Elegant White Spaghetti and Meatballs
Elevate your weeknight dinner with this luxurious recipe for Elegant White Spaghetti and Meatballs, a creamy and decadent twist on a classic favorite. Tender, golden-brown chicken meatballs are infused with savory spices, Parmesan cheese, and fresh herbs, then nestled in a velvety white sauce made from butter, milk, and heavy cream with a subtle hint of nutmeg. Tossed with al dente spaghetti, this rich and comforting dish is finished with a flourish of fresh parsley for a touch of brightness. Perfect for a cozy family meal or an impressive dinner party centerpiece, this recipe delivers a sophisticated upgrade to spaghetti night.
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Recipe Information
Ingredients
- 12 oz spaghetti
- 1 lb ground chicken
- 1 cup breadcrumbs
- 1 cup parmesan cheese (grated, for meatballs)
- 1 large egg
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp dried parsley
- 1 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 4 cloves garlic (minced, for sauce)
- 3 tbsp all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 1 cup parmesan cheese (grated, for sauce)
- 1 pinch nutmeg
- 2 tbsp fresh parsley (for garnish)
- 4 quarts water
- 1 tbsp salt (for pasta water)
Instructions
Bring 4 quarts of water with 1 tablespoon salt to a boil in a large pot.
Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of the pasta water and drain the rest. Set pasta aside.
In a mixing bowl, combine ground chicken, breadcrumbs, 1 cup grated Parmesan cheese, egg, garlic powder, onion powder, dried parsley, kosher salt, and black pepper. Mix until just combined.
Shape the mixture into 1.5-inch meatballs (you should have about 16).
Heat olive oil in a large skillet over medium heat. Add the meatballs in batches and cook for 6–8 minutes, turning occasionally, until golden brown and fully cooked. Remove meatballs and set aside.
In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant.
Whisk in the flour and cook for 1 minute, stirring continuously to form a roux.
Gradually whisk in the milk and heavy cream, stirring constantly to avoid lumps. Bring to a gentle simmer.
Stir in 1 cup of grated Parmesan cheese, a pinch of nutmeg, and a dash of black pepper. Cook for 2–3 minutes until the sauce thickens.
Add the cooked meatballs to the sauce and simmer for 3–5 minutes to warm through.
Toss the cooked spaghetti in the sauce to coat, adding reserved pasta water a little at a time if the sauce is too thick.
Garnish with fresh parsley and serve immediately.
Nutrition Facts
Calories |
5556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 355.8 g | 456% | |
| Saturated Fat | 188.5 g | 943% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 1269 mg | 423% | |
| Sodium | 16964 mg | 738% | |
| Total Carbohydrate | 253.7 g | 92% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 37.1 g | ||
| Protein | 332.0 g | 664% | |
| Vitamin D | 7.9 mcg | 40% | |
| Calcium | 6537 mg | 503% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 4007 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
