Spaghetti & meatballs
By Sarah Cook
Cooking time
Prep: 30 mins Cook: 30 minsSkill level
EasyServings
Makes about 10 servingsGet 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 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)
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Method
- 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.
Recipe from Good Food magazine, May 2010
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Comments, questions and tips
Comments
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!
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.
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! :-)
I haven't eaten meatballs for years as I found most to be bland and dry but this recipe has changed my opinion! This meal was really easy, tasty and I will definitely be doing it again! My modifications were to fry the onions lightly just to soften, the sausages were good quality with a sweet chilli flavour and I added a teaspoon of chilli powder to the meatball mix. It gave just that bit of extra flavour but wasn't too hot to cause a problem to children or anyone who doesn't like food too hot. Lovely meal so enjoy!
This meatball recipe results in good meatballs but bland and greasy.
To improve the flavour add a fair amount of herbs and perhaps spices.
Place in the oven on something that drains, I used a large perforated pizza tray with a solid tray under to catch the grease.A fair amount of fat will need to drain because of the sausage meat.
It results in a meatball that is alot better than frying.