Description

This Creamy Spaghetti & Meatballs takes a classic dish to the next level with a rich, velvety tomato-cream sauce. Juicy homemade meatballs are simmered in a flavorful sauce and served over tender spaghetti, making this a comforting and satisfying meal for any occasion!

Ingredients

Units Scale

For the Meatballs:

1 lb ground beef (or a mix of beef & pork)
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp black pepper
2 tbsp fresh parsley, chopped
1 tbsp olive oil (for frying)

For the Creamy Tomato Sauce:

2 tbsp butter
3 cloves garlic, minced
1 (28 oz) can crushed tomatoes
1 tsp dried oregano
1/2 tsp red pepper flakes (optional)
1/2 tsp salt
1/2 tsp black pepper
1 cup heavy cream (or half-and-half for a lighter version)
1/2 cup grated Parmesan cheese

For the Pasta:

12 oz spaghetti
1 tbsp salt (for boiling water)

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Instructions

Make the Meatballs:

In a bowl, mix ground beef, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, pepper, and parsley until combined.
Roll into 1-inch meatballs (about 16-18 meatballs).
Heat olive oil in a skillet over medium heat and cook the meatballs until browned on all sides, about 5-7 minutes. Remove and set aside.

2. Prepare the Sauce:

In the same skillet, melt butter and sauté garlic for 30 seconds.
Add crushed tomatoes, oregano, red pepper flakes, salt, and black pepper. Simmer for 10 minutes.
Stir in heavy cream and Parmesan cheese, then return the meatballs to the skillet. Simmer for another 5 minutes, stirring occasionally.

3. Cook the Pasta:

Bring a large pot of salted water to a boil.
Cook spaghetti according to package instructions until al dente. Drain and set aside.

4. Combine & Serve:

Toss the cooked spaghetti with the creamy tomato sauce.
Serve with extra Parmesan and fresh parsley on top. Enjoy!

Notes

Want it spicier? Add extra red pepper flakes to the sauce.
Lighter option: Use ground turkey and substitute half-and-half for the cream.

Make ahead: The meatballs can be prepared 1-2 days in advance and stored in the fridge