There’s something undeniably comforting about a big bowl of spaghetti and meatballs, but when you add a rich, creamy twist? Game-changer. This Creamy Spaghetti & Meatballs recipe takes the classic dish to a whole new level of indulgence. Picture tender, juicy meatballs coated in a velvety, garlic-infused cream sauce, all twirled up with perfectly cooked pasta. It’s the ultimate cozy meal, perfect for a weeknight dinner or a special gathering. Trust me, you’ll want to make this again and again!
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Why You’ll Love Creamy Spaghetti & Meatballs
Ultra Creamy & Flavorful
This isn’t your typical marinara-based spaghetti. The sauce is rich, cheesy, and infused with garlic for an extra depth of flavor.
Perfect Comfort Food
A warm bowl of creamy pasta with juicy meatballs is like a hug in food form.
Family-Friendly
Kids and adults alike will devour this dish—no picky eaters here!
Easy to Make
Despite its fancy taste, this dish comes together in no time with simple, everyday ingredients.
Customizable
Swap out the protein, add veggies, or tweak the seasonings to make it your own!
Ingredients in Creamy Spaghetti & Meatballs
This dish is made with pantry-friendly ingredients that come together beautifully.
Ground Beef & Pork: The perfect blend for juicy, flavorful meatballs. You can also use ground turkey or chicken.
Breadcrumbs: Helps bind the meatballs together while keeping them tender.
Egg: Holds everything together for perfect meatball texture.
Parmesan Cheese: Adds a delicious, salty, umami boost to the meatballs and sauce.
Garlic & Onion: Essential for that classic Italian-inspired flavor.
Heavy Cream: The key to a rich, luscious sauce.
Chicken Broth: Adds depth and keeps the sauce from feeling too heavy.
Butter: Gives the sauce a silky, restaurant-quality finish.
Spaghetti: The perfect pasta choice to soak up all that creamy goodness.
Italian Seasoning: A mix of herbs like basil, oregano, and thyme to enhance the flavors.
Crushed Red Pepper Flakes (Optional): Adds a slight kick for those who like a little heat.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Follow these simple steps to make this creamy, dreamy pasta dish!
Make the Meatballs
In a bowl, mix ground beef, pork, breadcrumbs, egg, Parmesan, garlic, onion, and Italian seasoning. Form into small meatballs.
Cook the Meatballs
Heat a large skillet over medium heat. Add a little oil and cook the meatballs until browned on all sides and fully cooked through. Remove and set aside.
Prepare the Creamy Sauce
In the same skillet, melt butter and sauté garlic until fragrant. Pour in chicken broth and heavy cream, then stir in Parmesan cheese. Let simmer until thickened.
Cook the Spaghetti
Meanwhile, cook spaghetti according to package instructions. Drain and set aside.
Combine Everything
Add the cooked spaghetti and meatballs to the sauce, tossing to coat everything evenly. Let it simmer for a minute so the flavors meld together.
Serve & Enjoy
Garnish with fresh parsley, extra Parmesan, and a sprinkle of red pepper flakes if desired. Serve hot and enjoy!
How to Serve Creamy Spaghetti & Meatballs
- With Garlic Bread: Perfect for soaking up every last drop of sauce.
- Side Salad: A fresh green salad balances out the richness.
- Extra Cheese: Because more Parmesan is always a good idea!
- Glass of Wine: A crisp white or light red pairs beautifully.
Additional Tips
- Use Fresh Parmesan for the best melt and flavor.
- Don’t Overmix the Meatballs to keep them tender.
- Let the Sauce Thicken before adding pasta for a creamier consistency.
- Make It Spicy by adding extra red pepper flakes.
FAQ
Q1: Can I use a different type of pasta?
A1: Absolutely! Fettuccine, penne, or rigatoni all work great.
Q2: How do I store leftovers?
A2: Store in an airtight container in the fridge for up to 3 days.
Q3: Can I freeze the meatballs?
A3: Yes! Cooked meatballs freeze well for up to 3 months. Just reheat and toss with fresh sauce.
Q4: Can I make this dish ahead of time?
A4: You can prepare the meatballs and sauce ahead, then just cook the pasta fresh before serving.
Q5: How do I reheat without drying out the sauce?
A5: Add a splash of cream or broth when reheating to bring back the creamy texture.
Q6: Can I make it lighter?
A6: Swap heavy cream for half-and-half or whole milk, though the sauce won’t be as rich.
Q7: What can I add for extra flavor?
A7: Try sun-dried tomatoes, spinach, or mushrooms for a delicious twist.
Q8: Can I make this gluten-free?
A8: Yes! Use gluten-free pasta and breadcrumbs for the meatballs.
Q9: Why is my sauce too thin?
A9: Simmer it a bit longer, or add a little more Parmesan to thicken.
Q10: What protein alternatives can I use?
A10: Ground turkey, chicken, or even plant-based meat substitutes work well!
Final Thoughts
This Creamy Spaghetti & Meatballs recipe is comfort food at its finest—rich, hearty, and packed with flavor. Whether you’re making it for a family dinner or just craving something cozy, this dish will not disappoint. Give it a try and let me know how it turns out!
Print
Creamy Spaghetti & Meatballs
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
There’s something undeniably comforting about a plate of spaghetti and meatballs, but this version takes it up a notch with a creamy marinara sauce that’s irresistibly rich! A blend of ground beef and pork, Italian seasoning, and a luscious sauce makes this the ultimate comfort food. Perfect for weeknight dinners or special occasions!
Ingredients
For the Meatballs:
- 1 large egg
- 3 tbsp finely chopped fresh parsley
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 5 cloves garlic, minced
- 1/4 cup water
- 3 tbsp tomato paste
- 1 lb ground beef
- 1 lb ground pork
- 1 cup Italian-style bread crumbs
- 1/2 cup freshly grated Parmigiano-Reggiano cheese (plus extra for serving)
For the Sauce:
- 3 tbsp butter
- 1 small yellow onion, finely chopped
- 5 cloves garlic, minced
- 3 cups high-quality marinara sauce (such as Rao’s)
- 1/2 tsp sugar
- 1 1/2 cups heavy cream
- 12 oz spaghetti (break in half for easier cooking)
- 1 tsp garlic powder
- 1 tsp sweet paprika
- Salt & pepper to taste
For Thickening (Optional):
- 1/4 cup water
- 1 tbsp flour
Instructions
Prepare the Meatballs:
- 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, garlic, and water.
- Add the ground beef, ground pork, bread crumbs, and Parmigiano-Reggiano. Mix gently until just combined—do not overwork the mixture.
- Roll into golf ball-sized meatballs and place them on an ungreased baking sheet.
- Bake for 10 minutes, then flip the meatballs and bake for an additional 10 minutes, until browned and nearly cooked through.
Make the Sauce:
- In a large skillet, melt butter over medium heat. Add the onion and sauté for 5 minutes until softened.
- Stir in garlic and cook for another minute until fragrant.
- Pour in the marinara sauce, bring to a gentle simmer, and stir in sugar, salt, and pepper.
- Add heavy cream and simmer for 2-3 minutes to blend flavors.
- (Optional) In a small bowl, mix ¼ cup water with 1 tbsp flour to create a slurry, then whisk it into the sauce to thicken.
- Stir in the garlic powder, paprika, salt, and pepper.
Combine & Serve:
- Cook spaghetti according to package instructions.
- Add drained spaghetti directly into the sauce, stirring occasionally for 5 minutes to let the pasta absorb flavor.
- Add the baked meatballs into the skillet and gently toss to combine.
- Serve hot, garnished with extra Parmigiano-Reggiano.
Notes
- For extra richness, add ½ cup of shredded mozzarella to the sauce before serving.
- Substitute ground turkey or chicken for a leaner option.
- For a spicy kick, add ½ tsp red pepper flakes to the sauce.
- Let meatballs rest for 5 minutes before serving to retain juiciness.
Nutrition
- Serving Size: 1 portion (with pasta & sauce)
- Calories: 780 kcal
- Sugar: 9g
- Sodium: 850mg
- Fat: 42g
- Saturated Fat: 20g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 42g
- Cholesterol: 150mg