Heavenly Spaghetti Marinara Meatballs (Printable Version)

Creamy tomato sauce coats tender baked meatballs and spaghetti for ultimate comfort food.

# Ingredients:

→ Meatball Mixture

01 - 250 g ground beef (preferably fatty cut)
02 - 250 g ground pork (preferably fatty cut)
03 - 50 g dried Italian-style bread crumbs
04 - 40 g Parmigiano-Reggiano cheese, freshly grated
05 - 1 large egg
06 - 15 g tomato paste
07 - 1 teaspoon dried oregano
08 - 2 g salt
09 - 1 g freshly ground black pepper
10 - 2 cloves garlic, minced
11 - 45 ml water (filtered if possible)
12 - 1/2 teaspoon garlic powder
13 - 1/2 teaspoon sweet paprika

→ Sauce

14 - 480 g high-quality marinara sauce
15 - 15 g unsalted butter
16 - 100 g yellow onion, finely chopped
17 - 2 cloves garlic, minced
18 - 120 ml heavy cream
19 - 1 teaspoon granulated sugar
20 - 1 tablespoon all-purpose flour
21 - 60 ml water
22 - Salt and freshly ground black pepper, to taste
23 - Additional garlic powder and sweet paprika, to taste

→ Pasta and Garnish

24 - 200 g bronze-cut spaghetti
25 - 15 g Parmigiano-Reggiano cheese, freshly grated for topping
26 - Fresh flat-leaf parsley, chopped for garnish

# Steps:

01 - Set the oven temperature to 175°C and position the rack in the center.
02 - In a large bowl, whisk together the egg, chopped parsley, tomato paste, dried oregano, salt, pepper, minced garlic, and water. Add ground beef, ground pork, bread crumbs, and freshly grated Parmigiano-Reggiano. Gently combine by hand until just incorporated, avoiding overmixing to maintain tenderness.
03 - Form the mixture into golf ball-sized meatballs and arrange them spaced apart on a baking tray. Bake for 10 minutes, then flip each meatball and bake for another 10 minutes until browned and nearly cooked through.
04 - While the meatballs bake, melt unsalted butter in a large skillet over medium heat. Add the finely chopped yellow onion and sauté for about 5 minutes until soft and translucent. Incorporate the minced garlic and cook for an additional minute until fragrant.
05 - Pour the high-quality marinara into the skillet. Add the granulated sugar, salt, and black pepper. Stir and bring the sauce to a gentle simmer. Allow the flavors to meld for several minutes.
06 - Slowly drizzle in the heavy cream while stirring continuously. Maintain low heat to prevent boiling and curdling of the cream. Simmer for 2 more minutes to achieve a smooth, creamy consistency.
07 - In a separate bowl, whisk together the all-purpose flour and water until smooth. Gradually whisk this mixture into the simmering sauce, stirring vigorously to avoid lumps. Continue cooking for a few minutes until the sauce thickens nicely. Adjust seasoning by adding extra garlic powder, sweet paprika, salt, or pepper as desired.
08 - Gently add the baked meatballs to the sauce and carefully toss to coat evenly. Let the meatballs warm through for a couple of minutes.
09 - Immediately add freshly boiled, drained spaghetti to the skillet containing the meatballs and sauce. Toss and cook for about 5 minutes, allowing the pasta to absorb the creamy sauce.
10 - Transfer to serving plates or bowls. Sprinkle generously with freshly grated Parmigiano-Reggiano and garnish with chopped flat-leaf parsley. Serve immediately while hot.

# Notes:

01 - For moist meatballs, avoid overmixing and ensure adequate hydration with water and bread crumbs. Baking instead of frying reduces mess and keeps them tender.
02 - Grate Parmigiano-Reggiano fresh at the table to maximize aroma and flavor.
03 - Leftovers store well in an airtight container refrigerated up to four days; reheat gently, adding a splash of cream or milk to loosen the sauce.

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