Spaghetti & meatballs

Spaghetti & meatballs

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(91 ratings)

Prep: 30 mins Cook: 30 mins

Easy

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

  • Sauce and meatballs can be frozen

Nutrition: per serving

  • kcal870
  • fat37g
  • saturates13g
  • carbs95g
  • sugars13g
  • fibre5g
  • protein46g
  • salt1.34g
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Ingredients

  • 8 good-quality pork sausages
  • 1kg beef mince
  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • ½ a large bunch flat-leaf parsley, finely chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 85g Parmesan, grated, plus extra to serve if you like
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 100g fresh breadcrumbs
  • 2 eggs, beaten with a fork
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • olive oil, for roasting
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • spaghetti, to serve (you'll need about 100g per portion)

For the sauce

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 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
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • few basil leaves (optional)

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.

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Comments, questions and tips

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jul34es's picture
jul34es
15th Feb, 2013
5.05
made this for valentines main meal and they were really easy and tasted good.
joanneeland
29th Jan, 2013
5.05
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
20th Jan, 2013
5.05
Best recipe! For the sauce I've put passata instead of chopped tomatoes and it came out great! Delicious!
edwardtaylor3
17th Jan, 2013
5.05
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
6th Jan, 2013
5.05
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! :-)
allan7710
30th Dec, 2012
I am 9 years old and i made this with my mum tonight for my family and the all loved it it was delicous!! by amy allan
moocher
1st Dec, 2012
4.05
Very nice indeed. Hubby said it was the best meatball sauce he has tasted.
jfergie284
16th Nov, 2012
5.05
Made the Spanish version and the family loved them!
kristi123
26th Oct, 2012
4.05
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
8th Oct, 2012
5.05
Love these meatballs. Easy enough to make and the meatballs were so tasty. Big hit in our house.

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