Spaghetti & meatballs

Spaghetti & meatballs

Get everyone to help rolling meatballs and you'll soon have one supper on the table and another in the freezer

Difficulty and servings

Easy

Makes about 10 servings

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 30 mins

Freezable

Sauce and meatballs can be frozen

Method

  1. First make the meatballs. Split the sausage skins and squeeze out the meat into your largest mixing bowl. Add the mince, onion, parsley, Parmesan, breadcrumbs, beaten eggs and lots of seasoning. Get your hands in and mix together really well - the more you squeeze and mash the mince, the more tender the meatballs will be.
  2. Heat oven to 220C/200C fan/gas 7. Roll the mince mixture into about 50 golf-ball-size meatballs. Set aside any meatballs for freezing, allowing about 5 per portion, then spread the rest out in a large roasting tin - the meatballs will brown better if spaced out a bit. Drizzle with a little oil (about 1 tsp per portion), shake to coat, then roast for 20-30 mins until browned.
  3. Meanwhile, make the sauce. Heat the oil in your largest pan. Add the garlic and sizzle for 1 min. Stir in the tomatoes, wine, if using, sugar, parsley and seasoning. Simmer for 15-20 mins until slightly thickened. Stir in the basil leaves, if using, spoon out any portions for freezing, then add the cooked meatballs to the pan to keep warm while you boil the spaghetti. Spoon the sauce and meatballs over spaghetti, or stir them all together and serve with extra Parmesan and a few basil leaves, if you like.
Try

Freezing separately

To freeze separately, put sauce in freezer bags, but open-freeze the uncooked meatballs on a tray, then wrap in cling film once hard. To cook, defrost meatballs and cook as above, or roast from frozen at 180C/160C fan/gas 4 for 30 mins, then shake and increase oven to 220C/200C fan/gas 7 for 10 mins more. Defrost sauce and bring to a simmer in a pan before serving.

Variation: Spanish-style meatballs

Swap the Parmesan for 1 tbsp smoked paprika in the mince mixture, sizzle 140g finely diced chorizo in with the garlic for the sauce and leave out the basil. Serve with some roast potatoes and salad.

Freezing together

To freeze together, mix the roasted meatballs into sauce and freeze in portions. Defrost thoroughly overnight in the fridge, then heat in a covered pan until the sauce and meatballs are piping hot.

Per serving

870 kcalories, protein 46g, carbohydrate 95g, fat 37 g, saturated fat 13g, fibre 5g, sugar 13g, salt 1.34 g

Recipe from Good Food magazine, May 2010.

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Latest comments and suggestions

Results 1-20

  • Binder photo Elaine

    17 April 2010

    Elaine rated and commented on this recipe

    5 stars

    Both sauce and meatballs are full of flavour and really satisfying. I particularly liked the sauce, very tomatoey. It freezes well

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  • Binder photo carol

    17 April 2010

    carol rated and commented on this recipe

    5 stars

    I made this yesterday for my son and his girlfriend. they said it was delicious- praise indeed. simple recipe, easy to follow, and great result. I will definately make them again- and again.

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  • Binder photo Michelle, Milan

    22 April 2010

    Michelle, Milan commented on this recipe

    Made this yesterday evening, for hubby and kids. Went down very well. I used only 2 cloves of garlic and I left out the wine. But the meatballs were very tasty so a plain sauce works very well. Clean plates allround!!

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  • Binder photo Michelle, Milan

    22 April 2010

    Michelle, Milan rated this recipe

    5 stars

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  • Binder photo Fay

    29 April 2010

    Fay rated and commented on this recipe

    5 stars

    Really easy and tasty recipe. I have already cooked it twice. Freezes really well.

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  • Binder photo jodyunters

    15 May 2010

    jodyunters commented on this recipe

    Best meatballs I have tasted! Particularly love the sauce - such a nice flavour! A big hit with husband and guests. Have made a few time since and freezes well. Do line your tray with backing paper when cooking meatballs though, cooks a lot nicer and won't stick or burn to tray.

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  • Binder photo Beth

    02 June 2010

    Beth rated and commented on this recipe

    5 stars

    Really yummy - very good meatballs. Just have to try the spanish ones now!

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  • Binder photo Robyn

    24 June 2010

    Robyn rated and commented on this recipe

    5 stars

    Didnt try the meat balls but was looking for a sauce to go with supermarket bought ones.... this was excellent, so much better than expected and will defo be making again. I chopped a whole sweet onion and fried with garlic which i think made a positive difference.... dividend ingredients by 4 for enough to feed me and hubby. Went down very well with some grated cheese and french beans.. yyummmyyyy

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  • Binder photo Robyn

    24 June 2010

    Robyn commented on this recipe

    Oh, also thankyou to the person with the suggestion re meatballs on baking paper - genious.

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  • Binder photo Marion

    07 July 2010

    Marion commented on this recipe

    absolutely gorgeous, tasty, economical,easy. Would definitely do this again. It will now become part of my repertoire.

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  • Binder photo Summer

    27 July 2010

    Summer rated and commented on this recipe

    4 stars

    Very tasty and went down well with everyone. Great for cooking for a big group. I left out the wine in case it was too rich for the kids but will make it again and include it. Lots of compliments and easy to freeze. I found the meatballs a bit greasy when they finished baking so I used kitchen paper to resolve this.

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  • Binder photo Marcus

    11 August 2010

    Marcus rated and commented on this recipe

    5 stars

    Great meatballs 8-) and the sauce was lovely

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  • Binder photo mickt

    06 September 2010

    mickt rated and commented on this recipe

    4 stars

    added some worcester sauce ,easy to make delicious

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  • Binder photo Heather

    19 September 2010

    Heather rated and commented on this recipe

    5 stars

    Fabulous meatballs, so easy and great value!

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  • Binder photo yves recipes

    25 September 2010

    yves recipes commented on this recipe

    Gorgeous meatballs! They freeze too!

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  • Binder photo saratres

    27 September 2010

    saratres rated and commented on this recipe

    5 stars

    This was a big hit with my family and putting half away in the freezer meant we had another delicious meal with little effort. Didn't change a thing and would do it exactly the same next time.

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  • Binder photo JoanOfArc67

    01 November 2010

    JoanOfArc67 rated and commented on this recipe

    5 stars

    Just made the sauce as, like Robyn, we had already bought some quality meatballs from one of the supermarkets. I have added a dried red chilli for a kick and a finely chopped onion and mushrooms for a bit more bulk, can't wait to see what hubby thinks. Will definitely try making the meatballs as well next time.

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  • Binder photo Rachel

    17 November 2010

    Rachel rated and commented on this recipe

    5 stars

    Success! A meal that all the family loves.... really easy and I have 2 more batches in the freezer ready to reheat. Made them when my son's friend (age 7) who came for tea and he even mentioned to his Mum when he got home how lovely they were.

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  • Binder photo vlaoverton

    25 February 2011

    vlaoverton rated and commented on this recipe

    4 stars

    Really, really fantastic - both the meatballs and sauce are fab and it's al so easy to make. Th only thing I migt change next time is to fry the onion a little before making the meatballs. Yummy!

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  • Binder photo joe

    04 May 2011

    joe rated and commented on this recipe

    5 stars

    A really good midweek meal that all the family enjoyed. Will def be making again.

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Difficulty and servings

Easy

Makes about 10 servings

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 30 mins

Freezable

Sauce and meatballs can be frozen

Ingredients

  • 8 good-quality pork sausages
  • 1kg beef mince
  • 1 onion , finely chopped
  • ½ a large bunch flat-leaf parsley , finely chopped
  • 85g Parmesan , grated, plus extra to serve if you like
  • 100g fresh breadcrumbs
  • 2 eggs , beaten with a fork
  • olive oil , for roasting
  • spaghetti , to serve (you'll need about 100g per portion)

FOR THE SAUCE

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Per serving

870 kcalories, protein 46g, carbohydrate 95g, fat 37 g, saturated fat 13g, fibre 5g, sugar 13g, salt 1.34 g

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