Creamy Spaghetti & Meatballs (Print Version)
# 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:
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.
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.
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.
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.