Spaghetti Marinara Meatballs (Printable Version)

Soft meatballs and spaghetti get tossed in a dreamy, rich marinara cream sauce. It’s total comfort with loads of flavor in every bite.

# Everything You’ll Need:

→ Meatballs

01 - 450 grams ground beef
02 - 1 large egg
03 - 0.5 teaspoon freshly ground black pepper
04 - 3 tablespoons tomato paste
05 - 60 millilitres water
06 - 450 grams ground pork
07 - 5 cloves garlic, chopped small
08 - 1 teaspoon salt
09 - 1 teaspoon dried oregano
10 - 110 grams Italian bread crumbs, dried
11 - 50 grams Parmigiano-Reggiano, grated (plus more to sprinkle on top later)
12 - 3 tablespoons fresh parsley, chopped up

→ Creamy Marinara Sauce & Pasta

13 - 340 grams dry spaghetti, broken into halves
14 - Salt and pepper, add to taste
15 - 1 teaspoon garlic powder
16 - 1 small yellow onion, diced finely
17 - 360 millilitres heavy cream
18 - 0.5 teaspoon sugar
19 - 3 tablespoons butter
20 - 5 cloves garlic, chopped small
21 - 1 teaspoon sweet paprika
22 - 720 millilitres good marinara sauce
23 - Flour, just enough to help thicken the sauce
24 - 60 millilitres water for mixing with flour

# Steps to Cook:

01 - Scoop it right onto plates straight from the pan and toss on more grated Parmigiano if you want.
02 - Slide those baked meatballs into your skillet, mixing softly so everything gets cozy and covered in sauce.
03 - Drop the broken noodles right into the creamy sauce. Let them simmer for about 5 minutes, giving things a stir here and there to help the pasta drink up the sauce.
04 - Pour in the heavy cream and let it bubble for a few minutes so everything mellows together. Mix the water and flour in a small bowl till smooth, then slowly whisk that into your sauce as it simmers. Sprinkle in the garlic powder and paprika at this point, and give it one last good stir.
05 - Drop your butter into a big pan over medium, then add the onions. Let them hang out for about 5 minutes till they’re soft. Toss in the minced garlic and let that cook for just a minute. Pour in the marinara, turn the heat down, and let everything bubble slightly. Don't forget to add a pinch of sugar and season with salt and pepper to your liking.
06 - Toss in your ground beef, pork, cheese, and bread crumbs to the mix. Gently fold it all together by hand—don't overdo it. Shape into balls the size of golf balls and set them on a baking tray (no need to oil it). Bake 10 minutes, flip them over, then go for another 10 minutes till browned and almost done.
07 - Grab a big mixing bowl and beat together the egg, chopped parsley, tomato paste, oregano, salt, cracked black pepper, garlic, and water till it all looks smooth and combined.
08 - Set your oven to 175°C. Move the rack so it’s right in the middle spot.

# Extra Suggestions:

01 - Don’t squish the meatball mix too much—if you keep it loose, you’ll end up with tender meatballs.
02 - Breaking the noodles makes them fit easily in your skillet and helps every bit cook through, soaking up that sauce.
03 - Whisk your flour and water really well before adding so you don’t get any lumps in that creamy sauce.

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