Ingredients
— The Meatballs —
1 lb (450g) ground beef (85% lean)
½ cup Italian seasoned breadcrumbs
¼ cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil (for frying)
— The Creamy Tomato Sauce —
2 tablespoons unsalted butter
1 small yellow onion, finely diced
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 cup heavy cream (heavy whipping cream)
½ cup grated Parmesan cheese
1 teaspoon dried oregano
Salt and pepper to taste
— The Pasta —
1 lb (450g) spaghetti or linguine
Fresh basil, for garnish
Instructions
1. **Boil Pasta:** Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Drain, reserving ½ cup of pasta water.
2. **Make Meatballs:** In a large bowl, combine the ground beef, breadcrumbs, ¼ cup Parmesan, egg, garlic, parsley, salt, and pepper. Mix gently with your hands just until combined. Form into 12–15 medium-sized meatballs.
3. **Sear Meatballs:** Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the meatballs in a single layer. Cook for 4–5 minutes, turning occasionally, until browned on all sides (they do not need to be cooked through yet). Remove meatballs to a plate.
4. **Start Sauce:** Reduce heat to medium. Add the butter and diced onion to the skillet. Sauté for 3–4 minutes until soft. Stir in the garlic and cook for 30 seconds.
5. **Simmer:** Pour in the crushed tomatoes and oregano. Scrape up any browned bits from the bottom of the pan. Bring to a simmer.
6. **Finish Cooking Meatballs:** Gently place the browned meatballs back into the tomato sauce. Cover and simmer on low for 10–12 minutes, or until the meatballs are cooked through.
7. **Make it Creamy:** Stir in the heavy cream and ½ cup Parmesan cheese. Let it bubble gently for 2 minutes to thicken slightly and turn a beautiful pink-orange color. Taste and adjust salt/pepper.
8. **Combine:** Toss the cooked spaghetti into the sauce. (Use a splash of reserved pasta water if the sauce needs loosening).
9. **Serve:** Garnish generously with fresh basil and extra Parmesan cheese. Serve hot.
Notes
Meatball Tip: Do not overmix the meat mixture, or your meatballs will be tough. Stop mixing as soon as the ingredients are incorporated.
Short on Time? You can use frozen meatballs and a jar of marinara sauce. Just brown the frozen meatballs, add the jarred sauce, simmer to heat through, and then stir in the cream at the end.
Sauce Acidity: If the canned tomatoes taste too acidic, stir in 1 teaspoon of sugar when you add the cream to balance the flavors.
Storage: Leftovers keep well in the fridge for 3 days. The sauce will thicken when cold, so add a splash of water when reheating on the stove.
- Prep Time: 20
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American