Creamy Spaghetti Meatballs (Print-Friendly Version)

Spaghetti and meatballs meet creamy marinara in this cozy, flavor-packed dinner perfect for any night.

# What You Need:

→ For the Meatballs

01 - 1 large egg
02 - 2 tablespoons chopped fresh parsley
03 - 5 cloves garlic, minced
04 - 8 ounces ground beef
05 - 8 ounces ground pork
06 - 1/2 cup Italian-style bread crumbs
07 - 1/3 cup grated Parmigiano-Reggiano cheese
08 - 1 tablespoon tomato paste
09 - 1/4 teaspoon dried oregano
10 - Salt and freshly ground black pepper to taste
11 - 2 tablespoons water

→ For the Sauce

12 - 2 tablespoons unsalted butter
13 - 1 medium yellow onion, finely diced
14 - 5 cloves garlic, minced
15 - 2 cups marinara sauce
16 - 1 tablespoon granulated sugar
17 - 1/2 cup heavy cream
18 - Salt and freshly ground black pepper to taste
19 - 1/4 cup water
20 - 1 tablespoon all-purpose flour
21 - 1/4 teaspoon dried oregano
22 - 1/4 teaspoon sweet paprika
23 - 1/4 teaspoon garlic powder

→ For the Pasta

24 - 12 ounces spaghetti
25 - Extra grated Parmigiano-Reggiano for serving

# How to Make It:

01 - In a large bowl, whisk together the egg, parsley, tomato paste, oregano, salt, pepper, minced garlic, and water. Add ground beef, ground pork, bread crumbs, and cheese. Mix gently until just combined.
02 - Preheat oven to 350°F. Roll meat mixture into golf ball-sized rounds and place on an ungreased baking sheet. Bake for 10 minutes, flip, and bake 10 minutes more until browned.
03 - Melt butter in a large skillet over medium heat. Add diced onion and cook for 5 minutes. Stir in minced garlic and cook for 1 minute.
04 - Add marinara sauce to the skillet and bring to a simmer. Stir in sugar, salt, pepper, and cream. In a bowl, whisk together water and flour, then add to the sauce. Simmer until thickened. Stir in oregano, paprika, and garlic powder.
05 - Boil spaghetti in salted water until al dente. Drain and set aside.
06 - Add drained spaghetti to the sauce and cook for 5 minutes, stirring occasionally to allow pasta to absorb flavors.
07 - Add baked meatballs to the skillet. Gently toss to coat evenly in the sauce. Serve hot with additional Parmigiano-Reggiano.

# Important Notes:

01 - Do not overwork the meatball mixture to keep the texture tender.
02 - Baking the meatballs helps them hold shape and reduces mess.
03 - Cooking pasta in the sauce enhances flavor absorption.