Description
Succulent creamy meatballs spaghetti brings Italian comfort straight to dinner tables with rich, velvety sauce and perfectly seasoned meat. Homemade goodness promises warm, satisfying flavors that connect families around delicious shared moments.
Ingredients
Scale
Meat and Protein:
- 1 pound ground beef
- 1 pound ground pork
- 1/2 cup grated Parmigiano-Reggiano
- 1 large egg
- 5 cloves garlic, minced
Herbs and Seasonings:
- 3 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
Base and Binding Ingredients:
- 1 cup Italian breadcrumbs
- 1/4 cup water
- 3 tablespoons tomato paste
- 3 tablespoons butter
- 1 small yellow onion, chopped
- 3 cups marinara sauce
- 1 1/2 cups heavy cream
- 1/2 teaspoon sugar
- 12 ounces (340 grams) spaghetti
Instructions
- In a mixing bowl, combine beaten egg, finely chopped herbs, salt, pepper, and minced garlic to create a flavor-rich base for the meatballs.
- Gently fold ground beef and pork into the egg mixture, incorporating breadcrumbs and grated parmesan cheese until just combined.
- Shape the mixture into uniform, golf ball-sized spheres, ensuring even cooking and consistent texture.
- Preheat oven to 350°F and arrange meatballs on a lined baking sheet, leaving space between each ball for even heat circulation.
- Bake for 10 minutes, carefully flip each meatball, then continue baking an additional 10-12 minutes until golden brown and internal temperature reaches 160°F.
- In a large skillet, melt butter and sauté finely diced onions until translucent and fragrant.
- Add minced garlic and cook for 30 seconds, then pour in marinara sauce, a pinch of sugar, and heavy cream, stirring to create a smooth, rich base.
- Simmer sauce for 2-3 minutes, allowing flavors to meld and slightly reduce.
- Create a flour slurry by whisking flour with a small amount of water, then gradually stir into the sauce to achieve desired thickness.
- Season sauce with additional herbs, salt, and pepper to enhance depth of flavor.
- Cook spaghetti in salted boiling water until al dente, then drain and add directly to the sauce.
- Gently toss pasta in sauce for 2-3 minutes, allowing it to absorb flavors and coating each strand evenly.
- Carefully fold baked meatballs into the sauced pasta, ensuring gentle mixing to prevent breaking the meatballs.
- Serve immediately, garnishing with fresh basil and extra parmesan cheese if desired.
Notes
- Enhance meatball texture by using a mix of ground beef and pork for richer flavor and juicier consistency.
- Prevent dense meatballs by gently mixing ingredients and avoiding overpacking when forming balls.
- Create gluten-free version by substituting breadcrumbs with almond flour or gluten-free breadcrumbs.
- Boost sauce creaminess by using full-fat heavy cream and allowing it to reduce slightly for deeper flavor profile.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 850
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 48 g
- Saturated Fat: 24 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 150 mg