If you’re craving a comforting, soul-satisfying meal that feels like a warm hug on a plate, look no further than this Creamy Spaghetti and Meatballs Recipe. Imagine tender, juicy meatballs baked to perfection, swimming in a rich, velvety sauce made with marinara and heavy cream, all twirled around perfectly cooked spaghetti. This dish masterfully balances hearty flavors with a luscious texture, making it a perfect dinner to share with family or friends whenever you want to impress without stress.
Ingredients You’ll Need
The beauty of this Creamy Spaghetti and Meatballs Recipe lies in its simplicity and the quality of ingredients. Each item plays an essential role, building layers of flavor, texture, and color—from the savory meatballs to the creamy sauce and bright parsley garnish.
- Ground beef: The star protein for juicy, flavorful meatballs.
- Breadcrumbs: Bind the meatballs together for a tender bite.
- Grated Parmesan cheese: Adds a salty, nutty depth both in the meatballs and as a garnish.
- Egg: Acts as a natural glue for the meat mixture.
- Garlic powder: Brings subtle aromatic warmth to the meatballs.
- Dried oregano: Imparts a classic Italian herb flavor.
- Dried basil: Complements oregano with sweet, peppery notes.
- Salt and black pepper: Essential seasonings to enhance all the flavors.
- Olive oil: Used both for cooking and enriching the sauce.
- Marinara sauce: The tomato base that keeps everything vibrant and tangy.
- Heavy cream: Transforms the marinara into a luxuriously creamy sauce.
- Spaghetti: The pasta canvas that carries the sauce and meatballs beautifully.
- Butter: Adds richness and smoothness to the sauce.
- Chopped parsley: Offers fresh color and a hint of brightness.
- Grated mozzarella cheese: Melts on top for gooey, irresistible indulgence.
How to Make Creamy Spaghetti and Meatballs Recipe
Step 1: Prepare the Meatballs
Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper to prevent sticking. In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic powder, oregano, basil, salt, and pepper. Mix everything thoroughly to make sure the flavors are evenly distributed and the mixture is sticky enough to hold together. Shape the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter, and place them spaced on the baking sheet. Drizzle with olive oil to help them brown beautifully and bake for 15–20 minutes until golden and cooked through.
Step 2: Cook the Spaghetti
While your meatballs are baking, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions, usually 9 to 11 minutes for that perfect al dente texture. Drain the pasta well once it’s ready, but don’t rinse it—keeping some of the starch helps the sauce cling better.
Step 3: Make the Creamy Sauce
In a large skillet, melt butter along with a splash of olive oil over medium heat. Pour in the marinara sauce and stir to combine, allowing the flavors to mingle. Once warmed through, slowly stir in the heavy cream—it’s the magic ingredient that turns the sauce from tangy to decadently creamy. Lower the heat and let it simmer gently for a few minutes, stirring often so it thickens to velvety perfection.
Step 4: Combine Meatballs and Sauce
Carefully add your baked meatballs straight into the creamy sauce. Give them time to soak up those luscious flavors by simmering gently for 5 to 10 minutes. Stir gently to avoid breaking the meatballs, making sure they’re all beautifully coated with the sauce.
Step 5: Toss in the Spaghetti
Now, add the drained spaghetti to the skillet and toss everything together so the pasta is fully enveloped in that creamy, flavorful sauce and dotted with those savory meatballs. The sauce should cling to every strand, making each bite a satisfying blend of textures and tastes.
Step 6: Add Final Touches
Finish off by sprinkling freshly chopped parsley and grated mozzarella cheese on top. The parsley adds a fresh herbal zing and vibrant green color, while the melting mozzarella provides that irresistible gooey, cheesy goodness.
How to Serve Creamy Spaghetti and Meatballs Recipe
Garnishes
A sprinkle of extra Parmesan cheese on top brings a salty sharpness that perfectly balances the creamy richness. Fresh basil leaves or a pinch of crushed red pepper flakes can add that extra flair and a little spice, respectively, giving your dish a restaurant-quality touch right at home.
Side Dishes
Pair this dish with a crisp green salad dressed in a simple vinaigrette to cut through the richness, or some garlic bread with a golden crust for soaking up every last bit of sauce. Roasted vegetables like asparagus or broccoli make a nutritious and tasty complement, adding some crunch and color to your plate.
Creative Ways to Present
For a family-style feast, serve the pasta and meatballs in a big shallow bowl or platter, letting everyone help themselves. For a dinner party, present individual servings twirled onto plates, topped with meatballs and garnishes artistically arranged for visual appeal. Adding edible flowers or a drizzle of infused olive oil can make the presentation extra special.
Make Ahead and Storage
Storing Leftovers
This Creamy Spaghetti and Meatballs Recipe stores brilliantly in an airtight container in the refrigerator for up to 3 days. The sauce thickens as it sits, so you may want to loosen it up with a splash of milk or cream when reheating.
Freezing
You can freeze any leftovers for up to 2 months. It’s best to freeze the meatballs separately from the pasta for optimal texture. Freeze meatballs in sauce in a freezer-safe container and store pasta in another container or freezer bag.
Reheating
When ready to enjoy, thaw frozen portions overnight in the fridge. Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking. Add a little cream or broth if the sauce feels too thick. Alternatively, use the microwave in short bursts, stirring in between for even heating.
FAQs
Can I use ground turkey instead of beef for the meatballs?
Absolutely! Ground turkey is a leaner option that works well. Just keep in mind it may be slightly less juicy, so adding a bit more breadcrumbs or a splash of milk can help keep the meatballs tender.
Is it necessary to bake the meatballs or can I cook them on the stove?
Baking is a hands-off way to cook meatballs evenly without extra oil, but pan-frying is perfectly fine too. Just brown them on medium heat until cooked through and then add to the sauce.
How do I make the sauce thicker or thinner?
If the sauce is too thick, stir in a bit of pasta water, broth, or cream to loosen it. If it’s too thin, simmer it a little longer to reduce and thicken, stirring frequently.
Can I prepare the meatballs ahead of time and bake later?
Yes! You can mix and form the meatballs a day ahead, store them covered in the fridge, then bake right before serving for optimal freshness.
What type of pasta works best with this recipe?
Traditional spaghetti is a classic pairing, but feel free to try linguine, fettuccine, or even rigatoni for a different texture and look. Just ensure the pasta shape holds the sauce well.
Final Thoughts
This Creamy Spaghetti and Meatballs Recipe is a guaranteed crowd-pleaser that manages to be elegant yet incredibly easy to make. Whether it’s a weekday dinner or a special occasion, the rich, comforting flavors will keep everyone coming back for seconds. So grab your apron, gather those simple ingredients, and enjoy the process of creating something truly delicious that feels like a warm embrace in every bite.
Print
Creamy Spaghetti and Meatballs Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This Creamy Spaghetti and Meatballs recipe features juicy oven-baked meatballs simmered in a rich, creamy marinara sauce, tossed with perfectly cooked spaghetti, and topped with melted mozzarella and fresh parsley for an irresistible Italian-inspired dinner.
Ingredients
Meatballs
- 1 pound ground beef
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for drizzling)
Sauce & Pasta
- 2 cups marinara sauce
- 1/2 cup heavy cream
- 12 ounces spaghetti
- 1 tablespoon butter
- 1 tablespoon olive oil (for sauce)
Toppings
- 1/4 cup chopped parsley
- 1/2 cup grated mozzarella cheese
- Extra grated Parmesan cheese (optional, for serving)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for baking the meatballs.
- Combine Meatball Ingredients: In a large bowl, mix ground beef, breadcrumbs, Parmesan, egg, garlic powder, oregano, basil, salt, and black pepper thoroughly with your hands or a spoon until all ingredients are evenly combined.
- Shape Meatballs: Form the mixture into 1 to 1.5-inch diameter meatballs and place them evenly spaced on the prepared baking sheet.
- Oil Meatballs: Drizzle olive oil over the meatballs to help them brown and retain moisture during baking.
- Bake Meatballs: Bake in the preheated oven for 15-20 minutes until cooked through and lightly browned on the outside.
- Cook Spaghetti: While meatballs bake, bring a large pot of salted water to a boil, add spaghetti, and cook according to package instructions (approximately 9-11 minutes) until al dente. Drain well and set aside.
- Prepare Sauce Base: In a large skillet, heat butter and olive oil over medium heat.
- Add Marinara Sauce: Pour marinara sauce into the skillet, stirring to combine with melted butter and oil.
- Create Creamy Sauce: Stir in heavy cream until the sauce is smooth and creamy, then reduce heat to low and simmer for 3-5 minutes, stirring occasionally.
- Add Meatballs to Sauce: Gently add baked meatballs to the creamy marinara sauce, coating them evenly.
- Simmer Meatballs: Let meatballs simmer in the sauce for 5-10 minutes to absorb flavors, stirring gently to avoid breaking the meatballs.
- Toss Pasta: Add cooked spaghetti to the skillet and toss gently to fully coat the pasta and meatballs with the creamy sauce.
- Finish and Serve: Sprinkle chopped parsley and grated mozzarella cheese over the top, then serve immediately. Optionally garnish with extra Parmesan cheese.
Notes
- You can prepare meatballs a day ahead and refrigerate to save time on busy days.
- For a lighter version, substitute heavy cream with half-and-half or milk, but sauce will be less rich.
- Use gluten-free breadcrumbs and pasta to make this recipe gluten-free.
- If you like a spicier sauce, add red pepper flakes when simmering the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
