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
Scale
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.
