Heavenly Spaghetti Marinara Meatballs

This creamy spaghetti marinara with meatballs is that dish you reach for on lazy nights or to dazzle the family when they want real comfort food. Baked beef and pork meatballs, golden and juicy, are nestled into tender spaghetti with a tomato marinara sauce bumped up with cream for a luscious finish. The whole thing comes together with just pantry staples and a bit of extra love at the end—fresh herbs, showered cheese, and a last-minute oven bake to bring it all together.

The first time I made this, my whole family circled the table as it baked, sniffing at the cheesy air. Every plate was wiped clean and it is now our celebration meal for big wins and birthdays.

Irresistible Ingredients

• Spaghetti: Clings to the sauce so you get more in every bite. Go for a bronze-cut variety if you can for that authentic texture.
• Heavy cream: The key to a silky rich sauce that tastes like it came from a trattoria. Choose fresh cream for the best result.
• Sugar: A pinch cuts any acid in the tomatoes and smooths things out
• High quality marinara sauce: Tomato flavor is the heart here. A top store brand like Rao’s makes a difference or use your best homemade.
• Yellow onion: Sweated until soft for mellow sweetness. Pick ones that feel heavy and the skins are glossy.
• Butter: Adds richness. Unsalted is best so you can set the seasoning just right
• Parmigiano Reggiano cheese: Gives deep salty finish. Fresh-grated cheese melts beautifully and is worth the splurge.
• Dried Italian style bread crumbs: Holds the meatballs together and soaks in all the flavors. Get a plain kind so you can taste your own seasonings
• Ground beef and pork: Their combo gives juicy, tender results. Look for high-fat content
• Tomato paste: Intensifies both color and flavor. Deep, red paste offers the most depth.
• Water: Moistens the meatball mix so it stays tender when baked
• Garlic: Lively kick in both raw and powdered forms. Choose plump cloves with tight skins
• Freshly ground black pepper: Punched up flavor from grinding yourself
• Salt: Ties all the layers together. Kosher or sea salt is ideal
• Dried oregano: Infuses warmth and a hint of old-school Italian flavor. Always check the aroma in your jar
• Fresh parsley: For color and brightness. Flat-leaf parsley is easiest to chop and tastes less bitter
• Large egg: Keeps everything together. Use the freshest eggs you can find
• Salt and pepper to taste: Lets you dial things in to your family’s liking
• Garlic powder and sweet paprika: Give the meatballs another lift. Try to use fresh spices for the best flavor

Step-by-Step Instructions

Start the Meatball Prep:

Crank your oven to three hundred fifty degrees Fahrenheit and move the rack to the center spot. In your largest bowl, whisk together egg, parsley, tomato paste, dried oregano, salt, pepper, minced fresh garlic, and water until smooth.

Bring the Mixture Together:

Add ground beef, ground pork, bread crumbs, and a good handful of freshly grated Parmigiano Reggiano to the bowl. Use your hands to gently combine until the mix just comes together. Stop mixing once you no longer see streaks so the meatballs stay tender.

Shape and Bake Your Meatballs:

Roll out the mixture into balls about the size of a golf ball, placing them spaced apart on a large baking tray. Bake for ten minutes. Flip each one gently with a spatula, then bake for another ten minutes or until browned and firm but not dry.

Get the Sauce Started:

While the meatballs bake, melt butter over medium heat in a deep skillet. Add finely chopped onion and cook for five minutes until soft and translucent. Stir in minced garlic for one minute and let it get fragrant.

Simmer and Adjust Your Sauce:

Pour in the marinara. Add a sprinkle of sugar, then salt and pepper to taste. Stir well and bring it just barely to a simmer. Let this cook for a few minutes to deepen the flavors, then slowly splash in heavy cream while stirring. Keep things smooth and let simmer another two minutes.

Make the Sauce Nice and Thick:

In a small bowl, whisk together water and plain flour until creamy. Pour this into your sauce while stirring constantly so you do not get any lumps. Let the mixture bubble and thicken for a few minutes. Now taste and add garlic powder, sweet paprika, or more salt if wanted.

Mix in Pasta with the Sauce:

Boil your spaghetti in salted water until just shy of al dente. Transfer the hot noodles straight into your saucepan. Stir and let it cook for about five minutes so the pasta really drinks in the creamy tomato sauce.

Wrap It Up with Meatballs:

Once the spaghetti and sauce are ready, tuck your cooked meatballs into the pan and gently fold everything together. Scatter plenty of fresh Parmigiano Reggiano on top. Slide the pan into the oven or under the broiler for a couple minutes to melt the cheese. Serve hot, finished with more grated cheese and chopped fresh parsley.

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Parmigiano Reggiano is my favorite element. Its rich nutty flavor is the final touch and I cherish the memory of my daughter’s laughter when she first helped me grate it for this dish. That savory cheese “snow” is what brings it all home for my crew every single time.

How to Store It

Cool leftovers swiftly and move them into a tight container for up to four days. I love to reheat it gently on the stove with just a scoop of milk or a little more cream to keep the sauce lush. You can also freeze the meatballs on their own up to three months. Just bundle tightly in plastic wrap to keep out the ice.

Swap Ideas

Running low on cream? You can use half and half or even regular whole milk if needed. For a twist, try ground turkey or chicken in your meatballs. Any long-strand or short pasta shape can stand in for spaghetti—even gluten free noodles work if you cook them carefully.

Serving Ideas

This is best with thick slices of garlic bread or crusty baguette for sauce swooping. A crisp green salad on the side balances all the richness, and a handful of torn basil at the finish makes it taste super fresh. If you want to take it over the top, drizzle on a really good olive oil as a finishing touch.

Background and Tradition

While you will not see creamy spaghetti and meatballs like this on an Italian menu, it is the kind of meal found at every Italian American family table. Cream in the sauce makes it extra comforting—I love serving it on holidays or lazy Sundays when everyone needs a big, warm bowl.

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Recipe FAQs

→ How do I keep my meatballs moist?

Using a mix of ground beef and pork adds moisture, while breadcrumbs and a splash of water help keep them tender. Baking instead of frying seals in their juiciness.

→ What type of pasta works best?

Classic long noodles like spaghetti are ideal for holding the creamy marinara sauce, but fettuccine or linguine offer a thicker alternative if you want variety.

→ Can I substitute heavy cream in the sauce?

Whole milk or half-and-half can be used for a lighter sauce, though the texture will be a bit thinner but still flavorful.

→ Which marinara sauce should I use?

Store-bought marinara works well for convenience, but a homemade tomato sauce adds a special touch if you prefer.

→ How can I prevent the sauce from curdling?

Add the cream slowly over low heat and avoid boiling the sauce afterwards to keep it smooth and velvety.

→ What garnish pairs well for serving?

Freshly grated Parmigiano-Reggiano and chopped parsley brighten both the flavor and presentation when sprinkled on top just before serving.