Spaghetti & meatballs

Spaghetti & meatballs

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(66 ratings)

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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)

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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

Comments, questions and tips

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Comments

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moocher's picture
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Very nice indeed. Hubby said it was the best meatball sauce he has tasted.

jfergie284's picture
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Made the Spanish version and the family loved them!

kristi123's picture
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I made this a few weeks ago. Meatballs on their own are delicious. I feel i ruined the sauce by adding the *optional red wine. I wouldnt add this next time as overpowered the sauce way too much. Will make meatballs again but try a different sauce

queeniep's picture
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Love these meatballs. Easy enough to make and the meatballs were so tasty. Big hit in our house.

mreesmith's picture
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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!

afgilbert's picture
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The meatballs are fabulous and easy to make. The sauce was a bit sweet for us so next time I'll cut back on the sugar.

gordonram's picture
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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.

cv1979's picture
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Left out the sausage, also cooked on baking paper. Delicious

gemmab89's picture
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Absolutely amazing!!!

walker244's picture

I made this recipe exactly as instructed and it was amazing. I am not a confident cook and even I couldn't fail to make this wonderful dish - thanks

lizzie_pie's picture
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Really nice- I liked the pork sausage meat added in. I added some chilli to give it a kick!

emmacollingwood's picture
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Every family member enjoyed this recipe. Very tasty, i used fresh basil in the meatballs as I had some going spare.Clever idea to make one for the freezer, although generous portion guide so quantity enough to make 3 meals i would say

jude86's picture
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This is one of the best recipe's I have tried from this site.

I served it with Wholewheat pasta and added some chilli to the sauce and my boyfriend and I loved them. Making the again tonight :)

twobit's picture
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Made 1/2 portion of the recipie and it easily feed 3 of us with some left over...Absolutly superb, one of the best meatball recipies I have tried and will definetly be making again.

vrhunter's picture
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Easy and really yummy!

charliecoo's picture
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I have made meatballs on several occassions but have never been a fan... until now. These meatballs are lovely, and the best thing was the tip I read with them that you should massage the meat lots to make it tender, this is a great tip!! I didnt have any sausages tho and it was great without them!!

Silver Cook's picture

Delicious!! So easy to make and the flavour... Nicer than any dish Ive tasted in an Italian restaurant!!

barb25's picture
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I halved the recipe, then froze half of what I made (with the meatballs cooked in the sauce). Both times this was absolutely delicious and really easy to make. Will definitely make again.

SusyBee's picture
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I made about a quarter of the sauce using 1 tin of tomatoes and added half a teaspoon of paprika, some Tabasco sauce and half a beef stock cube with some water. I didn't use wine and with my own meatballs this was delicious and served 2 adults and 2 children.

binty12's picture
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Absolutely awesome ~ I added a lot more herbs than the recipe, but that is personal taste. I would quite happily have paid for this at any restaurant ! Thank you for what will be a very regular dish in my house from now on.

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