Meatball Pasta Recipe Creamy
If you love a creamy, cheesy, and comforting pasta dish, then this Meatball Pasta Recipe Creamy is exactly what you need! Imagine juicy, tender meatballs coated in a rich, creamy sauce, tossed with perfectly cooked pasta—every bite is packed with flavor.
Equipment
- Large Skillet: For cooking the meatballs and sauce
- Large Pot: To boil the pasta
- Sharp Knife: For chopping herbs and ingredients
- Grater or Microplane: For fresh Parmesan cheese and garlic
- Mixing Bowls: To combine the meatball ingredients
Ingredients
For the Meatballs:
- Ground Beef or Turkey: 1 lb or a mix of beef and pork for extra flavor
- Breadcrumbs: ½ cup regular or panko
- Parmesan Cheese: ¼ cup grated
- Egg: 1 large helps hold the meatballs together
- Garlic Powder: 1 teaspoon
- Onion Powder: 1 teaspoon
- Italian Seasoning: 1 teaspoon
- Salt and Pepper: To taste
For the Creamy Sauce:
- Butter: 2 tablespoons
- Garlic: 3 cloves minced
- Heavy Cream: 1 cup for that rich and creamy texture
- Chicken or Beef Broth: 1 cup adds extra depth to the sauce
- Parmesan Cheese: ½ cup freshly grated
- Cream Cheese: 4 ounces makes the sauce extra smooth
- Salt and Pepper: To taste
- Red Pepper Flakes Optional: For a slight kick
For the Pasta:
- Pasta of Choice: 12 ounces penne, fettuccine, or spaghetti work great
- Olive Oil: 1 tablespoon to prevent sticking
For Garnish:
- Fresh Parsley or Basil: Chopped for a fresh finish
- Extra Parmesan Cheese: Because more cheese is always a good idea!
Instructions
Prepare the Meatballs:
- In a large bowl, mix together ground beef, breadcrumbs, Parmesan cheese, egg, garlic powder, onion powder, Italian seasoning, salt, and pepper.
- Roll the mixture into 1-inch meatballs and place them on a plate.
Cook the Meatballs:
- Heat a large skillet over medium-high heat with a drizzle of olive oil.
- Add the meatballs in batches and cook for 6-8 minutes, turning occasionally, until browned on all sides.
- Remove from the skillet and set aside.
Cook the Pasta:
- While the meatballs are cooking, bring a large pot of salted water to a boil.
- Add the pasta and cook according to package instructions until al dente.
- Drain the pasta, toss with a little olive oil, and set aside.
Make the Creamy Sauce:
- In the same skillet used for the meatballs, melt butter over medium heat.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Pour in heavy cream and broth, stirring constantly.
- Add cream cheese and Parmesan cheese, whisking until smooth.
- Season with salt, pepper, and red pepper flakes (if using).
Combine Everything:
- Return the meatballs to the skillet, letting them simmer in the sauce for 5 minutes.
- Toss in the cooked pasta, stirring until everything is well coated.
Serve and Garnish:
- Sprinkle with fresh parsley or basil and extra Parmesan cheese.
- Serve immediately and enjoy this creamy, dreamy pasta!
Notes
- Use Freshly Grated Cheese: Pre-shredded cheese has added starch, which can make the sauce grainy. Fresh Parmesan melts much smoother!
- Don’t Overmix the Meatballs: Mixing too much can make them tough. Gently combine ingredients just until mixed.
- Adjust the Sauce Thickness: If the sauce is too thick, add a splash of broth or milk to loosen it. If too thin, let it simmer a little longer.
- Make It Ahead: Meatballs can be cooked ahead and frozen for quick meal prep!