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Creamy Spaghetti And Meatballs

Featured in Family-Friendly Dinner Ideas Everyone Will Love.

This comforting meal combines tender beef and pork meatballs baked until golden and simmered in a velvety marinara cream sauce. The blend of fresh parsley, oregano, breadcrumbs, and Parmigiano-Reggiano adds depth, while heavy cream gives the sauce its signature richness. Serve the glossy spaghetti topped with extra cheese and fragrant herbs for a homestyle Italian experience that brings warmth to any table. Each bite is perfectly balanced—hearty, creamy, and seasoned to perfection.

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Seram Rezepte
Updated on Tue, 20 May 2025 22:41:45 GMT
A bowl of spaghetti with meatballs and sauce. Pin it
A bowl of spaghetti with meatballs and sauce. | recipesbytina.com

Few things feel as comforting as a plate of creamy spaghetti and meatballs after a long day. This rich family recipe delivers ultra-tender meatballs napped in a velvety tomato cream sauce. I reach for it anytime my crew wants something a little extra cozy without a complicated cleanup.

The first time I made this was for a Sunday dinner with my in-laws and I was nervous about impressing everyone. It ended up such a hit that now it is our go-to rainy day tradition.

Ingredients

  • Large egg: binds meatballs and contributes moisture
  • Fresh parsley: brightens flavor and balances richness
  • Dried oregano: a classic Italian herb for aroma
  • Salt and freshly ground black pepper: for seasoned depth
  • Fresh garlic: minced adds aromatic power
  • Water: boosts tenderness in meatballs
  • Tomato paste: amplifies savory umami
  • Ground beef: for classic meaty savor
  • Ground pork: adds sweetness and juiciness
  • Italian-style bread crumbs: give delicate texture
  • Parmigiano-Reggiano cheese: nutty complex kick
  • Butter: starts the sauce with subtle richness
  • Yellow onion: for gently sweet base
  • High-quality marinara sauce: brings robust tomato taste try to use a jar with very few additives and lots of real ingredients
  • Sugar: balances acidity
  • Heavy cream: transforms tomato sauce into something silky and decadent
  • Spaghetti: classic shape for twirling and catching sauce cook just to al dente
  • Garlic powder and sweet paprika: gentle background notes and a pop of color
  • Salt and pepper: make everything shine

Step-by-Step Instructions

Prepare the Meatball Mixture:
Whisk your large egg with chopped parsley tomato paste oregano salt pepper minced garlic and water in a roomy bowl until well combined I always do this by hand for best blending
Form the Meatballs:
Add ground beef and pork bread crumbs and Parmigiano-Reggiano cheese to the wet mix Gently fold everything together just until it sticks together Over-mixing can make them dense
Shape and Bake:
Using damp hands roll into golf ball sized portions and place on an ungreased baking sheet Bake at 350 degrees in the middle of your oven for 10 minutes Flip each one with a spatula and bake 10 minutes more The brief bake locks in juices
Build the Sauce Base:
Melt butter in a large skillet set over medium Add finely chopped onions and cook about 5 minutes Stir in minced garlic and let it bloom for just a minute The aroma tells you it’s ready
Simmer Sauce and Cream:
Pour in marinara and bring to a gentle simmer Add sugar salt and pepper whisking well Stir in heavy cream and let simmer another few minutes to marry the flavors
Thicken and Season:
Make a slurry with water and flour in a small bowl Pour into the sauce and whisk steadily until it thickens Add your garlic powder and paprika and taste one last time for seasoning
Finish and Serve:
Nestle baked meatballs into the sauce Simmer gently a minute or two then toss with cooked spaghetti Let the sauce really hug the noodles Serve extra Parmigiano-Reggiano over the top
A bowl of spaghetti with meatballs. Pin it
A bowl of spaghetti with meatballs. | recipesbytina.com

I really love how the Parmigiano-Reggiano weaves through the meatballs adding a nutty depth that plain Parmesan can never match My kids always compete for the crispiest edge meatball straight from the oven

Storage Tips

Leftovers store well for up to three days in the fridge Pop leftovers into single serve containers for easy grab-and-go lunches If you need to freeze wait for everything to cool off fully and portion into airtight containers for up to a month Thaw in the fridge overnight before reheating gently over low heat on the stove

Ingredient Substitutions

For a lighter dish use half ground turkey in place of pork You can swap Italian seasoned panko for the bread crumbs Allow dried parsley if fresh is not available but cut the measurement in half I have even used a splash of whole milk in place of some cream for a slightly thinner sauce

Serving Suggestions

I love to scatter extra chopped parsley and shard of cheese over each plate Serve with a simple side salad or make garlic bread for a crowd This recipe is generous and perfect for parties or Sunday suppers

A bowl of spaghetti with meatballs and herbs. Pin it
A bowl of spaghetti with meatballs and herbs. | recipesbytina.com

A Little History

Spaghetti and meatballs as we know it is a true Italian American classic The combo of hearty meatballs and pasta came from immigrant cooks stretching a few ingredients to feed families Creamy tomato sauce is a delicious modern twist inspired by American comfort food kitchens

Frequently Asked Questions

→ How do you keep meatballs tender and moist?

Gently mix meatball ingredients and avoid overworking the meats. Adding breadcrumbs and water helps lock in moisture for soft, juicy results.

→ Is it necessary to bake the meatballs first?

Baking the meatballs helps them hold shape and develop a browned exterior before finishing in the sauce.

→ Can I substitute beef or pork in the meatballs?

Yes, you may use only beef or pork, or try ground turkey or chicken for a lighter variation. Adjust seasoning as needed for flavor balance.

→ How do you get the sauce creamy?

Stirring in heavy cream and allowing it to gently simmer with the marinara transforms the sauce into a creamy, rich finish.

→ What pasta shapes work best for this dish?

Classic spaghetti is traditional, but fettuccine, linguine, or penne also work well with the creamy sauce and meatballs.

Creamy Spaghetti & Meatballs

Spaghetti and meatballs in silky marinara cream sauce, finished with herbs and Parmigiano-Reggiano.

Prep Time
20 Minutes
Cook Time
40 Minutes
Total Time
60 Minutes

Category: Dinner

Difficulty: Intermediate

Cuisine: Italian

Yield: 6 Servings

Dietary: ~

Ingredients

→ Meatball Ingredients

01 1 large egg
02 3 tablespoons finely chopped fresh parsley
03 1 teaspoon dried oregano
04 1 teaspoon salt
05 ½ teaspoon freshly ground black pepper
06 5 cloves garlic, minced
07 ¼ cup water
08 3 tablespoons tomato paste
09 1 pound ground beef
10 1 pound ground pork
11 1 cup dried Italian-style bread crumbs
12 ½ cup freshly grated Parmigiano-Reggiano cheese

→ Sauce Ingredients

13 3 tablespoons butter
14 1 small yellow onion, finely chopped
15 5 cloves garlic, minced
16 3 cups high-quality marinara sauce
17 ½ teaspoon sugar
18 1 ½ cups heavy cream
19 12 oz spaghetti, broken in half
20 1 teaspoon garlic powder
21 1 teaspoon sweet paprika
22 Salt to taste
23 Black pepper to taste

Instructions

Step 01

Preheat the oven to 350°F and position the rack in the middle. In a large bowl, whisk together the egg, parsley, tomato paste, oregano, salt, pepper, 5 cloves of minced garlic, and water. Add the ground beef, ground pork, bread crumbs, and Parmigiano-Reggiano cheese. Mix gently with your hands until just combined—do not overwork. Roll the mixture into golf ball-sized meatballs and arrange them on an ungreased baking sheet. Bake for 10 minutes. Remove, flip the meatballs with a metal spatula, and bake for an additional 10 minutes, until browned and nearly cooked through.

Step 02

In a large skillet, melt the butter over medium heat. Add the onion and sauté for about 5 minutes until softened. Stir in the remaining 5 cloves of minced garlic and cook for another minute. Pour in the marinara sauce and bring to a gentle simmer. Add sugar and adjust seasoning with salt and freshly ground black pepper to taste. Stir in the heavy cream and let it simmer for 2-3 minutes to blend the flavors. In a small bowl, mix ¼ cup water with 1 tablespoon of flour to create a slurry. Add the slurry to the sauce and whisk quickly to thicken. Let it simmer until the sauce has thickened, then add the garlic powder, sweet paprika, and adjust seasonings if needed.

Step 03

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain and set aside.

Step 04

Combine the cooked spaghetti with the sauce in the skillet. Gently toss to coat evenly. Add the meatballs to the skillet and warm through over low heat. Serve immediately with additional grated Parmigiano-Reggiano cheese on top, if desired.

Tools You'll Need

  • Oven
  • Large bowl
  • Baking sheet
  • Large skillet
  • Pot for boiling pasta
  • Metal spatula
  • Whisk

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (heavy cream, Parmigiano-Reggiano cheese)
  • Contains gluten (bread crumbs, spaghetti)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 720.5
  • Total Fat: 35.6 g
  • Total Carbohydrate: 52.3 g
  • Protein: 42.4 g