Creamy Spaghetti and Meatballs
A creamy, flavorful dish of spaghetti and juicy meatballs, perfect for a cozy weeknight dinner.
Ingredients
Pasta and Meatballs
- 12 ounces Spaghetti Use your favorite brand.
- 1 pound Ground beef or turkey Can substitute with ground chicken.
- ½ cup Breadcrumbs Use plain or Italian-style.
- 1 large Egg Bind the meatballs.
- 2 cloves Garlic, minced Enhances flavor.
- 1 small Onion, finely chopped Adds depth in flavor.
- ½ cup Parmesan cheese, grated Add more if desired.
Creamy Sauce
- 1 cup Cream or heavy cream For a rich sauce.
- 1 cup Chicken or vegetable broth Adds depth to the sauce.
- 2 tablespoons Olive oil For cooking the meatballs.
- to taste Salt and pepper Season to preference.
- for garnish Fresh parsley, chopped Optional, for garnish.
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add spaghetti and cook according to the package instructions. Drain and set aside.
- In a mixing bowl, combine the ground meat, breadcrumbs, minced garlic, chopped onion, ¼ cup of Parmesan cheese, egg, salt, and pepper. Mix well until combined. Form into meatballs, about 1 inch in diameter.
Cooking
- In a large skillet, heat olive oil over medium heat. Add the meatballs and cook until browned on all sides, about 7-8 minutes. Remove meatballs from the skillet and set aside.
- In the same skillet, pour in the broth and bring it to a simmer. Stir in the cream and remaining Parmesan cheese, mixing until smooth.
- Add the drained spaghetti and meatballs back to the skillet. Toss to coat everything evenly in the creamy sauce. Cook for an additional 2-3 minutes until heated through.
Serving
- Remove from heat, sprinkle chopped parsley on top, and serve hot.
Notes
Keep it juicy by avoiding overcooking the meatballs and consider using fresh pasta for a gourmet experience. Great served with a crisp side salad or garlic bread.