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Creamy Spaghetti Meatballs Dinner: 5 Steps to Delight

Creamy Spaghetti Meatballs Dinner
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An easy and delicious recipe for creamy spaghetti and meatballs, featuring tender, flavorful meatballs simmered in a rich, creamy tomato sauce.

Ingredients

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  • 1 large egg
  • 3 tablespoons fresh parsley, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 10 cloves garlic, minced
  • 1/4 cup water
  • 2 pounds ground beef
  • 1 cup Italian breadcrumbs
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 3 tablespoons butter
  • 1 small yellow onion, chopped
  • 3 tablespoons tomato paste
  • 1 (28 ounce) can crushed tomatoes
  • 1 cup heavy cream
  • 1 pound spaghetti
  • Olive oil, for cooking
  • Salt and black pepper, to taste
  • Fresh basil, for garnish (optional)
  • Extra grated Parmigiano-Reggiano, for serving (optional)

Instructions

  1. Prepare the meatballs: In a large mixing bowl, combine 2 pounds of ground beef, 1 large egg, 3 tablespoons chopped fresh parsley, 1 teaspoon dried oregano, 1 teaspoon salt, 1/2 teaspoon black pepper, and 5 cloves of minced garlic. Add 1 cup of Italian breadcrumbs and 1/2 cup of grated Parmigiano-Reggiano cheese. Pour in 1/4 cup of water. Mix gently until just combined. Roll the mixture into meatballs, about 1.5 to 2 inches in diameter.
  2. Brown the meatballs: Heat a generous drizzle of olive oil in a large skillet or Dutch oven over medium-high heat. Brown the meatballs in batches on all sides until golden brown. Remove from skillet and set aside.
  3. Build the sauce base: Reduce heat to medium. Add 3 tablespoons of butter to the same skillet. Add 1 chopped yellow onion and the remaining 5 cloves of minced garlic. Sauté until softened and fragrant. Stir in 3 tablespoons of tomato paste and cook for another minute.
  4. Simmer the sauce: Pour in the 1 (28 ounce) can of crushed tomatoes. Scrape up any browned bits from the bottom of the pan. Bring to a simmer, then return the browned meatballs to the skillet. Reduce heat to low, cover, and simmer for at least 20-30 minutes, or until meatballs are cooked through.
  5. Cook the spaghetti: While the sauce simmers, bring a large pot of salted water to a boil. Cook 1 pound of spaghetti according to package directions until al dente. Drain, reserving about 1 cup of pasta water.
  6. Finish the sauce and assemble: Reduce heat under the sauce to low. Pour in 1 cup of heavy cream and stir until incorporated and creamy. If too thick, add a splash of reserved pasta water. Add the drained spaghetti to the skillet with the sauce and meatballs and toss to coat. Serve immediately, garnished with fresh basil and extra Parmigiano-Reggiano, if desired.

Notes

    Nutrition

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