Creamy Spaghetti and Meatballs

Preheat your oven to 350°F (175°C).

In a large bowl, combine tomato paste, 3 cloves of minced garlic, 1/4 cup chopped parsley, grated Parmigiano Reggiano, breadcrumbs, egg, salt, and pepper.

Add the ground beef and ground pork to the bowl. Gently mix with your hands until just combined. Do not overmix.

Roll the mixture into small, evenly-sized meatballs and place them on a parchment-lined baking sheet.

Bake for 20 minutes, flipping the meatballs halfway through cooking.

While the meatballs are baking, start the sauce. Heat olive oil and butter in a large pan or Dutch oven over medium heat.

Add the remaining 2 cloves of minced garlic and the diced onion. Sauté until the onion is translucent.

Pour in the marinara sauce and stir. Add the brown sugar to balance the acidity of the tomatoes.

Stir in the heavy cream. Let the sauce simmer and thicken for a few minutes.

Add 2 tbsp of fresh parsley and all the spices (paprika, Italian seasoning, garlic powder, onion powder). Stir to combine.

Add the cooked al dente spaghetti to the sauce and toss until the pasta is fully coated.

Once baked, add the meatballs to the pan with the spaghetti and sauce. Gently toss to combine.

Serve immediately, garnished with additional Parmesan cheese and fresh parsley if desired.