Spaghetti & Meatballs That Taste Like Italy in Under 1 Hour
Sep 25, 2025, Updated Feb 05, 2026
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Creamy Spaghetti & Meatballs with Boursin Garlic & Herb
Few dishes scream comfort food more than a big plate of spaghetti and meatballs. This recipe takes the Italian-American classic and gives it a creamy, gourmet twist with Boursin Garlic & Herb cheese tucked right inside the meatballs.
The result? Juicy, tender meatballs, a rich homemade tomato sauce, and perfectly cooked spaghetti that feels like restaurant-quality pasta night at home.
Why You’ll Love This Spaghetti and Meatballs Recipe
Spaghetti and meatballs are timeless, but adding Boursin cheese and sour cream makes these meatballs extra tender and flavorful. Pair that with a slow-simmered tomato sauce and fresh basil, and you’ve got a dish that’s perfect for Sunday dinner, cozy date night, or even a meal-prep-friendly weeknight dinner.
This dish is:
- Comforting: A hearty plate of pasta with sauce and cheese.
- Restaurant-worthy: Packed with bold Italian flavors.
- Customizable: Adjust spice with red pepper flakes or swap in all beef.
Ingredients for Spaghetti and Meatballs
Meatballs
- 1 lb 80/20 ground beef
- 1 lb ground pork (optional, or use all beef)
- ¼ cup diced fresh parsley
- 1 small onion, grated
- 2.5 oz Boursin Garlic & Herbs cheese
- 1 tbsp sour cream
- ½ cup grated Parmesan cheese
- 1 tbsp garlic paste
- 1 egg
- 1½–2 cups breadcrumbs
- AP seasoning (to taste)
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (optional)
Spaghetti & Sauce
- 1 lb spaghetti noodles
- 1 medium onion, diced
- 3–4 cloves garlic, minced
- ¼ cup tomato paste
- 1–2 tsp beef bouillon powder
- Red pepper flakes (to taste)
- 1 tsp Italian seasoning
- 15 oz tomato sauce
- 28 oz crushed tomatoes
- 2 tsp white sugar (optional, balances acidity)
- AP seasoning (to taste)
- ¼ cup Parmesan cheese
- ¼ cup chopped fresh basil
EQUIPMENT
Equipment Used
- Large Pot (For Sauce and Pasta)
- Skillet (For Searing Meatballs)
- Baking Sheet
- Mixing Bowls
- Wooden Spoon or Spatula
- Pasta Strainer
Mr. Make It Happen
Japanese Steel Chef Knife
Watch Me Make This Recipe
Step-by-Step Spaghetti and Meatballs Instructions
Step 1: Make the Tomato Sauce
Heat olive oil in a large pot over medium heat.
Add 1 diced onion and cook 5 minutes until softened.
Stir in 3–4 minced garlic cloves and cook 1 minute until fragrant.
Mix in ¼ cup tomato paste, cooking 2–3 minutes to deepen flavor.
Add 1–2 tsp beef bouillon powder, red pepper flakes, and 1 tsp Italian seasoning.
Stir in 15 oz tomato sauce and 28 oz crushed tomatoes.
Season with AP seasoning, taste, and add 2 tsp sugar if needed to balance acidity.
Simmer uncovered for 20–25 minutes, stirring occasionally.
Step 2: Cook the Spaghetti
Bring a large pot of salted water to a boil.
Add 1 lb spaghetti noodles and cook until al dente (per package instructions).
Drain, reserving ½ cup of pasta water.
Step 3: Prepare the Meatballs
In a large bowl, combine:
- 1 lb ground beef
- 1 lb ground pork
- ¼ cup parsley
- 1 grated onion
- 2.5 oz Boursin cheese
- 1 tbsp sour cream
- ½ cup Parmesan cheese
- 1 tbsp garlic paste
- 1 egg
- 1½–2 cups breadcrumbs
- Italian seasoning, red pepper flakes, and AP seasoning
Mix gently until combined (don’t overwork).
Roll into 1½-inch meatballs and place on a baking sheet.
Sear in a skillet until browned, then transfer meatballs into the simmering tomato sauce.
Step 4: Combine & Serve
- Simmer meatballs in sauce for 5–10 minutes to soak up flavor.
- Toss spaghetti with sauce, adding pasta water if needed for creaminess.
- Plate spaghetti, top with meatballs, and garnish with fresh basil and Parmesan.
Pro Tips for Success
- Boursin = Flavor Bomb: Keeps the meatballs juicy and adds irresistible garlic-herb flavor.
- Grated onion: Blends seamlessly into the meatballs and adds moisture.
- Toast your tomato paste: Unlocks a deeper, richer sauce.
- Freezer-friendly: Cooked meatballs reheat beautifully in sauce for a quick meal.
Serving Suggestions & Pairings
- Drink: A bold red wine like Chianti or Cabernet Sauvignon.
- Sides: Garlic bread, Caesar salad, or roasted vegetables.
- Occasion: Sunday dinner, cozy date night, or meal prep for the week.
Print and Download Spaghetti and Meatballs Recipe
Spaghetti and Meatballs
Equipment
Ingredients
Meatballs
- 1 lb 80/20 ground beef
- 1 lb ground pork optional, or use all beef
- ¼ cup diced fresh parsley
- 1 small onion grated
- 2.5 oz Boursin Garlic & Herbs cheese
- 1 tbsp sour cream
- ½ cup grated Parmesan cheese
- 1 tbsp garlic paste
- 1 egg
- 1½ – 2 cups breadcrumbs
- AP seasoning to taste
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes optional
Spaghetti & Sauce
- 1 lb spaghetti noodles
- 1 medium onion diced
- 3-4 cloves garlic minced
- ¼ cup tomato paste
- 1-2 tsp beef bouillon powder
- Red pepper flakes to taste
- 1 tsp Italian seasoning
- 15 oz tomato sauce
- 28 oz crushed tomatoes
- 2 tsp white sugar optional, balances acidity
- AP seasoning to taste
- ¼ cup Parmesan cheese
- ¼ cup chopped fresh basil
Instructions
Step 1: Make the Tomato Sauce
- Heat olive oil in a large pot over medium heat.
- Add 1 diced onion and cook 5 minutes until softened.
- Stir in 3–4 minced garlic cloves and cook 1 minute until fragrant.
- Mix in ¼ cup tomato paste, cooking 2–3 minutes to deepen flavor.
- Add 1–2 tsp beef bouillon powder, red pepper flakes, and 1 tsp Italian seasoning.
- Stir in 15 oz tomato sauce and 28 oz crushed tomatoes.
- Season with AP seasoning, taste, and add 2 tsp sugar if needed to balance acidity.
- Simmer uncovered for 20–25 minutes, stirring occasionally.
Step 2: Cook the Spaghetti
- Bring a large pot of salted water to a boil.
- Add 1 lb spaghetti noodles and cook until al dente (per package instructions).
- Drain, reserving ½ cup of pasta water.
Step 3: Prepare the Meatballs
- In a large bowl, combine: 1 lb ground beef, 1 lb ground pork, ¼ cup parsley, 1 grated onion, 2.5 oz Boursin cheese, 1 tbsp sour cream, ½ cup Parmesan cheese, 1 tbsp garlic paste, 1 egg, 1½–2 cups breadcrumbs, Italian seasoning, red pepper flakes, and AP seasoning
- Mix gently until combined (don’t overwork).
- Roll into 1½-inch meatballs and place on a baking sheet.
- Sear in a skillet until browned, then transfer meatballs into the simmering tomato sauce.
Step 4: Combine & Serve
- Simmer meatballs in sauce for 5–10 minutes to soak up flavor.
- Toss spaghetti with sauce, adding pasta water if needed for creaminess.
- Plate spaghetti, top with meatballs, and garnish with fresh basil and Parmesan.
Notes
Pro Tips for Success
- Boursin = Flavor Bomb: Keeps the meatballs juicy and adds irresistible garlic-herb flavor.
- Grated onion: Blends seamlessly into the meatballs and adds moisture.
- Toast your tomato paste: Unlocks a deeper, richer sauce.
- Freezer-friendly: Cooked meatballs reheat beautifully in sauce for a quick meal.
Serving Suggestions & Pairings
- Drink: A bold red wine like Chianti or Cabernet Sauvignon.
- Sides: Garlic bread, Caesar salad, or roasted vegetables.
- Occasion: Sunday dinner, cozy date night, or meal prep for the week.
Yum thanks for this recipe!