Description
A rich Italian-American dish with tender beef meatballs in a velvety tomato-cream marinara sauce. Alcohol-free and pork-free, this comforting meal features al dente spaghetti for a family-friendly dinner.
Ingredients
Ground beef (1 lb / 450g)
Breadcrumbs (1/2 cup)
Milk (1/4 cup)
Large egg (1)
Minced garlic (2 cloves)
Dried oregano (1 tsp)
Spaghetti (12 oz / 340g)
Tomato paste (2 tbsp)
Heavy cream (1/2 cup)
Marinara sauce (2 x 24 oz jars)
Finely grated Parmesan (1/2 cup, optional)
Black pepper (to taste)
Olive oil (2 tbsp)
Instructions
In a medium bowl, combine ground beef, breadcrumbs, milk, egg, garlic, oregano, and 1 tsp black pepper
Mix gently with hands to form meatballs; avoid over-handling
Form into 1-1/4-inch balls and place on a baking sheet
Chill meatballs for 15 minutes
Bring 4 cups salted water to a boil; cook spaghetti 4-5 minutes until al dente
Reserve 1/2 cup pasta water before draining
Heat 2 tbsp olive oil in a large skillet over high heat; brown meatballs, then reduce heat to medium
Stir in marinara sauce and tomato paste; simmer 10 minutes
Reduce heat to low, stir in heavy cream, Parmesan (if using), and extra black pepper
Add cooked pasta to the sauce and toss until well coated
Adjust consistency with reserved pasta water if needed
Notes
Use gluten-free breadcrumbs for dietary restrictions
Substitute 2% milk for heavy cream if desired
Sauté 2-3 minced garlic cloves in olive oil before adding cream for added depth as suggested in the article
Marinara sauce works best when puréed for a smooth texture
- Prep Time: 30
- Cook Time: 40
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (approx. 1-1/2 cups)
- Calories: 450
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg