1-Step 1: Preparing the Meatball Mixture Start by preheating your oven to 350°F, which helps ensure the meatballs cook evenly without drying out. In a large bowl, whisk together 1 large egg, 2 tablespoons fresh parsley, 1 tablespoon minced garlic, 1 teaspoon dried oregano, 1 teaspoon salt, 1/2 teaspoon pepper, 1 tablespoon tomato paste, and 1/4 cup water until well combined. This mixture acts as the binder for the meatballs, keeping them tender and flavorful. Next, add 450 grams ground beef, 225 grams ground pork, 1/2 cup bread crumbs, and 1/2 cup grated Parmigiano-Reggiano cheese to the bowl. Gently mix everything by hand to avoid overworking the meat, which could make the meatballs tough. For food safety, always wash your hands thoroughly after handling raw meat and use separate utensils. Shape the mixture into about 12-15 golf ball-sized meatballs and place them on an ungreased baking sheet. Bake for 10 minutes, then flip and bake for another 10 minutes until they’re browned and reach an internal temperature of at least 165°F. This step helps the meatballs hold their shape before adding them to the sauce.

2-Step 2: Making the Creamy Sauce While the meatballs are baking, melt 2 tablespoons butter in a skillet over medium heat. Add 1 medium diced yellow onion and sauté for about 5 minutes until softened, then stir in the remaining 1 tablespoon minced garlic and cook for 1 more minute to build a flavorful base. Ensure good ventilation, especially if using a gas stove, to avoid any fumes. Pour in 2 cups marinara sauce and bring it to a simmer, then add 1 teaspoon sugar, salt, and pepper to taste for a balanced flavor. Stir in 1/2 cup heavy cream and let it simmer for 2-3 minutes to create that creamy texture. In a small bowl, mix 2 tablespoons all-purpose flour with 1/4 cup water to form a slurry, then whisk it into the sauce to thicken it further. Simmer the sauce for a few more minutes, adjusting seasonings as needed. This sauce not only coats the pasta perfectly but also infuses the meatballs with extra flavor when they’re added later. Always monitor your cooking to prevent accidents.

3-Step 3: Cooking and Combining Cook 400 grams spaghetti according to the package instructions until al dente, which usually takes about 8-10 minutes. Once done, drain the pasta but reserve some water for later use. For simple baking tips that complement this recipe, check out other easy dishes on the site. Add the baked meatballs to the simmering sauce, tossing gently to coat them evenly, and let everything cook together for about 5 minutes. Combine the cooked spaghetti with the sauce and meatballs in the skillet, stirring occasionally to let the pasta absorb the flavors. For a best meatballs trick from experts, visit this helpful guide to enhance your technique. Serve hot with extra grated Parmigiano-Reggiano cheese on top. This final step ensures a cohesive dish that’s ready to enjoy, with tips like chilling the mixture before rolling to improve texture helping you achieve the best results.