Creamy Spaghetti & Meatballs

Spaghetti and meatballs is a classic dish, but sometimes it is less than extraordinary. Maybe my perception has been tainted by the scene in Lady and the Tramp, when the two dogs so romantically share a plate of spaghetti. I mean, seriously, dogs and romance? Definitely a tainted perception. When I found a spaghetti sauce recipe using cream, however, I instantly pictured the fancy version of spaghetti and meatballs that is everything it deserves to be. It can be a fun dish, perfect for kids to slurp in the noodles, and poke the meat balls, but it can easily be a romantic anniversary dinner as well…. Share that plate. :) 
It makes a lot of spaghetti, so if you are a student cooking for yourself, or a small family of 4 or less then you might want to cut the recipe in half.


3 TBS oil
1/4 cup onion, diced
1 TBS garlic powder
2 (15-oz) cans tomato sauce
Salt and pepper, to taste
3 TBS sugar
1 cup heavy cream
1 cup Parmesan cheese, grated
1 TBS basil
32 meatballs (I use the Armour frozen meatballs)
1 1/2 pounds spaghetti noodles


Heat the oil in a large pot, over medium-high heat. Add the onion and garlic powder, and saute until the onions start to look translucent. Add the tomato sauce, salt, pepper and sugar. Cover the pot with a lid and reduce the heat to medium. Allow the sauce to simmer for about 25 minutes, stirring occasionally. 
Cook the noodles according to the directions on the box.
After the sauce has simmered for 25 minutes, add the meatballs (lightly thawed if using frozen), cream, cheese and basil. Allow the sauce to simmer for another 5 minutes, until everything is hot and well mixed. Add the noodles and stir to coat.
Bon Appetit! 

Adapted from The Pioneer Woman

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