Spaghetti and Meatballs in Creamy Lemon Scallion Sauce

There’s something undeniably comforting about a bowl of spaghetti swirled in a silky cream sauce. When you add juicy homemade meatballs and bright pops of lemon and scallion, it becomes a meal that feels both indulgent and refreshing. This recipe takes a classic Italian-American favorite and gives it a creamy, peppery twist that’s sure to become a weeknight staple.

We’re combining tender beef meatballs with al dente spaghetti, all coated in a luscious sauce made with cream, chicken stock and a touch of Tuscan heat spice. A squeeze of lemon and sliced scallions add freshness, balancing the richness perfectly. It’s a satisfying, restaurant-quality dish you can make at home in under 30 minutes.

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Ingredients

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, in a medium bowl combine ground beef, panko breadcrumbs, half the Tuscan Heat Spice and a pinch of salt. Mix gently and form into 1-inch meatballs.
3. Heat cooking oil in a large skillet over medium-high heat. Add meatballs and cook, turning occasionally, until browned and cooked through, about 6-8 minutes. Transfer to a plate and set aside.
4. Reduce heat to medium. Add butter to the same skillet. Once melted, add minced garlic and cook until fragrant, about 30 seconds.
5. Stir in cream sauce base, chicken stock concentrate, ketchup, remaining Tuscan Heat Spice and 1/4 cup of the reserved pasta water. Simmer for 2 minutes, stirring occasionally.
6. Return meatballs to the skillet. Add cooked spaghetti and toss to coat in the sauce. If too thick, add more pasta water a tablespoon at a time.
7. Slice scallions thinly. Cut lemon into wedges. Serve spaghetti and meatballs topped with scallions and a squeeze of lemon juice.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any long pasta like linguine or fettuccine works well. Adjust cooking time according to package directions.

Can I make this dish ahead of time?

The sauce and meatballs can be prepared a day in advance. Reheat gently and toss with freshly cooked pasta.

What can I substitute for cream sauce base?

You can use 4 ounces of heavy cream mixed with 1/4 cup chicken broth and a pinch of nutmeg as a substitute.