Creamy One Pot Spaghetti with Meatballs

Instructions:

Step 1: In a bowl, mix ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper until well combined. Roll into 1-inch meatballs.

Step 2: Heat olive oil in a large pot or Dutch oven over medium heat. Add meatballs and brown on all sides, about 5-6 minutes. Remove and set aside.

Step 3: To the same pot, add spaghetti, chicken broth, marinara sauce, and heavy cream. Stir to combine and bring to a gentle boil.

Step 4: Reduce heat to a simmer and nestle the meatballs back into the pot. Cover and cook for 12-15 minutes, stirring occasionally, until the pasta is al dente and meatballs are cooked through.

Step 5: Stir in grated Parmesan cheese until melted and the sauce is creamy. Taste and adjust seasoning if needed.

Step 6: Serve warm, garnished with chopped parsley and additional Parmesan cheese.

Storage Information:

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of cream or broth to loosen the sauce. This dish is best enjoyed fresh but can be frozen for up to 1 month.