeps meatballs soft while baking—use filtered if you have it
- Garlic: Both fresh and powder go in for zippy flavor—pick cloves without any green bits
- Freshly ground black pepper: Gives just enough heat—crack it yourself for max aroma
- Salt: Brings all the flavors together—sea or kosher are great
- Dried oregano: Adds a little warmth and smells amazing—search out a top-notch jar
- Fresh parsley: For color and a little fresh zip—flat-leaf wins every time
- Large egg: Binds the meatballs—fresh eggs give them the best texture
- Salt and pepper to taste: So you can tweak the flavors just how you like
- Garlic powder and sweet paprika: Extra flavor blast—fresh jars taste best
Simple Step-by-Step Directions
- Wrap It Up with Meatballs:
- After you tuck the cooked meatballs into the sauce, toss everything together. Finish up with Parmigiano Reggiano scattered over the top and serve it hot.
- Mix in Pasta with the Sauce:
- Straight from boiling, add your spaghetti to that skillet of rich sauce. Stir and cook around five minutes—let those noodles soak in the creaminess.
- Make the Sauce Nice and Thick:
- Mix water and flour in a bowl until it's smooth. Whisk this into your simmering sauce and stir quickly—no lumps wanted! Let it bubble and thicken a few more minutes. Taste, then add garlic powder, sweet paprika, and a bit more seasoning if you want.
- Simmer and Adjust Your Sauce:
- Pour in the marinara. Add a teeny bit of sugar, plus salt and pepper. Stir, heat until it barely bubbles, and let it meld for a few minutes. Slowly splash in heavy cream and stir for another couple of minutes.
- Get the Sauce Started:
- While your meatballs are baking, melt butter in a big skillet over medium. Add chopped onion, cook about five minutes til soft and see-through. Drop in garlic and cook a minute—smells awesome, right?
- Shape and Bake Your Meatballs:
- Roll up the meatball mix into golf ball-sized shapes. Space them on a baking tray so they don’t touch. Bake for ten minutes, flip each one with a spatula, bake another ten till they’re browned and mostly done.
- Bring the Mixture Together:
- Toss in ground beef, pork, bread crumbs, and fresh Parmigiano Reggiano into your big bowl. Use your hands—not too much mixing or they’ll get tough. Everything should just come together nicely.
- Start the Meatball Prep:
- First, crank the oven up to 350 F. Move the rack to the center. In a big bowl, whisk egg, parsley, tomato paste, oregano, salt, pepper, minced garlic, and water.
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The star for me is always Parmigiano Reggiano. Its nutty, bold taste flavors every bite—especially sprinkled on top. I’ll never forget when my little girl first helped me grate it, giggling as cheese snowed everywhere.
How to Store It
Pop leftovers in a sealed container and keep in the fridge up to four days. Warm on the stove or in the microwave—you might want to add a splash of milk or cream so the sauce loosens up. You can freeze the meatballs alone for three months, just make sure they’re wrapped snug to dodge freezer burn.
Swap Ideas
No heavy cream in the fridge? Go for half and half or even whole milk—it’ll come out lighter but works fine. Try turkey or chicken in place of beef if you want leaner meatballs. Whole grain or gluten free pasta is a good swap too.
Serving Ideas
Pair it up with crispy garlic bread or a thick slice of baguette—total comfort. Throw a crunchy green salad with tangy dressing on the side to freshen things up. For a little extra, toss on some fresh basil or a splash of great olive oil at the end.
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Background and Tradition
This dish isn’t truly Italian—think Italian American kitchen magic. The creamy sauce puts a cozy spin on the favorite, perfect for holidays or just a feel-good family feast.
Recipe FAQs
- → How do I keep my meatballs moist?
Work in both pork and beef, don’t overmix everything, and be sure to toss in enough water plus some breadcrumbs. Baking keeps them juicy and tasty.
- → What type of pasta is best for this dish?
Spaghetti’s classic here, but fettuccine or linguine are a little thicker if you want to switch things up.
- → Can heavy cream be substituted?
Sure, use whole milk or half-and-half if you’d like it lighter. The sauce won’t be quite as thick, but it’ll still taste great.
- → What marinara sauce should I choose?
Pick a good marinara at the store for convenience, or make your own if you want something extra special. Both work!
- → How do I prevent the sauce from curdling?
Drizzle in the cream slowly and keep the heat low. Don’t let it boil after you add the cream so it stays nice and smooth.
- → What garnish works best for serving?
Sprinkle on fresh Parmigiano-Reggiano and a little chopped parsley to make it taste and look awesome right at the end.