These are plain beef meatballs with panko, egg and Parmesan, browned and then cooked the rest of the way in the sauce.
Half a cup of cream at the end changes the pan from a red tomato sauce into a smooth, peach-orange one that clings to the spaghetti.
From Red Sauce to Tomato-Cream
The sauce is made in the same pan the meatballs brown in, and changes colour at the last layer.
The browning
Medium heat, turning until browned16 beef meatballs in 1 tbsp olive oil
A browned crust on the meatballs and a base in the pan.
The tomato
Covered, until the meatballs reach 160°F2 cloves garlic, 1 cup crushed tomatoes and 1/4 cup broth
The red body of the sauce, and the liquid the meatballs finish cooking in.
The cream
A gentle simmer, 3 to 4 minutes1/2 cup heavy cream
Turns the sauce smooth and peach-orange.
Then tasteToss the al dente spaghetti through the sauce, then top with the meatballs and parsley.
How to Make It
Sixteen meatballs mixed and rolled
Mix the beef, panko, egg, Parmesan, Italian seasoning and salt, and form the mixture into 16 meatballs.
Browned, then covered in tomato to 160°F
Brown the meatballs in olive oil over medium heat, turning them until browned all over. Add the garlic, tomatoes and broth, cover, and simmer until the meatballs reach 160°F.
Cream stirred in for a peach-orange sauce
Stir in the cream and simmer gently for 3 to 4 minutes, until the sauce is smooth and peach-orange.
Spaghetti tossed, meatballs and parsley on top
Cook the spaghetti until al dente, drain it and toss it with the sauce. Serve with the browned meatballs and parsley.
Ingredient Notes
- Ground beef
- One pound makes all 16 meatballs, and the finished centres need to reach 160°F.
- Crushed tomatoes and broth
- A cup of tomatoes with a quarter cup of chicken or beef broth; either broth works.
- Heavy cream
- Half a cup, added last, which is what turns the sauce peach-orange.
Why This Recipe Works
- Browning the meatballs first builds the dark surface; covering the pan afterwards finishes the inside gently in the tomato.
- Broth keeps the crushed tomatoes loose enough to simmer covered without catching.
- Adding the cream only after the meatballs reach 160°F keeps the simmer gentle and the sauce smooth.
- Tossing the drained spaghetti through the sauce coats every strand before the meatballs are set on top.
Frequently Asked Questions
Is this a marinara?
No. It starts with crushed tomatoes but the cream makes it a smooth tomato-cream sauce rather than a chunky red one.
How do I check the meatballs?
Put an instant-read thermometer into the centre of one of the larger meatballs. Ground beef is done at 160°F.
Can the sauce boil after the cream goes in?
Keep it to a gentle simmer. A hard boil can make the cream sauce break.
Success Tips
- Roll the meatballs the same size so all 16 reach temperature together.
- Let each side brown before turning; they release from the pan once a crust forms.
- Once the cream is in, keep the heat low enough that the sauce barely bubbles.
Serving Ideas
Pile the sauced spaghetti into bowls and set the browned meatballs on top, about four to a bowl, with parsley over them.
