Description
This Creamy Spaghetti & Meatballs features juicy, homemade meatballs simmered in a velvety tomato-cream sauce, tossed with spaghetti, and topped with Parmesan and fresh basil. A perfect family dinner!
Ingredients
Units
Scale
For the Meatballs
- 1 lb ground beef (or a mix of beef & pork)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil (for cooking)
For the Creamy Tomato Sauce
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 (14-oz) can crushed tomatoes (or tomato sauce)
- 1 teaspoon dried basil (or 1 tablespoon fresh basil)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1/2 cup heavy cream (or half-and-half for a lighter version)
- 1/4 cup grated Parmesan cheese
For the Pasta
- 12 oz spaghetti
- 1 tablespoon salt (for boiling water)
For Garnish
- Fresh basil or parsley
- Extra Parmesan cheese
Instructions
1. Make the Meatballs
- In a large bowl, mix ground beef, breadcrumbs, Parmesan, egg, garlic, salt, pepper, Italian seasoning, and parsley until well combined.
- Roll into 1-inch meatballs.
- Heat olive oil in a large skillet over medium heat. Add meatballs and cook for 5–7 minutes, turning occasionally, until browned. Remove and set aside.
2. Cook the Pasta
- Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Reserve ½ cup pasta water, then drain and set aside.
3. Make the Creamy Tomato Sauce
- In the same skillet, heat olive oil over medium heat. Add onion and sauté for 2–3 minutes until soft.
- Stir in garlic and cook for 30 seconds.
- Add crushed tomatoes, basil, oregano, salt, black pepper, and red pepper flakes. Simmer for 5 minutes, stirring occasionally.
- Pour in heavy cream and Parmesan cheese, stirring until smooth.
4. Simmer the Meatballs
- Return the meatballs to the skillet, spooning the sauce over them.
- Simmer for 5–7 minutes until meatballs are fully cooked and the sauce thickens. Add a splash of reserved pasta water if needed.
5. Combine & Serve
- Toss the cooked spaghetti into the sauce, gently mixing to coat the pasta and meatballs.
- Garnish with fresh basil and extra Parmesan.
- Serve hot and enjoy!
Storage & Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a pan over low heat, adding a splash of cream or milk if needed.
Notes
- Swap ground beef for ground turkey or chicken for a leaner option.
- Add mushrooms or spinach to the sauce for extra veggies.
- Use crushed red pepper flakes for a spicy kick!