Creamy Spaghetti Meatballs Marinara (Print-Friendly Version)

Tender meatballs and spaghetti in a rich, creamy marinara sauce for a comforting, flavor-packed meal.

# Ingredients:

→ Meatballs

01 - 1 large egg
02 - 3 tablespoons finely chopped fresh parsley
03 - 1 teaspoon dried oregano
04 - 1 teaspoon salt
05 - 0.5 teaspoon freshly ground black pepper
06 - 5 cloves garlic, minced
07 - 60 millilitres water
08 - 3 tablespoons tomato paste
09 - 450 grams ground beef
10 - 450 grams ground pork
11 - 110 grams dried Italian-style bread crumbs
12 - 50 grams freshly grated Parmigiano-Reggiano cheese, plus extra for serving

→ Creamy Marinara Sauce & Pasta

13 - 3 tablespoons butter
14 - 1 small yellow onion, finely chopped
15 - 5 cloves garlic, minced
16 - 720 millilitres high-quality marinara sauce
17 - 0.5 teaspoon sugar
18 - 360 millilitres heavy cream
19 - 340 grams dried spaghetti, broken in half
20 - 1 teaspoon garlic powder
21 - 1 teaspoon sweet paprika
22 - Salt and freshly ground black pepper, to taste
23 - 60 millilitres water (for slurry)
24 - Flour, as needed to thicken sauce

# Steps:

01 - Preheat oven to 175°C and position rack in the centre.
02 - In a large bowl, whisk egg, parsley, tomato paste, oregano, salt, black pepper, 5 cloves minced garlic, and water until well combined.
03 - Add ground beef, ground pork, bread crumbs, and Parmigiano-Reggiano cheese to the bowl. Mix gently by hand until just incorporated. Roll into golf ball-sized portions and arrange on an ungreased baking tray. Bake for 10 minutes, then turn meatballs and bake an additional 10 minutes until browned and nearly cooked through.
04 - Melt butter in a large skillet over medium heat. Add onion and sauté for 5 minutes or until softened. Stir in 5 cloves minced garlic and cook 1 minute. Pour in marinara sauce and bring to a gentle simmer. Add sugar. Season with salt and black pepper to taste.
05 - Stir in heavy cream and simmer 2–3 minutes to blend flavours. In a small bowl, combine 60 millilitres water and enough flour to make a smooth slurry. Whisk slurry into the simmering sauce and cook until thickened. Add garlic powder and paprika, then stir to fully incorporate.
06 - Add broken spaghetti directly to the skillet and cook in the creamy marinara for 5 minutes, stirring occasionally so the pasta absorbs the sauce and cooks evenly.
07 - Add baked meatballs to the skillet. Gently toss with pasta and sauce until everything is evenly coated and heated through.
08 - Serve immediately, garnished with extra Parmigiano-Reggiano cheese.

# Notes & Tips:

01 - Shape meatballs gently for the most tender texture and avoid overmixing the mixture.
02 - Breaking spaghetti in half helps it fit the pan and ensures even cooking in the creamy sauce.
03 - Slowly whisk flour slurry into the hot sauce to prevent lumps and achieve a smooth, creamy consistency.

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