Amazing 50 Min Creamy Spaghetti Meatballs

Hey there, fellow food lovers! Anna Kowalska here, and I’m so thrilled you’ve stopped by. Here, I share tried-and-true homemade recipes that you and your family will absolutely adore. Everything is made with heart and flavor, and my kitchen is always buzzing with delicious adventures. Today, we’re diving headfirst into my absolutely favorite Creamy Spaghetti and Meatballs Recipe (Quick & Easy). Seriously, this dish is a weeknight lifesaver! It’s got those tender, juicy meatballs nestled in a ridiculously rich, creamy sauce that just sings with flavor. I developed this recipe because I know how crazy life gets, and we all need those go-to meals that are both incredibly delicious and super speedy. You get all the comfort of a classic Italian-American dinner without spending hours in the kitchen. It’s proof that amazing flavor doesn’t need to be complicated!

Why You’ll Love This Creamy Spaghetti and Meatballs Recipe (Quick & Easy)

Seriously, this dish is a weeknight warrior! You’re going to adore how quickly it comes together, making it perfect for those busy evenings when you still want something truly special. Here’s why it’s a favorite:

• Speedy Success: Ready in about 50 minutes from start to finish – that’s practically magic for a meal this comforting!
• Effortless Elegance: The steps are straightforward, and even if you’re new to cooking, you’ll nail this. It’s all about simple techniques for maximum flavor.
• Flavor Explosion: Tender meatballs, a rich, creamy sauce, and perfectly cooked spaghetti – it’s a symphony of deliciousness in every bite.
• Family Approved: This is the kind of meal that gets everyone to the table with happy faces. It’s pure comfort food, made with love.

Gather Your Ingredients for Creamy Spaghetti and Meatballs Recipe (Quick & Easy)

Alright, let’s get our mise en place ready! Having everything prepped makes this Creamy Spaghetti and Meatballs recipe (Quick & Easy) a total breeze. You’ll want to have all these goodies lined up before you even think about turning on the stove.

Ingredient	Quantity	Preparation
Large Egg	1	Whisked
Fresh Parsley	3 tablespoons	Finely chopped
Dried Oregano	1 teaspoon
Salt	1 teaspoon (for meatballs) + to taste (for sauce)
Black Pepper	½ teaspoon (for meatballs) + to taste (for sauce)	Freshly ground
Garlic	10 cloves total	5 minced (for meatballs), 5 minced (for sauce)
Water	¼ cup (for meatballs) + ¼ cup (for slurry)
Tomato Paste	3 tablespoons
Ground Beef	1 pound
Ground Pork	1 pound
Italian-Style Bread Crumbs	1 cup	Dried
Parmigiano-Reggiano Cheese	½ cup + extra for serving	Freshly grated
Butter	3 tablespoons
Yellow Onion	1 small	Finely chopped
Marinara Sauce	3 cups	High-quality
Sugar	½ teaspoon
Heavy Cream	1 ½ cups
Spaghetti	12 oz	Broken in half
Garlic Powder	1 teaspoon
Sweet Paprika	1 teaspoon
All-Purpose Flour	¼ cup	For slurry

Ingredient Notes and Substitutions

Okay, let’s talk about a few things that really make this dish shine. That half cup of freshly grated Parmigiano-Reggiano cheese in the meatballs? It’s not just for show; it adds this incredible salty, nutty depth that you just can’t get from pre-shredded stuff. Trust me, grate it yourself! And for the marinara sauce, using a high-quality one makes a HUGE difference. Find one with simple ingredients that you love the taste of on its own. If you can’t find ground pork, you can absolutely use all ground beef, or even a mix of beef and Italian sausage (just be mindful of the added seasonings in sausage). For the heavy cream, if you’re looking for something a little lighter, half-and-half can work, but your sauce might not be quite as rich. And don’t skip breaking the spaghetti; it just makes everything easier to eat!

Step-by-Step Guide to Making Creamy Spaghetti and Meatballs (Quick & Easy)

Alright, let’s get cooking! This Creamy Spaghetti and Meatballs Recipe (Quick & Easy) is designed to be super manageable, even on a busy night. Just follow these steps and you’ll have a restaurant-worthy meal on the table in no time.

Perfecting Your Meatballs

First things first, let’s get those meatballs going. Preheat your oven to 350°F (175°C). In a big ol’ bowl, whisk together that egg, the chopped parsley, tomato paste, oregano, salt, pepper, the first 5 cloves of minced garlic, and ¼ cup of water. Now, here’s a little secret: don’t overmix the meat! Gently add in the ground beef, ground pork, bread crumbs, and the ½ cup of grated Parmigiano-Reggiano cheese. Use your hands to just combine everything until it’s no longer shaggy. Overworking it makes tough meatballs, and we want tender little flavor bombs! Roll the mixture into golf ball-sized meatballs and place them on a baking sheet. Pop them in the oven for 10 minutes, then carefully flip them and bake for another 10 minutes. They should be nicely browned and mostly cooked through.

Crafting the Creamy Sauce

While the meatballs are doing their thing, let’s make that dreamy sauce. Grab a large skillet and melt the butter over medium heat. Toss in the finely chopped yellow onion and sauté it for about 5 minutes until it’s nice and soft. Now add the remaining 5 cloves of minced garlic and cook for just another minute until it’s fragrant – watch it carefully so it doesn’t burn! Pour in your high-quality marinara sauce, stir in the ½ teaspoon of sugar (this just balances out the acidity), and season with a pinch of salt and pepper to your liking. Let it gently simmer for a couple of minutes. Then, stir in the 1 ½ cups of heavy cream. Oh, it’s already looking so luscious! Let it simmer for another 2-3 minutes, just until it’s heated through and starting to get nice and creamy. To thicken it up just a touch, mix the ¼ cup of water and ¼ cup of flour in a small bowl until you have a smooth slurry. Whisk this into the simmering sauce until it thickens beautifully. Finally, stir in the garlic powder and sweet paprika for that extra oomph!

Bringing It All Together

Now for the grand finale! Add the broken spaghetti right into that gorgeous creamy sauce. Stir it around and let it cook for about 5 minutes, making sure the pasta gets coated. Gently nestle the baked meatballs into the sauce and pasta, giving everything a gentle toss to combine. Serve it up hot, of course!

Essential Equipment for Your Creamy Spaghetti and Meatballs Recipe (Quick & Easy)

To whip up this fantastic Creamy Spaghetti and Meatballs Recipe (Quick & Easy), you won’t need anything too fancy, but a few key tools will make your life so much easier. Having these ready means you can just focus on the delicious cooking!

• Large mixing bowl (for the meatballs)
• Baking sheet (for baking the meatballs)
• Large skillet or Dutch oven (for the sauce and pasta)
• Whisk
• Wooden spoon or spatula
• Measuring cups and spoons
• Box grater (for the cheese)
• Small bowl (for the flour slurry)
• Tongs (for flipping meatballs and tossing pasta)

Frequently Asked Questions about Creamy Spaghetti and Meatballs (Quick & Easy)

Got questions about this delicious Creamy Spaghetti and Meatballs Recipe (Quick & Easy)? I’ve got you covered! Here are some of the things folks often ask:

Q1: Can I make the meatballs ahead of time?
Absolutely! You can totally make the meatball mixture and roll them a day in advance. Just store them loosely covered in the fridge and bake them as usual. You can even bake them ahead, let them cool, and store them in an airtight container in the fridge for up to 2 days. Just pop them into the sauce to reheat and finish cooking!

Q2: What can I use instead of heavy cream?
If you don’t have heavy cream or want something a little lighter, half-and-half is a decent substitute. Just know that your sauce might not be quite as rich and creamy. You could also try evaporated milk, but again, the texture will be a bit different. For a dairy-free option, a good quality full-fat coconut milk (the kind in a can, not the beverage) can work, but it will impart a slight coconut flavor.

Q3: How do I prevent the sauce from breaking or looking oily?
The key is to add the heavy cream gently and not let the sauce boil vigorously after you add it. Simmering it for just a few minutes until it’s heated through and slightly thickened is perfect. Also, using a good quality marinara sauce and ensuring your butter and cream are at room temperature before adding them can help with emulsification. For more tips on sauce making, check out Food Network’s guide to tomato sauce.

Q4: My spaghetti seems mushy when I add it directly to the sauce. What did I do wrong?
This can happen if the sauce is too thick or if you cook the spaghetti in the sauce for too long. Make sure your sauce is the right consistency before adding the pasta. Cook the spaghetti in the sauce for the minimum time recommended (about 5 minutes here), stirring frequently. If your sauce is a bit too thick, you can add a splash more water or broth. Alternatively, you can cook the spaghetti separately until *al dente* (just tender), drain it, and then toss it with the sauce and meatballs. For more on cooking pasta perfectly, see Serious Eats’ guide to cooking pasta.

Storing and Reheating Your Creamy Spaghetti and Meatballs

Leftover Creamy Spaghetti and Meatballs are almost as good the next day! To keep things delicious and safe, here’s how I handle it. Make sure everything has cooled down a bit before you store it. The best way to keep it fresh is in an airtight container. You can store it in the refrigerator for up to 3 days. When you’re ready to enjoy those amazing leftovers, you have a couple of great options:

Method	Instructions
Stovetop	Gently reheat in a skillet over medium-low heat, stirring occasionally, until heated through. You might need a splash of water or broth if it seems a bit thick.
Microwave	Transfer to a microwave-safe dish and heat on medium power in 30-second intervals, stirring between each, until hot.

Just be patient and don’t rush the reheating process to get the best texture!

Estimated Nutritional Information for Creamy Spaghetti and Meatballs

Please keep in mind that these are just estimates, and the actual nutritional values can vary depending on the specific brands of ingredients you use and the exact portion sizes. But this should give you a good idea of what you’re working with!

Nutrient	Amount per Serving
Calories	750
Fat	45g
Saturated Fat	20g
Trans Fat	1g
Cholesterol	150mg
Sodium	1200mg
Carbohydrates	50g
Fiber	4g
Sugar	15g
Protein	35g

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