Description
Creamy Spaghetti & Meatballs is a comforting pasta dish made with tender homemade beef meatballs served over perfectly cooked spaghetti and coated in a rich garlic Parmesan cream sauce.
Ingredients
Scale
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped parsley
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup chicken broth
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
- 12 ounces spaghetti
- Water for boiling
- 1 teaspoon salt for pasta water
- Fresh parsley for garnish (optional)
- Extra Parmesan cheese for serving (optional)
Instructions
- In a large bowl combine ground beef, breadcrumbs, egg, minced garlic, Parmesan cheese, Italian seasoning, salt, pepper, and parsley. Mix gently until combined.
- Shape the mixture into meatballs about 1 to 1½ inches in diameter.
- Heat a skillet over medium heat with a little oil and cook the meatballs for 8–10 minutes, turning occasionally until browned and cooked through. Remove and set aside.
- Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Drain and set aside.
- In the same skillet melt butter over medium heat and sauté garlic for about 30 seconds until fragrant.
- Add chicken broth and heavy cream, stirring well and letting the mixture simmer.
- Stir in Parmesan cheese, Italian seasoning, salt, and pepper. Cook until the sauce slightly thickens.
- Add the cooked spaghetti to the sauce and toss until fully coated.
- Return the meatballs to the skillet and let everything simmer together for about 2 minutes.
- Serve hot and garnish with fresh parsley and extra Parmesan cheese.
Notes
- Use freshly grated Parmesan cheese for the best flavor and smoother sauce.
- Do not overmix the meatball mixture to keep the meatballs tender.
- Cook spaghetti until al dente so it holds the creamy sauce well.
- If the sauce becomes too thick, add a small amount of pasta cooking water to loosen it.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 620 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 34 g
- Saturated Fat: 16 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 125 mg
Keywords: creamy spaghetti and meatballs, creamy pasta with meatballs, homemade spaghetti and meatballs recipe, creamy garlic spaghetti recipe, comfort pasta dinner