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

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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

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

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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

I always reach for fresh garlic here because it brings the sauce alive in a way that jarred just cannot. Watching my niece sneak a second helping straight from the pot is now one of my favorite food memories.

Recipe Questions

Can I Make The Meatballs Ahead Of Time:

Yes shape and bake them up to two days ahead. Store in the fridge and reheat them in the sauce when ready. They also freeze well

What Other Types Of Pasta Can I Use:

Fettuccine penne rigatoni or even spiral pasta all work well. Adjust the cooking time based on the pasta shape

How Do I Keep Meatballs From Falling Apart:

Stick with the recommended ratio of egg breadcrumbs and cheese. Chilling the mixture helps them stay firm and round

Can I Substitute The Heavy Cream:

Yes use whole milk or half and half and add a bit of flour or cornstarch to maintain the thick texture

Is It Better To Bake Or Fry Meatballs:

Baking is easier cleaner and still gives you delicious flavor while keeping the shape intact for the sauce

Frequently Asked Questions About Recipes

→ Can I make the meatballs in advance?

Yes, shape and bake the meatballs up to two days ahead and store them in the fridge. Reheat gently in the sauce before serving.

→ What other pasta shapes work well?

Fettuccine, penne, rigatoni, or spiral pasta all hold the creamy sauce nicely. Just adjust the cooking time as needed.

→ How do I keep meatballs from falling apart?

Use the recommended egg, breadcrumbs, and cheese ratio, and chill the meat mixture before shaping to help them stay intact.

→ Can I substitute the heavy cream?

Whole milk or half and half can be used instead. Add a touch of flour or cornstarch to maintain the creamy thickness.

→ Is baking better than frying the meatballs?

Baking is simpler and keeps the meatballs evenly shaped with less mess, while still delivering delicious flavor and tenderness.