Creamy Spaghetti Meatballs (Printer-Friendly)

Tender meatballs and spaghetti come together in a rich, creamy marinara for pure comfort on any night.

# What You’ll Need:

→ Meatballs

01 - 1 large egg
02 - 2 tablespoons fresh parsley, finely chopped
03 - 1 tablespoon tomato paste
04 - 1 teaspoon dried oregano
05 - 1 teaspoon kosher salt
06 - 1/2 teaspoon freshly ground black pepper
07 - 2 garlic cloves, minced
08 - 1 tablespoon water
09 - 8 ounces ground beef
10 - 8 ounces ground pork
11 - 1/2 cup Italian style breadcrumbs
12 - 1/3 cup Parmigiano Reggiano cheese, finely grated

→ Sauce and Pasta

13 - 2 tablespoons unsalted butter
14 - 1 small yellow onion, finely diced
15 - 2 garlic cloves, minced
16 - 3 cups marinara sauce
17 - 1 teaspoon granulated sugar
18 - 1/2 teaspoon kosher salt, or to taste
19 - 1/4 teaspoon freshly ground black pepper, or to taste
20 - 3/4 cup heavy cream
21 - 1 tablespoon all-purpose flour
22 - 2 tablespoons water
23 - 1/2 teaspoon dried oregano
24 - 1/2 teaspoon sweet paprika
25 - 1/4 teaspoon garlic powder
26 - 12 ounces dried spaghetti

→ Finishing and Serving

27 - Parmigiano Reggiano cheese, for garnish
28 - Fresh parsley, chopped, for garnish

# Steps to Make This:

01 - Preheat oven to 350°F and position rack in the center. In a large bowl, whisk together egg, parsley, tomato paste, dried oregano, kosher salt, pepper, minced garlic, and water until evenly blended.
02 - Add ground beef, ground pork, breadcrumbs, and Parmigiano Reggiano to the bowl. Gently mix by hand until incorporated, taking care not to overwork the mixture.
03 - Roll the mixture into 1.5-inch balls and arrange them evenly on a rimmed baking sheet. Bake for 10 minutes, flip each meatball, and bake for another 10 minutes or until browned and nearly cooked through. Remove from oven and set aside.
04 - Melt butter in a large skillet over medium heat. Sauté diced onion until soft and translucent, about 5 minutes. Stir in minced garlic and cook for 1 minute until fragrant. Pour in marinara sauce and bring to a gentle simmer.
05 - Add sugar and season with salt and pepper. Stir in heavy cream and let the sauce simmer for 2-3 minutes to blend flavors. In a small bowl, mix flour with water to form a smooth slurry, then whisk it into the sauce. Simmer for several minutes until thickened. Finish by adding additional oregano, paprika, and garlic powder.
06 - Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve some pasta water before draining.
07 - Transfer cooked spaghetti directly into the skillet with sauce. Add a splash of reserved pasta water if needed. Simmer gently while stirring for 5 minutes to allow pasta to absorb the creamy sauce.
08 - Gently fold baked meatballs into the skillet and heat until warmed through, about 3 minutes. Serve immediately, garnished with extra Parmigiano Reggiano and fresh parsley.

# Additional Notes:

01 - Chill meatball mixture briefly before rolling for best shape and handling.
02 - Let pasta finish cooking in sauce for cohesive texture and flavor absorption.
03 - Store leftovers in an airtight container for up to 3 days; reheat with a splash of cream to revive the sauce.
04 - Meatballs freeze well—store sauce and meatballs separately for optimal results upon reheating.

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