Creamy Spaghetti and Meatballs (Printable Version)
# What You'll Need:
→ Meatballs
01 -
1 large egg
02 -
3 tablespoons finely chopped fresh parsley
03 -
1 teaspoon dried oregano
04 -
1 teaspoon salt
05 -
0.5 teaspoon freshly ground black pepper
06 -
5 cloves garlic, minced
07 -
60 ml water
08 -
3 tablespoons tomato paste
09 -
450 g ground beef
10 -
450 g ground pork
11 -
100 g dried Italian-style bread crumbs
12 -
50 g freshly grated Parmigiano-Reggiano cheese, plus additional for serving
→ Creamy Marinara Sauce and Pasta
13 -
3 tablespoons butter
14 -
1 small yellow onion, finely chopped
15 -
5 cloves garlic, minced
16 -
720 ml high-quality marinara sauce
17 -
0.5 teaspoon sugar
18 -
360 ml heavy cream
19 -
340 g spaghetti, broken in half
20 -
1 teaspoon garlic powder
21 -
1 teaspoon sweet paprika
22 -
Salt, to taste
23 -
Freshly ground black pepper, to taste
24 -
60 ml water (for slurry)
25 -
1 tablespoon plain flour (for slurry)
# Step-by-Step Directions:
01 -
Preheat the oven to 175°C. Whisk the egg, parsley, tomato paste, oregano, salt, black pepper, minced garlic, and water in a large bowl until well combined.
02 -
Add ground beef, ground pork, bread crumbs, and Parmigiano-Reggiano to the mixture. Combine gently by hand until just incorporated. Shape into golf ball-sized meatballs and arrange on an ungreased baking tray. Bake for 10 minutes, turn each meatball, and bake for another 10 minutes until browned and nearly cooked through.
03 -
Melt butter in a large skillet over medium heat. Sauté onion for 5 minutes until soft. Add remaining minced garlic and cook for 1 minute.
04 -
Pour in the marinara sauce and bring to a gentle simmer. Stir in sugar and season with salt and freshly ground black pepper as needed.
05 -
Add heavy cream and let sauce simmer for 2 to 3 minutes. Whisk flour and water in a separate bowl to form a slurry, then incorporate quickly into the sauce, whisking thoroughly until slightly thickened. Stir in garlic powder and paprika, and adjust seasonings as necessary.
06 -
Add the broken spaghetti to the sauce, stirring gently. Let it cook for about 5 minutes, allowing the pasta to absorb flavor and finish cooking.
07 -
Return the meatballs to the skillet with the pasta and sauce. Gently toss to combine. Serve immediately, garnished with extra Parmigiano-Reggiano.
# Helpful Notes:
01 -
For juicier meatballs, avoid overmixing the meat. Gently fold in ingredients using your hands.
02 -
Breaking the spaghetti in half helps it cook more evenly and mix well with the sauce.
03 -
Use high-quality marinara for best flavor, and adjust seasoning at the end to taste.