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Creamy Spaghetti & Meatballs

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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

Scale
For the Meatballs
  • 1 lb ground beef (or a mix of beef & pork)
  • ½ cup breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • ½ 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)
  • ½ teaspoon dried oregano
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper
  • ½ teaspoon red pepper flakes (optional, for heat)
  • ½ cup heavy cream (or half-and-half for a lighter version)
  • ¼ 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
  1. In a large bowl, mix ground beef, breadcrumbs, Parmesan, egg, garlic, salt, pepper, Italian seasoning, and parsley until well combined.
  2. Roll into 1-inch meatballs.
  3. 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
  1. 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
  1. In the same skillet, heat olive oil over medium heat. Add onion and sauté for 2–3 minutes until soft.
  2. Stir in garlic and cook for 30 seconds.
  3. Add crushed tomatoes, basil, oregano, salt, black pepper, and red pepper flakes. Simmer for 5 minutes, stirring occasionally.
  4. Pour in heavy cream and Parmesan cheese, stirring until smooth.
4. Simmer the Meatballs
  1. Return the meatballs to the skillet, spooning the sauce over them.
  2. 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
  1. Toss the cooked spaghetti into the sauce, gently mixing to coat the pasta and meatballs.
  2. Garnish with fresh basil and extra Parmesan.
  3. 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!

Find it online: https://ukfinda.com/creamy-spaghetti-meatballs/