Preheat your oven to 350°F (175°C). In a large bowl, mix 1 egg, chopped fresh parsley, tomato paste, oregano, salt, pepper, minced garlic, and water until well combined. Add ground beef and pork, along with the dried bread crumbs and grated cheese. Form into meatballs and place on a baking sheet. Bake for 20 minutes, flipping halfway through.

While the meatballs bake, melt 2 tbsp of butter in a large saucepan over medium heat. Add diced onion and sauté until soft. Stir in minced garlic and cook for an additional minute before pouring in marinara sauce. Let simmer for 10 minutes, then sweeten with a pinch of sugar.

Once the sauce has thickened slightly, incorporate the heavy cream, stirring until the sauce becomes rich and creamy. Simmer for an additional 5 minutes to meld flavors together. Adjust seasoning with salt or pepper if needed.

Cook spaghetti according to package instructions until al dente, then drain. Add cooked spaghetti to the simmering creamy sauce and mix well. Gently fold in baked meatballs, ensuring they are well-coated.

Serve the Creamy Spaghetti and Meatballs in warm bowls, garnishing with extra cheese and parsley. Enjoy with garlic bread or a fresh salad.