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.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

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)

Directions

Step 1

Bring 4 quarts of water with 1 tablespoon salt to a boil in a large pot.

Step 2

Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of the pasta water and drain the rest. Set pasta aside.

Step 3

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.

Step 4

Shape the mixture into 1.5-inch meatballs (you should have about 16).

Step 5

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.

Step 6

In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant.

Step 7

Whisk in the flour and cook for 1 minute, stirring continuously to form a roux.

Step 8

Gradually whisk in the milk and heavy cream, stirring constantly to avoid lumps. Bring to a gentle simmer.

Step 9

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.

Step 10

Add the cooked meatballs to the sauce and simmer for 3–5 minutes to warm through.

Step 11

Toss the cooked spaghetti in the sauce to coat, adding reserved pasta water a little at a time if the sauce is too thick.

Step 12

Garnish with fresh parsley and serve immediately.

Nutrition Facts

Serving size	(6091.7g)

Amount per serving	% Daily Value*
Calories	5556.0

Total Fat 355.8g	0%
Saturated Fat 188.5g	0%
Polyunsaturated Fat 4.9g
Cholesterol 1269.3mg	0%
Sodium 16964.0mg	0%
Total Carbohydrate 253.7g	0%
Dietary Fiber 11.9g	0%
Total Sugars 37.1g
Protein 332.0g	0%

Vitamin D 316.1IU	0%
Calcium 6537.4mg	0%
Iron 20.7mg	0%
Potassium 4006.9mg	0%

*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.

Source of Calories

Fat: 57.7%

Protein: 23.9%

Carbs: 18.3%