This Creamy Red Sauce Pasta with Meatballs is rich, comforting, and packed with flavor. Juicy homemade beef meatballs are shallow fried until golden, then added to a creamy tomato-based pasta sauce made with garlic, shallots, cream, and pasta water. It is the perfect mix of hearty and indulgent, with a sauce that clings beautifully to every bite of pasta.

This is the kind of meal that feels special enough for guests but easy enough to make for a cozy dinner at home. The meatballs are tender and flavorful, and the creamy red sauce brings everything together in the most delicious way.

Why You’ll Love This Recipe

• Juicy homemade meatballs
• Rich and creamy red sauce
• Full of flavor and easy to make
• Perfect for dinner or gatherings
• Comforting and satisfying
• Great with any pasta shape you like

Ingredients

For the Meatballs

• 500g beef mince
• 2 tsp Italian seasoning
• 2 tsp paprika
• 2 tsp salt
• 2 tsp black pepper
• 2 tsp garlic powder
• 1 tbsp tomato paste
• 1 clove garlic, crushed
• 1 egg
• 1/2 bowl breadcrumbs
• 2–3 tbsp grated Parmesan
• Chopped coriander
• Oil, for shallow frying

For the Pasta

• 1 tbsp oil from frying the meatballs
• 1 tbsp butter
• 1 shallot, chopped
• 2–3 garlic cloves, chopped
• 3 tbsp tomato paste
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp black pepper
• 2 tsp chili flakes
• 1 sugar cube
• 1 cup reserved pasta water
• 1–1 1/2 cups cream
• 250g boiled pasta of choice
• 1 cup additional mixture of pasta water and cream, for adjusting sauce consistency

Instructions

1. Make the Meatball Mixture
In a large bowl, add the beef mince, Italian seasoning, paprika, salt, black pepper, garlic powder, tomato paste, crushed garlic, egg, breadcrumbs, Parmesan, and chopped coriander.

Mix everything well until fully combined.

2. Shape the Meatballs
Take small portions of the mixture and shape them into evenly sized meatballs. Try to keep them all similar in size so they cook evenly.

3. Fry the Meatballs
Heat oil in a pan over medium heat for shallow frying. Add the meatballs and cook until golden brown on all sides and cooked through.

Remove them from the pan and set aside. Leave 1 tablespoon of the meatball oil in the pan for the sauce.

4. Start the Sauce
To the same pan, add the butter. Once melted, add the chopped shallot and cook for a minute or two until softened.

Add the chopped garlic and cook briefly until fragrant.

5. Build the Red Sauce
Add the tomato paste, paprika, garlic powder, salt, black pepper, chili flakes, and sugar cube. Cook the tomato paste for a minute so the flavor deepens.

Pour in 1 cup reserved pasta water and stir well to create the base of the sauce.

6. Add the Cream
Lower the heat and pour in the cream. Mix until the sauce turns smooth and creamy.

If needed, add some of the additional pasta water and cream mixture little by little to loosen the sauce and adjust it to your preferred consistency.

7. Add the Pasta and Meatballs
Add the boiled pasta to the sauce and toss until well coated. Then add the cooked meatballs back into the pan and gently mix so they are covered in the sauce too.

Let everything simmer together for a minute or two so the flavors come together.

8. Serve
Serve hot while the sauce is creamy and fresh.

It pairs perfectly with:

• Garlic bread
• Fresh salad
• Extra Parmesan
• Chili flakes
• Toasted bread on the side

Frequently Asked Questions (FAQ)

Q. Can I use chicken mince instead of beef mince?
Yes, chicken mince works too, but the flavor and texture will be a little lighter.

Q. What pasta shape works best?
Any pasta you like will work. Penne, rigatoni, fusilli, or spaghetti are all great options.

Q. Why should I save pasta water?
Pasta water helps loosen the sauce and makes it cling better to the pasta.

Q. Can I make the sauce less spicy?
Yes, simply reduce the chili flakes to your taste.

Q. Can I make this ahead of time?
Yes. You can make the meatballs ahead and store them in the fridge, then prepare the sauce fresh when needed.