This Creamy Spaghetti & Meatballs Recipe Is Comfort Food Done Right

I recently made this Creamy Spaghetti & Meatballs Recipe, and I have to say—it was a total game-changer! The sauce is luxuriously rich, and the meatballs come out perfectly tender every time. I love how the flavors blend seamlessly, making it feel like a restaurant dish in my own kitchen.

Honestly, cooking this felt both fun and rewarding, and it became an instant family favorite. I can’t wait to share the full recipe with you! You can also enjoy similar flavors in Spicy Honey Ginger Chicken Bowls with Yum Yum Sauce Recipe.

Ingredients

Here’s what you’ll need to make this creamy and flavorful spaghetti and meatballs. I’ve included tips on why each ingredient works best.

Meatball Ingredients:

• 1 large egg – acts as a binder to keep the meatballs together.
• 3 tablespoons finely chopped fresh parsley – adds freshness; avoid dried for this step.
• 1 teaspoon dried oregano – gives classic Italian flavor.
• 1 teaspoon salt – enhances all the flavors.
• ½ teaspoon freshly ground black pepper – freshly ground makes a big difference.
• 5 cloves garlic, minced – the key to a garlicky punch.
• ¼ cup water – helps moisten the mixture.
• 3 tablespoons tomato paste – deepens the sauce flavor.
• 1 pound ground beef – choose fresh, preferably 80/20 for juiciness.
• 1 pound ground pork – balances the beef with richness.
• ½ cup Italian-style bread crumbs – absorbs moisture and keeps meatballs tender.
• ½ cup freshly grated Parmigiano-Reggiano – enhances umami; don’t use pre-grated.

Sauce Ingredients:

• 2 tablespoons butter – base for sautéing and adds richness.
• 1 small yellow onion, diced – sweetens the sauce naturally.
• 5 cloves garlic, minced – more depth of flavor.
• 2 cups marinara sauce – store-bought works, but homemade is even better.
• ½ cup heavy cream – gives the sauce its creamy texture.
• 1 teaspoon sugar – balances acidity.
• 2 tablespoons all-purpose flour – helps thicken the sauce.
• Seasonings: dried oregano, sweet paprika, garlic powder – layer flavors gradually.

Pasta:

• 12 ounces spaghetti – cook until just al dente; it will finish in the sauce.

Note: This recipe serves 4 people generously.

Variations

You can customize this dish to suit dietary preferences or flavor twists:

• Swap ground beef/pork with ground turkey or chicken for a lighter option. You might also enjoy pairing it with Crispy Gochujang Potato Salad Recipe for a unique side.
• Use dairy-free cream alternatives such as coconut cream or oat cream.
• Replace pasta with zucchini noodles or gluten-free spaghetti for gluten-free options.
• Add a pinch of red chili flakes for a spicy kick.
• Mix in fresh spinach or mushrooms for added veggies.

Cooking Time

Here’s the breakdown for your kitchen schedule:

• Prep Time: 5 minutes
• Cooking Time: 30 minutes
• Total Time: 35 minutes

Equipment You Need

Here’s what I used to make this recipe a breeze:

• Large skillet – for making the creamy sauce.
• Baking tray – perfect for baking meatballs evenly.
• Mixing bowls – for combining meatball ingredients.
• Measuring cups and spoons – to ensure accurate seasoning.
• Wooden spoon or spatula – for stirring sauce without scratching the pan.

How to Make Creamy Spaghetti & Meatballs Recipe

Prepare the Meatballs

I start by preheating the oven to 350°F and lining a baking tray. I mix the egg, parsley, garlic, oregano, tomato paste, water, salt, and pepper in a large bowl. Then I gently combine the ground beef, pork, bread crumbs, and Parmigiano-Reggiano, forming golf ball-sized meatballs. Baking them for 10 minutes, flipping, and baking another 10 minutes ensures they’re golden and slightly firm.

Make the Creamy Sauce

In a large skillet, I melt butter over medium heat and sauté diced onions until soft, then add minced garlic for one more minute. Pouring in marinara sauce, I let it simmer gently, adding sugar and seasoning to taste. Then, heavy cream joins the mix, followed by a flour-water slurry to thicken, creating a silky and luscious sauce.

Combine Pasta and Meatballs

I add the spaghetti directly into the sauce, letting it cook for about 5 minutes so each strand absorbs the creamy flavors. Then, I gently fold in the baked meatballs, coating them fully. Finally, I serve it hot, topping with extra freshly grated Parmigiano-Reggiano for that irresistible finishing touch.

Additional Tips for Making this Recipe Better

From my experience, a few tweaks make a huge difference:

• Don’t overmix the meatball ingredients – keeps them tender.
• Bake meatballs first, then simmer in sauce – locks flavor and shape.
• Finish cooking spaghetti in the sauce – ensures every bite is flavorful.
• Use freshly grated cheese – it melts better and enhances taste.
• Let the sauce simmer gently – avoids breaking the cream and ensures a smooth texture.

How to Serve Creamy Spaghetti & Meatballs Recipe

I love presenting this dish with a few simple touches:

• Garnish with freshly chopped parsley for a pop of green.
• Serve with crusty garlic bread on the side.
• Plate meatballs on top of the pasta rather than mixed in for a restaurant-style look.
• Sprinkle extra Parmesan just before serving for a cheesy aroma.

Nutritional Information

Here’s a quick idea of what each serving provides:

• Calories: Approximately 620 per serving – hearty and filling.
• Protein: 32g – thanks to the beef, pork, and cheese.
• Carbohydrates: 55g – mostly from the spaghetti and sauce.
• Fat: 28g – comes from cream, cheese, and meat blend.

Make Ahead and Storage

Storing Leftovers

I keep any leftovers in an airtight container in the fridge for up to 3 days. Reheating gently on the stovetop keeps the sauce creamy; adding a splash of water or cream helps restore texture.

Freezing

If I plan ahead, I freeze meatballs and sauce separately for up to 3 months. Thawing overnight in the fridge ensures even reheating.

Reheating

I prefer reheating on low heat on the stovetop, stirring occasionally. This prevents the cream from separating and keeps everything luscious.

Why You’ll Love This Recipe

Here’s why I keep coming back to this dish:

• It’s quick and easy – ready in just 35 minutes.
• The creamy sauce elevates classic spaghetti and meatballs to something decadent.
• Versatile ingredients – can adapt for dairy-free, gluten-free, or lighter versions.
• Great for family dinners or impressing guests – always a crowd-pleaser.
• Flavor customization – herbs, spices, and add-ins make it uniquely yours.

This creamy spaghetti and meatballs recipe is the perfect mix of comfort and elegance. I’ve made it multiple times, and each version comes out rich, flavorful, and satisfying. Whether it’s a weekday dinner or a special occasion, it’s a dish that never fails to impress.

Ash Tyrrell

Creamy Spaghetti & Meatballs Recipe

I recently made this creamy spaghetti and meatballs recipe, and I have to say—it was a total game-changer! The sauce is luxuriously rich, and the meatballs come out perfectly tender every time. I love how the flavors blend seamlessly, making it feel like a restaurant dish in my own kitchen.

Print Recipe Pin Recipe

Total Time 35 minutes mins

Servings: 4

Ingredients Method Notes

Ingredients

  

• 1 large egg – acts as a binder to keep the meatballs together.
• 3 tablespoons finely chopped fresh parsley – adds freshness; avoid dried for this step.
• 1 teaspoon dried oregano – gives classic Italian flavor.
• 1 teaspoon salt – enhances all the flavors.
• ½ teaspoon freshly ground black pepper – freshly ground makes a big difference.
• 5 cloves garlic minced – the key to a garlicky punch.
• ¼ cup water – helps moisten the mixture.
• 3 tablespoons tomato paste – deepens the sauce flavor.
• 1 pound ground beef – choose fresh preferably 80/20 for juiciness.
• 1 pound ground pork – balances the beef with richness.
• ½ cup Italian-style bread crumbs – absorbs moisture and keeps meatballs tender.
• ½ cup freshly grated Parmigiano-Reggiano – enhances umami; don’t use pre-grated.
• 2 tablespoons butter – base for sautéing and adds richness.
• 1 small yellow onion diced – sweetens the sauce naturally.
• 5 cloves garlic minced – more depth of flavor.
• 2 cups marinara sauce – store-bought works but homemade is even better.
• ½ cup heavy cream – gives the sauce its creamy texture.
• 1 teaspoon sugar – balances acidity.
• 2 tablespoons all-purpose flour – helps thicken the sauce.
• Seasonings: dried oregano sweet paprika, garlic powder – layer flavors gradually.
• 12 ounces spaghetti – cook until just al dente; it will finish in the sauce.

Method

 

1. I start by preheating the oven to 350°F and lining a baking tray. I mix the egg, parsley, garlic, oregano, tomato paste, water, salt, and pepper in a large bowl. Then I gently combine the ground beef, pork, bread crumbs, and Parmigiano-Reggiano, forming golf ball-sized meatballs. Baking them for 10 minutes, flipping, and baking another 10 minutes ensures they’re golden and slightly firm.
2. In a large skillet, I melt butter over medium heat and sauté diced onions until soft, then add minced garlic for one more minute. Pouring in marinara sauce, I let it simmer gently, adding sugar and seasoning to taste. Then, heavy cream joins the mix, followed by a flour-water slurry to thicken, creating a silky and luscious sauce.
3. I add the spaghetti directly into the sauce, letting it cook for about 5 minutes so each strand absorbs the creamy flavors. Then, I gently fold in the baked meatballs, coating them fully. Finally, I serve it hot, topping with extra freshly grated Parmigiano-Reggiano for that irresistible finishing touch.

Notes

• Don’t overmix the meatball ingredients – keeps them tender.
• Bake meatballs first, then simmer in sauce – locks flavor and shape.
• Finish cooking spaghetti in the sauce – ensures every bite is flavorful.
• Use freshly grated cheese – it melts better and enhances taste.
• Let the sauce simmer gently – avoids breaking the cream and ensures a smooth texture.