There’s something truly magical about a plate of Creamy Spaghetti & Meatballs that speaks to the soul. This isn’t your ordinary spaghetti and meatballs recipe—it’s elevated with a rich, silky cream sauce that transforms this classic comfort food into something extraordinary.
I’ve taken the timeless combination of tender meatballs and al dente pasta but added a luscious, velvety twist that will have everyone at your table asking for seconds. Perfect for Sunday family dinners or when you need to impress guests without spending hours in the kitchen.
Why You’ll Love This
- The creamy sauce adds a luxurious dimension to traditional spaghetti and meatballs
- Meatballs are tender and juicy, seared to perfection before being simmered in the sauce
- Ready in just 45 minutes, making it perfect for weeknight dinners
- Leftovers taste even better the next day as flavors continue to develop
- Easily customizable with different proteins or pasta shapes to suit your preferences
Ingredients
- 1 large egg
- 3 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 5 cloves garlic, minced
- 1/4 cup water
- 3 tablespoons tomato paste
- 1 pound ground beef
- 1 pound ground pork
- 1 cup Italian breadcrumbs
- 1/2 cup grated Parmigiano-Reggiano
- 3 tablespoons butter
- 1 small yellow onion, chopped
- 5 cloves garlic, minced
- 3 cups marinara sauce
- 1/2 teaspoon sugar
- 1 1/2 cups heavy cream
- 12 oz spaghetti
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
Instructions
- Mix egg, herbs, seasonings, and wet ingredients. Add meats, breadcrumbs, and cheese. Form into balls.
- Bake at 350°F for 10 minutes, flip, then 10 more minutes until browned.
- Sauté onion and garlic in butter. Add marinara, sugar, and cream. Simmer 2-3 minutes.
- Add flour slurry to thicken, then seasonings.
- Add pasta to sauce, cook 5 minutes. Add meatballs and toss gently.
Tips & Variations
- For lighter meatballs, substitute ground turkey or chicken for the beef
- Add 1/2 cup of peas or spinach to the sauce for extra vegetables
- Use half-and-half instead of heavy cream for a lighter sauce
- Don’t overmix the meatball mixture or they’ll become tough
- For extra flavor, add 1/4 cup of white wine to the sauce before adding the marinara
- Make the meatballs ahead of time and refrigerate until ready to cook
Serving Suggestions
This creamy spaghetti and meatballs pairs beautifully with a simple green salad dressed with lemon vinaigrette to cut through the richness of the dish. For a complete Italian-inspired meal, serve with garlic bread or focaccia to soak up every last bit of that delicious sauce.
A glass of medium-bodied red wine like Chianti or Sangiovese complements the flavors perfectly for an adult dinner, while sparkling water with a squeeze of lemon works well for a family meal.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Reheat gently on the stovetop with a splash of cream or milk to revive the sauce
- Meatballs are done when they reach an internal temperature of 165°F (74°C)
- For a thicker sauce, simmer uncovered for a few extra minutes before adding the pasta
FAQs
Can I freeze this dish?
Yes, but freeze the meatballs and sauce separately from the pasta for best results. Thaw overnight in the refrigerator before reheating.
Can I make this dish ahead of time?
You can prepare the meatballs and sauce up to 2 days ahead. Cook the pasta fresh when ready to serve and reheat the sauce gently before combining.
What can I substitute for heavy cream?
You can use half-and-half, whole milk with a tablespoon of butter, or even full-fat coconut milk for a dairy-free alternative, though each will alter the flavor slightly.
Why are my meatballs falling apart?
This usually happens if the mixture is too wet or if you move the meatballs too soon when browning. Make sure your mixture is well combined and let the meatballs develop a good crust before turning them.
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