Creamy Spaghetti and Meatballs (Print Version)

# Ingredients:

→ Meatballs

01 - 1 large egg
02 - 3 tablespoons fresh parsley, finely chopped
03 - 1 teaspoon dried oregano
04 - 1 teaspoon salt
05 - 1/2 teaspoon freshly ground black pepper
06 - 5 cloves garlic, minced
07 - 1/4 cup water
08 - 3 tablespoons tomato paste
09 - 1 pound ground beef
10 - 1 pound ground pork
11 - 1 cup Italian-style bread crumbs
12 - 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus extra for serving

→ Creamy Sauce

13 - 3 tablespoons butter
14 - 1 small yellow onion, finely chopped
15 - 5 cloves garlic, minced
16 - 3 cups high-quality marinara sauce
17 - 1/2 teaspoon sugar
18 - 1 1/2 cups heavy cream
19 - 12 ounces spaghetti, broken in half
20 - 1 teaspoon garlic powder
21 - 1 teaspoon sweet paprika
22 - Salt and pepper to taste

# Instructions:

01 - Preheat oven to 350°F with rack in middle position.
02 - Whisk egg, parsley, tomato paste, oregano, salt, pepper, garlic, and water. Add meats, bread crumbs, and cheese. Mix gently until combined.
03 - Roll into golf ball-sized meatballs. Place on baking sheet. Bake 10 minutes, flip, then bake 10 more minutes until browned.
04 - Melt butter in large skillet. Sauté onion 5 minutes, add garlic and cook 1 minute more.
05 - Add marinara sauce and sugar. Simmer, then stir in cream. Season with garlic powder, paprika, salt, and pepper.
06 - Add spaghetti to sauce, cook 5 minutes. Add meatballs and toss gently. Serve with extra Parmigiano-Reggiano.

# Notes:

01 - Break spaghetti in half for easier cooking
02 - Use high-quality marinara sauce for best results

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