Creamy Spaghetti and Meatballs Recipe

Why You’ll Love This Recipe

Creamy Spaghetti and Meatballs is a cozy, indulgent twist on a classic Italian favorite. Juicy, tender meatballs are simmered in a rich tomato cream sauce and served over perfectly cooked spaghetti. It’s comforting, satisfying, and full of bold, creamy flavor—ideal for weeknight dinners or a special weekend treat.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Meatballs:
ground beef or ground meat of choicebread crumbsgrated parmesan cheeseeggsgarlic powderonion powdersaltblack pepperItalian seasoningolive oil (for browning)

For the Creamy Sauce:
olive oilgarlicyellow onioncrushed tomatoespasteurized heavy cream or half-and-halfparmesan cheesebasil or parsley (fresh or dried)saltblack pepperred pepper flakes (optional)

For the Pasta:
spaghetti noodleswater and saltdrizzle of olive oil (optional)

directions

In a bowl, mix ground meat, breadcrumbs, parmesan, egg, and seasonings until well combined. Form into meatballs.

Heat olive oil in a large skillet over medium heat. Brown meatballs on all sides, then remove and set aside.

In the same skillet, add more olive oil if needed and sauté onion until soft. Add garlic and cook for 1 minute.

Pour in crushed tomatoes and stir. Let simmer for 10–15 minutes.

Add heavy cream and parmesan cheese. Stir until smooth and creamy. Season with salt, pepper, and red pepper flakes.

Return the meatballs to the sauce. Cover and simmer on low for 10 minutes until fully cooked and flavorful.

Meanwhile, cook spaghetti in salted boiling water until al dente. Drain and toss with a little olive oil if desired.

Serve creamy sauce and meatballs over the spaghetti. Garnish with fresh basil or parsley and more parmesan.

Servings and timing

This recipe yields approximately 4 servings.
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes

Variations

Use turkey or chicken instead of beef for a lighter version.

Add spinach or mushrooms to the sauce for extra veggies.

Swap spaghetti for fettuccine, penne, or gluten-free pasta.

Make it spicy with more red pepper flakes or a dash of hot sauce.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat gently on the stovetop or in the microwave, adding a splash of cream or water to loosen the sauce.
Freeze meatballs and sauce separately from pasta for up to 2 months.

FAQs

Can I bake the meatballs instead of frying?

Yes, bake at 400°F for 20–25 minutes, then add to the sauce.

What cream works best?

Heavy cream gives the richest result, but half-and-half works too.

Can I make it vegetarian?

Yes, use plant-based meatballs or roasted mushrooms instead.

Can I use jarred sauce?

You can, but adding cream and fresh herbs elevates the flavor.

Can I prepare the sauce ahead?

Yes, store in the fridge and reheat before serving.

How do I prevent the sauce from curdling?

Keep heat low after adding cream and stir constantly.

What cheese can I use?

Parmesan is classic, but pecorino or asiago work well too.

Is this kid-friendly?

Very! Creamy pasta and meatballs are usually a big hit with kids.

How can I make it extra creamy?

Use more cream or add a spoonful of cream cheese or ricotta.

Can I make it low-carb?

Serve over zucchini noodles or spaghetti squash instead of pasta.

Conclusion

Creamy Spaghetti and Meatballs is a rich, flavorful twist on a beloved comfort food. With tender meatballs, a velvety tomato cream sauce, and perfectly cooked pasta, it’s a satisfying and soul-warming dish that’s perfect for any night of the week. Once you try this version, you might never go back to the classic!

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