Stovetop
Ground Pork
30-Minute Creamy Spaghetti & Pork Meatballs
Busy school night? Dinner's handled. Creamy spaghetti with ground pork meatballs comes together in 30 minutes for a comforting, kid-friendly meal, plus a flavorful source of high-quality protein to power busy school days.
Prep:
20 minutes
Cook:
35 minutes
Serves:
4-6
Best Cuts:
Cooking Method:
Ingredients
For the Pork Meatballs
- 1 large egg
- 3 tbsp (45 mL) fresh parsley, finely chopped
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 5 garlic cloves, minced
- ¼ cup (60 mL) water
- 3 tbsp (45 mL) tomato paste
- 1 lb (454 g) ground pork
- 1 cup (100 g) Italian-style dried breadcrumbs
- ½ cup (50 g) freshly grated Parmigiano-Reggiano cheese, plus extra for serving
For the Creamy Marinara Sauce
- 3 tbsp (42 g) butter
- 1 small yellow onion, finely chopped
- 5 garlic cloves, minced
- 3 cups (750 mL) high-quality marinara sauce
- 1½ cups (375 mL) heavy cream
- 12 oz (340 g) spaghetti, cooked according to package directions
- 1 tsp garlic powder
- 1 tsp sweet paprika
- Salt and freshly ground black pepper, to taste
Cooking Instructions
Step 1
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a baking dish.
Step 2
In a large bowl, combine the ground pork, egg, parsley, oregano, salt, black pepper, minced garlic, water, tomato paste, breadcrumbs, and Parmigiano-Reggiano. Mix gently until just combined.
Step 3
Roll the mixture into evenly sized meatballs (about 1½ inches / 4 cm). Arrange them on the prepared baking sheet.
Step 4
Bake for 18–22 minutes, or until the meatballs reach an internal temperature of 160°F (71°C).
Step 5
While the meatballs are baking, cook the spaghetti according to the package directions until al dente. Drain and set aside.
Step 6
In a large skillet over medium heat, melt the butter. Add the chopped onion and cook for 4–5 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
Step 7
Add the marinara sauce, heavy cream, garlic powder, paprika, salt, and pepper. Stir well and simmer for 5–7 minutes until the sauce is smooth and slightly thickened.
Step 8
Add the cooked spaghetti to the skillet and toss until the pasta is evenly coated in the creamy marinara sauce.
Step 9
Plate the creamy spaghetti, then top with the baked pork meatballs. Finish with extra freshly grated Parmigiano-Reggiano and chopped parsley before serving.
Calories: 790, Protein: 36 g, Carbohydrates: 49 g, Fat: 49 g, Fibre: 4 g, Sodium: 980 mg
TIP:
Mix the meatball ingredients gently to keep the meatballs tender. Then use freshly grated Parmigiano-Reggiano for the best flavour and texture. Cook the pasta just until al dente so it doesn’t become too soft when mixed with the sauce and let the meatballs rest for 5 minutes after baking to help retain their juices.
Garnish with fresh basil or parsley and extra Parmigiano-Reggiano for a restaurant-quality finish.
