Go Back
–+ servings
Creamy Spaghetti and Meatballs

Creamy Spaghetti and Meatballs for Cozy Weeknight Dinners

This Creamy Spaghetti and Meatballs recipe is a delightful blend of flavors, making it the perfect comfort food for busy weeknight dinners.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 840
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Meatballs
  • 1 large Egg A flax egg is a great vegan substitute.
  • 3 tbsp Fresh Parsley Can be swapped with fresh basil or cilantro.
  • 1 tsp Dried Oregano Italian seasoning can be used if needed.
  • 1 tsp Salt Adjust according to dietary preferences.
  • ½ tsp Black Pepper Freshly ground is recommended.
  • 5 cloves Minced Garlic Can substitute 1 tsp garlic powder per clove if needed.
  • ¼ cup Water Replace with stock for added flavor.
  • 3 tbsp Tomato Paste Concentrated tomato purée is a great alternative.
  • 1 lb Ground Beef Use ground turkey or chicken for a leaner option.
  • 1 lb Ground Pork Provides flavor and texture.
  • 1 cup Italian-style Bread Crumbs Gluten-free breadcrumbs are an acceptable substitute.
  • ½ cup Parmigiano-Reggiano Cheese Extra for serving.
Sauce
  • 3 tbsp Butter Olive oil can be used instead.
  • 1 small Finely Chopped Yellow Onion Shallots work in a pinch.
  • 3 cups High-Quality Marinara Sauce Homemade or store-bought, like Rao's.
  • ½ tsp Sugar Adjust based on personal taste.
  • 1½ cups Heavy Cream Half-and-half or coconut cream are lighter substitutes.
  • 12 oz Spaghetti Zucchini noodles or other pasta types for a low-carb option.
  • 1 tsp Garlic Powder Optional if you prefer fresh garlic.
  • 1 tsp Sweet Paprika Smoked paprika gives a wonderful twist.
  • Salt & Pepper to Taste For final seasoning adjustments.

Equipment

  • Mixing Bowl
  • Baking sheet
  • Skillet
  • Pot

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the egg, parsley, tomato paste, oregano, salt, pepper, and 5 cloves of minced garlic. Mix in the ground beef, ground pork, breadcrumbs, and Parmigiano-Reggiano cheese until just combined. Form into meatballs and place on a baking sheet.
  2. Bake meatballs for 10 minutes, then flip and bake for an additional 10 minutes until browned and cooked through, with an internal temperature of 160°F (70°C).
  3. In a large skillet, melt butter over medium heat. Add onion and sauté for about 5 minutes until softened. Stir in remaining garlic and cook for 1 minute.
  4. Pour in marinara sauce, add sugar, and season with salt and pepper. Let sauce simmer, then gradually pour in heavy cream.
  5. Bring a pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, drain spaghetti, and return to pot.
  6. Add creamy sauce to cooked spaghetti, mixing to coat. If too thick, add reserved pasta water. Fold in baked meatballs.
  7. Serve portions on warm plates, garnished with extra cheese and parsley. Enjoy!

Nutrition

Serving: 1plateCalories: 840kcalCarbohydrates: 70gProtein: 45gFat: 42gSaturated Fat: 22gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 180mgSodium: 950mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 5mgCalcium: 300mgIron: 3.5mg

Notes

For best results, chill the meatball mixture before shaping to help maintain their shape during baking. Experiment with pasta shapes or substitutions for a unique twist.

Tried this recipe?

Let us know how it was!