Spaghetti & meatballs

Spaghetti & meatballs

  • 1
  • 2
  • 3
  • 4
  • 5
(71 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 30 mins Cook: 30 mins

Skill level

Easy

Servings

Makes about 10 servings

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

Nutrition and extra info

Additional info

  • Sauce and meatballs can be frozen
Nutrition info

Nutrition per serving

kcalories
870
protein
46g
carbs
95g
fat
37g
saturates
13g
fibre
5g
sugar
13g
salt
1.34g

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)

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, May 2010

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
RachieLee08's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this tonight with my partner, it was absolutely delicious and we have another 3 servings :)

cablackford's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this dish for friends a few times now and is always a winner. Really good made a day in advance as flavours develop and less stress on the day. Firm favourite in our house

ashlie's picture

Cooked this for Valentine's Day last night and it was beautiful! Didn't use sausages, just mince and it worked perfectly. Will be cooking this again soon!

chickenofpie's picture

Delicious meatballs, didn't bother with the breadcrumbs but they still turned out really well. The sauce was good too, added a squeeze of tomato ketchup to it. The only downside...just noticed the calorie content!!

Lisa Lauren's picture

Made this for my family last night and they absolutely loved it! I halved the recipe and it was enough for 6 people. My husband says that this is his new favourite meal that I make.

han2010's picture

What a great recipe! Easy to make and the meatballs were delish!

claudia21's picture

Loved this! I usually cook well and my husband is quite a critic and he loved it too! I added one teaspoon of cinnamon and half a teaspoon of ground mace to the meat mixture. Also lots of black pepper to meat and sauce. It was such fun mixing the meat mix up with my hands! I didn't add oil to the meat to roast and lots of fat came out from the sausage which was discarded for health! All the meat was from a good source so very tasty. The whole was a healthy and nice change from spag bol!

lizandandy's picture

This is my favourite meatball recipe! I've made the 'Spanish version' before but see that it's now not mentioned - can anyone remember what was in it? Or Good Food can you please add it? Thanks

aimeemacdn123's picture

I printed the recipe out in March 2013, it gives the following instructions:
Variation: Spanish-style meatballs
Swap the Parmesan for 1tbsp 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.
I haven't tried this variation yet but I'm sure it would be a delicious as the original.

biancaohlin's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really nice, will definitely make it again.

slcollinson's picture

Made meatballs using different recipe but this sauce was great. It fed 4 adults and six hungry kids easily. Complete with wine & garlic. Whiz zed a little with hand blender to get rid of some of the chunks.

mandymoo202's picture

I'm not a very good coook but this is yummy! Very easy, seems quite healthy and tasty too

Don't be shy of the seasoning

Parmesan was a nice addition

carrow's picture

A really great recipe meatballs where lovely and i had plenty mix left over i made burgers for the kids. I would make again but i will put less sugar in the sauce as i thought it was a little to sweet but still tasted great

tiddymoo72's picture

Really tasty and tender meatballs, put half of this recipe in the freezer to enjoy again...kids loved it!

kevin_e's picture
  • 1
  • 2
  • 3
  • 4
  • 5

It was very simple and quick to make, only think I didn't do was I only used mince and not any sausages, still full of flavour though! Would recommend to anyone, I have some left over that I cant wait to have tonight!

jul34es's picture
  • 1
  • 2
  • 3
  • 4
  • 5

made this for valentines main meal and they were really easy and tasted good.

joanneeland's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Great recipe! I threw in some sun-blushed tomatoes into the meatball mix as well. They are very moist and moreish and extremely easy to make. I changed a few of the other quantities, depending on what was in my fridge but I loved them. Also made the sauce with the red wine and I thought it was delicious!

nattys90's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Best recipe! For the sauce I've put passata instead of chopped tomatoes and it came out great! Delicious!

edwardtaylor3's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Fool proof recepie, added some onion and 4 anchovies to the sauce (because I had some left over), omitted the sugar and replaced with a good dash of tomatoe ketchup, left out the wine (as it's January). Support you local butchers shop, real pork sausages and minced beef that has only been through the mincer once will make a big difference to the consistency of the meatballs. 25 mins at 200 fan was about right for large 50g meatballs, easy to over cook and dry out. They might not look brown on top but they will be nicley browned on the bottom.

Miss sunshine's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this for dinner last night for my partner. We both agreed this was a delicious and simple to make meal! The meatballs were really tasty, the sauce was lovely and really complimented the meatballs.

I made it as per the instructions, and included the red wine in the sauce. The only change i would make would be, that i wouldn't drizzle the meatballs with olive oil, as i felt that enough fat came out of the meatballs whilst cooking, and so i would just turn them over, half way through cooking.

I did line the baking tray with baking paper.

This recipe does make a lot of meatballs. Due to lack of freezer space, I ended up making the meatballs bigger so made less of them, and cooked them for 10 mins longer.

I shall be making this again for friends, very soon! :-)

Pages

Questions

Tips