Description
This Creamy Spaghetti and Meatballs recipe combines tender meatballs and classic spaghetti with a rich, creamy tomato sauce. It’s a comforting, quick, and easy dinner perfect for weeknights and loved by kids and adults alike.
Ingredients
Units
Scale
- 12 oz spaghetti
- 1 tablespoon olive oil
- 1 lb frozen or homemade meatballs
- 2 cups marinara sauce
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Chopped fresh basil or parsley for garnish (optional)
Instructions
- Cook spaghetti according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add meatballs and cook until browned and heated through (if using frozen, follow package instructions).
- Pour in marinara sauce and bring to a simmer. Add garlic powder, salt, and pepper to taste.
- Stir in heavy cream and Parmesan cheese. Simmer for 3–5 minutes until sauce is creamy and slightly thickened.
- Add cooked spaghetti to the skillet and toss until fully coated in the sauce.
- Serve hot, garnished with fresh basil or parsley if desired.
Notes
- Use turkey or plant-based meatballs as a lighter or vegetarian option.
- Make it spicier with red pepper flakes or hot sauce in the sauce.
- Swap heavy cream for half-and-half or a dairy-free alternative if needed.
- Leftovers keep well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 plate
- Calories: 610
- Sugar: 7g
- Sodium: 630mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg