What the heck is this?
This isn’t your standard spaghetti and meatballs. This is what happens when rich, savory meatballs meet a creamy tomato sauce that clings to every strand of pasta like a love letter. Think: classic Italian comfort meets a creamy upgrade. The meatballs are tender and juicy, the sauce is velvety and full of flavor, and the whole thing comes together in one comforting, soul-hugging bowl. Serve it on a rainy night, a dinner party, or when you just need something that feels like a warm hug in food form.
Why You’ll Love This Recipe
Because it’s everything you love about spaghetti and meatballs—but creamier, saucier, and way more luxurious without being fussy. The meatballs are baked instead of fried, the sauce is built on a base of tomatoes and garlic, and then finished with cream and Parmesan to make it silky and indulgent. It’s family-friendly, freezer-friendly, and totally customizable—plus, it reheats like a dream. Whether you’re serving it to kids or grown-ups, it’s a guaranteed crowd-pleaser.
The Good Stuff You’ll Need
For the Meatballs:
- 1 lb ground beef (or a mix of beef and pork for extra flavor)
- ½ cup breadcrumbs
- ¼ cup whole milk
- 1 egg
- 2 cloves garlic, minced
- ¼ cup grated Parmesan cheese
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp chopped fresh parsley (or 1 tsp dried)
For the Sauce:
- 2 tbsp olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 tsp sugar
- 1 tsp dried basil
- ½ tsp red pepper flakes (optional)
- Salt and pepper to taste
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- Fresh basil or parsley, for garnish
For the Pasta:
- 1 lb spaghetti
- Salted water for boiling
Let’s Do This
1. Make the meatballs: Preheat your oven to 400°F (200°C). In a large bowl, mix all the meatball ingredients together until just combined. Don’t overwork the meat—use your hands and mix gently. Form into golf ball-sized balls and place them on a parchment-lined baking sheet. Bake for 18–20 minutes until golden and cooked through. Set aside.
2. Start the sauce: In a large deep skillet or saucepan, heat the olive oil over medium heat. Add the onion and sauté for 4–5 minutes until soft. Stir in the garlic and cook for 1 minute more. Pour in the crushed tomatoes, sugar, basil, red pepper flakes, and a good pinch of salt and pepper. Let it simmer for 10–15 minutes so the flavors deepen and mellow.
3. Add the creaminess: Stir in the heavy cream and Parmesan cheese. Let the sauce simmer for 5 minutes more until rich and creamy. Taste and adjust seasoning as needed. Drop the cooked meatballs into the sauce and simmer together for 5–10 minutes to let them soak up the flavor.
4. Cook the pasta: While the sauce simmers, boil your spaghetti in well-salted water according to package instructions until al dente. Drain, but reserve about ½ cup of pasta water.
5. Finish it off: Toss the drained spaghetti directly into the sauce and meatballs. Add a splash of pasta water if needed to loosen the sauce and help it coat every strand. Gently mix it all together.
6. Serve it up: Plate the spaghetti with a few meatballs on top, extra sauce, and a sprinkle of Parmesan. Garnish with fresh basil or parsley and a crack of black pepper.
Serving Suggestions
Pair this dish with warm garlic bread, a simple arugula salad with lemon vinaigrette, or roasted vegetables for a full meal. A glass of red wine (Chianti or Pinot Noir) really brings it all together.
Switch It Up
- Use ground turkey or chicken for lighter meatballs.
- Swap spaghetti for fettuccine, bucatini, or even rigatoni.
- Add mushrooms or spinach to the sauce for extra veggies.
- Use crushed San Marzano tomatoes for extra flavor depth.
- Stir in a spoonful of pesto at the end for a fresh herbal twist.
Make-Ahead Tips
The meatballs and sauce can be made up to 3 days in advance and stored in the fridge. Reheat gently on the stove with a splash of water or cream. You can also freeze the meatballs and sauce separately for up to 2 months. Just cook fresh pasta when you’re ready to serve.
Questions People Actually Ask
Can I make this without cream? Yes! Skip the cream and it becomes a classic tomato-based meatball sauce.
Can I use jarred sauce? You can, but making your own is way better—and it only takes 20 minutes.
Can I freeze it? Absolutely. Freeze the meatballs in sauce in an airtight container. Just reheat and toss with fresh pasta.
Is this kid-friendly? Totally. You can even leave out the red pepper flakes if you’re serving spice-sensitive eaters.
Creamy Spaghetti and Meatballs Recipe: A Cozy, Saucy, Dreamy Dinner You’ll Crave All Week
- Total Time: 1 hour
- Yield: 4–6 servings 1x
Description
This isn’t your standard spaghetti and meatballs. This is what happens when rich, savory meatballs meet a creamy tomato sauce that clings to every strand of pasta like a love letter. Think: classic Italian comfort meets a creamy upgrade. The meatballs are tender and juicy, the sauce is velvety and full of flavor, and the whole thing comes together in one comforting, soul-hugging bowl. Serve it on a rainy night, a dinner party, or when you just need something that feels like a warm hug in food form.
Ingredients
For the Meatballs:
1 lb ground beef (or a mix of beef and pork for extra flavor)
½ cup breadcrumbs
¼ cup whole milk
1 egg
2 cloves garlic, minced
¼ cup grated Parmesan cheese
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper
2 tbsp chopped fresh parsley (or 1 tsp dried)
For the Sauce:
2 tbsp olive oil
1 small onion, finely diced
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 tsp sugar
1 tsp dried basil
½ tsp red pepper flakes (optional)
Salt and pepper to taste
½ cup heavy cream
½ cup grated Parmesan cheese
Fresh basil or parsley, for garnish
For the Pasta:
1 lb spaghetti
Salted water for boiling
Instructions
1. Make the meatballs: Preheat your oven to 400°F (200°C). In a large bowl, mix all the meatball ingredients together until just combined. Don’t overwork the meat—use your hands and mix gently. Form into golf ball-sized balls and place them on a parchment-lined baking sheet. Bake for 18–20 minutes until golden and cooked through. Set aside.
2. Start the sauce: In a large deep skillet or saucepan, heat the olive oil over medium heat. Add the onion and sauté for 4–5 minutes until soft. Stir in the garlic and cook for 1 minute more. Pour in the crushed tomatoes, sugar, basil, red pepper flakes, and a good pinch of salt and pepper. Let it simmer for 10–15 minutes so the flavors deepen and mellow.
3. Add the creaminess: Stir in the heavy cream and Parmesan cheese. Let the sauce simmer for 5 minutes more until rich and creamy. Taste and adjust seasoning as needed. Drop the cooked meatballs into the sauce and simmer together for 5–10 minutes to let them soak up the flavor.
4. Cook the pasta: While the sauce simmers, boil your spaghetti in well-salted water according to package instructions until al dente. Drain, but reserve about ½ cup of pasta water.
5. Finish it off: Toss the drained spaghetti directly into the sauce and meatballs. Add a splash of pasta water if needed to loosen the sauce and help it coat every strand. Gently mix it all together.
6. Serve it up: Plate the spaghetti with a few meatballs on top, extra sauce, and a sprinkle of Parmesan. Garnish with fresh basil or parsley and a crack of black pepper.
Notes
Pair this dish with warm garlic bread, a simple arugula salad with lemon vinaigrette, or roasted vegetables for a full meal. A glass of red wine (Chianti or Pinot Noir) really brings it all together.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: ~720 kcal per serving
- Fat: ~35g
- Carbohydrates: ~68g
- Protein: ~32g