Creamy Spaghetti Meatballs (Printer-Friendly Version)
Tender baked meatballs and spaghetti in lush creamy marinara for cozy flavor and weeknight ease.
# Ingredients Needed:
→ For the Meatballs
01 -
1 large egg
02 -
3 tablespoons finely chopped fresh parsley
03 -
1 tablespoon tomato paste
04 -
1 teaspoon dried oregano
05 -
1 teaspoon kosher salt
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0.5 teaspoon freshly ground black pepper
07 -
2 cloves garlic, minced
08 -
2 tablespoons water
09 -
8 ounces ground beef
10 -
8 ounces ground pork
11 -
0.66 cup Italian-style bread crumbs
12 -
0.5 cup freshly grated Parmigiano Reggiano cheese, plus extra for serving
→ For the Sauce and Pasta
13 -
2 tablespoons unsalted butter
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1 small yellow onion, finely diced
15 -
2 cloves garlic, minced
16 -
24 ounces good-quality marinara sauce
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2 teaspoons granulated sugar
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0.5 teaspoon kosher salt, plus more to taste
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0.5 teaspoon freshly ground black pepper, plus more to taste
20 -
1 cup heavy cream
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2 tablespoons all-purpose flour
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0.25 cup water
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1 teaspoon dried oregano
24 -
0.5 teaspoon sweet paprika
25 -
0.5 teaspoon garlic powder
26 -
12 ounces dried spaghetti
# Step-by-Step Directions:
01 -
Preheat the oven to 350°F and position the rack in the center. In a large mixing bowl, whisk together egg, parsley, tomato paste, 1 teaspoon oregano, 1 teaspoon salt, 0.5 teaspoon pepper, minced garlic, and 2 tablespoons water until thoroughly combined. Add ground beef, ground pork, bread crumbs, and 0.5 cup Parmigiano Reggiano. Gently mix by hand until just incorporated.
02 -
Roll the meat mixture into golf ball-sized balls and place them evenly spaced on a parchment-lined baking sheet. Bake for 10 minutes. Flip meatballs and continue baking for another 10 minutes, until browned and almost cooked through.
03 -
In a large skillet, melt butter over medium heat. Add diced onion and sauté for about 5 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant. Pour in marinara sauce and bring to a gentle simmer. Add sugar, 0.5 teaspoon salt, and 0.5 teaspoon pepper. Stir to combine. Pour in heavy cream and simmer for 2–3 minutes to blend flavors.
04 -
In a small bowl, whisk together flour and 0.25 cup water until smooth. Add the flour slurry to the simmering sauce, whisking constantly to prevent lumps. Simmer for several minutes until the sauce thickens. Stir in remaining 1 teaspoon dried oregano, sweet paprika, and garlic powder.
05 -
Meanwhile, cook spaghetti in a large pot of salted boiling water according to package instructions until just al dente. Reserve 0.5 cup pasta water, then drain pasta.
06 -
Add drained spaghetti directly to the sauce and stir gently to coat. Add reserved pasta water if needed to achieve a creamy consistency. Gently fold in the baked meatballs. Let simmer together for 3–5 minutes for flavors to meld and meatballs to heat through.
07 -
Top with extra Parmigiano Reggiano cheese and a sprinkle of chopped parsley before serving. Serve hot, family-style or individually plated.
# Helpful Hints:
01 -
For best results, chill the meatball mixture for 20 minutes before shaping to help maintain structure.
02 -
Pasta finishing in the sauce ensures a cohesive, flavorful dish.
03 -
Freeze leftover meatballs for up to three months for a quick future meal.