Creamy Spaghetti Meatballs (Printable Recipe)
Baked meatballs and creamy marinara coat spaghetti for a comforting, hearty dish everyone will love.
# Ingredients You'll Need:
→ Meatballs
01 -
1 large egg
02 -
2 tablespoons chopped fresh parsley
03 -
1 tablespoon tomato paste
04 -
1 teaspoon dried oregano
05 -
1 teaspoon kosher salt
06 -
0.5 teaspoon ground black pepper
07 -
2 cloves garlic minced
08 -
2 tablespoons water
09 -
0.5 pound ground beef
10 -
0.5 pound ground pork
11 -
0.5 cup Italian style bread crumbs
12 -
0.25 cup grated Parmigiano Reggiano cheese
→ Sauce
13 -
2 tablespoons unsalted butter
14 -
1 yellow onion diced
15 -
2 cloves garlic minced
16 -
2 cups marinara sauce
17 -
1 teaspoon granulated sugar
18 -
0.5 cup heavy cream
19 -
1 tablespoon all purpose flour
20 -
2 tablespoons water
21 -
0.5 teaspoon dried oregano
22 -
0.5 teaspoon sweet paprika
23 -
0.25 teaspoon garlic powder
24 -
Salt and black pepper to taste
→ Pasta
25 -
12 ounces spaghetti
26 -
Salt for boiling water
27 -
Grated Parmigiano Reggiano for serving
# Steps to Follow:
01 -
Preheat the oven to 350°F and position the rack in the middle. In a large bowl whisk egg, parsley, tomato paste, oregano, salt, pepper, garlic, and water until blended. Add beef, pork, bread crumbs, and cheese. Mix gently by hand until just combined. Form into golf ball sized portions and arrange on a baking sheet. Bake for 10 minutes, flip, then bake 10 minutes more until browned and nearly cooked through.
02 -
In a large skillet melt butter over medium heat. Add onion and cook for about 5 minutes until softened. Stir in garlic and cook for 1 minute. Pour in marinara and bring to a simmer. Add sugar and season with salt and pepper. Stir in cream and simmer 2 to 3 minutes. Mix flour with water until smooth and whisk into the sauce. Continue simmering until thickened. Stir in oregano, paprika, and garlic powder.
03 -
Bring a large pot of salted water to a boil. Cook spaghetti until al dente following package instructions. Drain and set aside without rinsing.
04 -
Add the drained pasta to the simmering sauce. Cook for 5 minutes to absorb flavor, stirring gently. Fold in the baked meatballs and let heat through. Serve hot topped with grated Parmigiano Reggiano.
# Extra Tips:
01 -
Chill meatball mixture before shaping to make handling easier.
02 -
Freshly grated cheese enhances flavor.
03 -
Let spaghetti finish cooking in the sauce for better flavor absorption.