Creamy Spaghetti Meatballs (Printable Version)
Spaghetti and meatballs in a creamy marinara, perfect for cozy nights and easy entertaining.
# Everything You’ll Need:
→ For the Meatballs
01 -
1 large egg
02 -
2 tablespoons chopped fresh parsley
03 -
5 cloves garlic, minced
04 -
8 ounces ground beef
05 -
8 ounces ground pork
06 -
1/2 cup Italian-style bread crumbs
07 -
1/3 cup grated Parmigiano-Reggiano cheese
08 -
1 tablespoon tomato paste
09 -
1/4 teaspoon dried oregano
10 -
Salt and freshly ground black pepper, to taste
11 -
2 tablespoons water
→ For the Sauce
12 -
2 tablespoons unsalted butter
13 -
1 medium yellow onion, finely diced
14 -
5 cloves garlic, minced
15 -
2 cups marinara sauce
16 -
1 tablespoon granulated sugar
17 -
1/2 cup heavy cream
18 -
Salt and freshly ground black pepper, to taste
19 -
1/4 cup water
20 -
1 tablespoon all-purpose flour
21 -
1/4 teaspoon dried oregano
22 -
1/4 teaspoon sweet paprika
23 -
1/4 teaspoon garlic powder
→ For the Pasta
24 -
12 ounces spaghetti
25 -
Extra grated Parmigiano-Reggiano, for serving
# Steps to Cook:
01 -
In a large bowl, whisk together egg, parsley, tomato paste, oregano, salt, pepper, minced garlic, and water. Add ground beef, ground pork, bread crumbs, and Parmigiano-Reggiano. Mix gently until just combined.
02 -
Preheat oven to 350°F. Roll mixture into golf ball-sized rounds and place on a baking sheet. Bake for 10 minutes, flip, and bake an additional 10 minutes until browned.
03 -
Melt butter in a large skillet over medium heat. Add diced onion and cook for 5 minutes. Stir in minced garlic and cook for 1 minute.
04 -
Add marinara sauce to the skillet and bring to a simmer. Stir in sugar, salt, pepper, and cream. In a bowl, whisk together water and flour, then pour into sauce. Simmer until thickened. Stir in oregano, paprika, and garlic powder.
05 -
Boil spaghetti in salted water until al dente. Drain and set aside.
06 -
Add drained spaghetti to the sauce and cook for 5 minutes, stirring occasionally to allow flavor absorption.
07 -
Gently fold baked meatballs into the skillet. Toss to coat evenly. Serve hot with extra grated Parmigiano-Reggiano.
# Extra Suggestions:
01 -
Do not overmix meatball mixture to preserve tenderness.
02 -
Baking meatballs ensures easier cleanup and better shape retention.
03 -
Finishing pasta in sauce allows deeper flavor infusion.