Spaghetti & meatballs

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

Recipe uploaded by

Sarah Cook

60 ratings 5

Recipe by Sarah Cook

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Difficulty and servings

Makes about 10 servings

Preparation and cooking times

Prep 30 mins

Cook 30 mins

Sauce and meatballs can be frozen

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.
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.
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.

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.

Latest comments and suggestions

Results 1-20

Elaine

2010-04-17 07:39:07.036255

Elaine rated and commented on this recipe

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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carol

2010-04-17 15:20:28.473065

carol rated and commented on this recipe

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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Michelle, Milan

2010-04-22 17:25:04.811314

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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Michelle, Milan

2010-04-22 17:26:55.506716

Michelle, Milan rated this recipe

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Fay

2010-04-29 19:30:00.6149

Fay rated and commented on this recipe

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

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jodyunters

2010-05-15 11:54:53.84894

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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Beth

2010-06-02 20:42:58.458722

Beth rated and commented on this recipe

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

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Robyn

2010-06-24 09:07:00.911947

Robyn rated and commented on this recipe

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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Robyn

2010-06-24 09:07:33.647021

Robyn commented on this recipe

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

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Marion

2010-07-07 23:02:50.329954

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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Summer

2010-07-27 22:47:24.229586

Summer rated and commented on this recipe

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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Marcus

2010-08-11 17:46:21.098605

Marcus rated and commented on this recipe

Great meatballs 8-) and the sauce was lovely

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mickt

2010-09-06 13:09:57.127023

mickt rated and commented on this recipe

added some worcester sauce ,easy to make delicious

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Heather

2010-09-19 09:07:38.464094

Heather rated and commented on this recipe

Fabulous meatballs, so easy and great value!

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yves recipes

2010-09-25 16:38:20.590047

yves recipes commented on this recipe

Gorgeous meatballs! They freeze too!

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saratres

2010-09-27 21:43:41.344316

saratres rated and commented on this recipe

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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JoanOfArc67

2010-11-01 15:23:52.110414

JoanOfArc67 rated and commented on this recipe

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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Rachel

2010-11-17 19:39:32.822882

Rachel rated and commented on this recipe

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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vlaoverton

2011-02-25 19:55:44.44067

vlaoverton rated and commented on this recipe

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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joe

2011-05-04 22:20:46.408235

joe rated and commented on this recipe

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

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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

3 tbsp olive oil
4 garlic cloves , crushed
4 x 400g cans chopped tomato
125ml red wine (optional)
3 tbsp caster sugar
½ a large bunch flat-leaf parsley , finely chopped
few basil leaves (optional)

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Difficulty and servings

Makes about 10 servings

Preparation and cooking times

Prep 30 mins

Cook 30 mins

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

3 tbsp olive oil
4 garlic cloves , crushed
4 x 400g cans chopped tomato
125ml red wine (optional)
3 tbsp caster sugar
½ a large bunch flat-leaf parsley , finely chopped
few basil leaves (optional)

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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