Creamy Rose Spaghetti and Meatballs

This Rose Spaghetti and Mini Meatballs is the ultimate cozy pasta dish, featuring tender, bite-sized meatballs simmered in a rich and creamy tomato rose sauce. Tossed with spaghetti and finished with fresh basil and Pecorino Romano, it’s comforting, flavorful, and perfect for an easy family dinner.

There’s something so comforting about a big bowl of spaghetti and meatballs, and this version takes it up a notch with a silky, creamy rose sauce. Tender mini meatballs are seasoned with garlic, herbs, and Pecorino Romano, then simmered in a tomato sauce finished with a splash of heavy cream. Toss it all with spaghetti and fresh basil for a cozy, restaurant-style meal that’s surprisingly easy to make at home.

Ingredients

For the Mini Meatballs

• ground beef
• garlic cloves, finely minced
• dried thyme
• dried oregano
• dried parsley
• salt
• black pepper
• egg
• breadcrumbs
• Pecorino Romano
• avocado oil

For the Rose Sauce

• passata
• red pepper flakes
• sugar
• garlic powder
• basil stems
• Salt and black pepper
• heavy cream
• spaghetti
• Fresh basil
• Pecorino Romano

Tips for the Best Rose Spaghetti and Meatballs

• Don’t overmix the meatball mixture: Gently combine everything to keep the meatballs tender.
• Keep the meatballs small: Bite-sized meatballs cook quickly and make it easy to get meatball, pasta, and sauce in every bite.
• Brown the meatballs well: Those golden-brown bits add extra flavor to the sauce.
• Simmer the sauce gently: Once the cream is added, keep the heat low to prevent the sauce from becoming too hot.
• Save some pasta water: A splash can help loosen the sauce and make it cling beautifully to the spaghetti.
• Finish with fresh basil and Pecorino: These simple toppings add freshness and a salty, savory finish.

Serving Suggestions

Serve this spaghetti hot, straight from the skillet, with extra Pecorino Romano and plenty of fresh basil on top. A simple green salad or some crusty bread would make a perfect side for soaking up the creamy rose sauce. For a little extra heat, add another pinch of red pepper flakes just before serving.

Storage

The mini meatballs and rose sauce can be prepared ahead of time and stored in the refrigerator until you’re ready to serve. Keep the cooked spaghetti separate if possible, then toss everything together when reheating for the best texture. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop or in the microwave.

Creamy Rose Spaghetti and Meatballs

Creamy Rose Spaghetti and Meatballs combines tender mini meatballs with spaghetti tossed in a rich, silky tomato cream sauce. Finished with fresh basil and Pecorino Romano, this cozy pasta dinner is easy to make and packed with comforting flavor.

Recipe Keys: B Beef

Print Recipe

Prep Time 20 mins Cook Time 25 mins Total Time 45 mins

Ingredients

Meatballs

• 1 lb. ground beef (lean)
• 2 tsp garlic minced (2-3 cloves)
• ¹⁄₂ tsp thyme
• ¹⁄₂ tsp oregano
• 1 tsp dried parsley
• 1 tsp Salt
• ¹⁄₂ tsp Black pepper
• 1 egg (small)
• 3 tbsp bread crumbs
• 1 tbsp avocado oil
• ¹⁄₄ cup pecorino romano

Creamy Rose Sauce

• 2 cups passata
• ¹⁄₂ cup water
• 1 tsp red pepper flakes
• 1 tsp sugar
• 1 tsp garlic powder
• 1-2 tsp Salt (adjust to taste)
• ³⁄₄ tsp black pepper (adjust to taste)
• 1-2 basil stems + leaves
• ¹⁄₂ cup heavy cream
• 1 pk spaghetti (450-500 g)
• Fresh Basil (garnish)
• Pecorino Romano (garnish)

Instructions

1. To make the meatball mixture, place the ground beef in a large bowl and make a small indent in the center. Add the garlic, thyme, oregano, dried parsley, salt, black pepper, egg, breadcrumbs, and Pecorino Romano into the indent. Gently mix the ingredients together first then incorporating the ground beef until everything is just combined. Be careful not to overwork the meat.
2. Lightly wet your hands with cold water to prevent the mixture from sticking. Scoop out about 1 teaspoon of the meat mixture at a time and gently roll it between your palms to form small, round meatballs. Continue until all of the meatballs have been shaped.
3. Heat olive oil in a large skillet over medium-high heat. Add the meatballs in a single layer, working in batches if needed to avoid overcrowding the pan. Sear the meatballs, turning occasionally, until they are nicely browned.
4. Pour in passata, water, red pepper flakes, garlic powder, sugar, salt, black pepper, basil stems and leaves to the skillet with the meatballs. Bring the sauce to a gentle simmer and cook for 10–15 minutes, allowing the meatballs to finish cooking in the sauce.
6. Meanwhile, bring a large pot of generously salted water to a boil. Cook the spaghetti according to the package directions. Also slice fresh basil to garnish the pasta once finished cooking.
7. Once the meatballs have simmered in the tomato sauce, pour in heavy cream and gently stir to combine. Let the sauce simmer for another 1–2 minutes. Taste and adjust the seasoning with additional salt and black pepper as needed.
8. Divide the cooked spaghetti between serving plates and spoon the creamy rose sauce and mini meatballs generously over the top. Finish with lots of fresh basil and a generous sprinkle of freshly grated Pecorino Romano.