Meatballs with spaghetti

Meatballs with spaghetti

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(18 ratings)

Prep: 30 mins Cook: 45 mins

Easy

Serves 6
Cookery and wine writer, Fiona Beckett, shares one of her family's favourite recipes

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal791
  • fat38g
  • saturates12g
  • carbs77g
  • sugars7g
  • fibre4g
  • protein41g
  • salt1.4g
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Ingredients

  • pack of 8 good-quality sausages
  • 500g pack minced beef
  • 4 garlic cloves, crushed
  • small bunch fresh parsley, finely chopped
    Parsley

    Parsley

    par-slee

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

  • 3 tbsp dried breadcrumbs
  • 1 egg, lightly beaten
    Eggs

    Egg

    egg

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

  • plain flour for rolling
  • 4 tbsp sunflower or vegetable oil
  • 2 x 400g cans chopped tomatoes
  • pinch sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 500g spaghetti
  • grated Parmesan, to serve
    Parmesan

    Parmesan

    parm-ee-zan

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

Method

  1. Cut through the skin of each sausage and pull them off. Put the sausage meat into a large bowl with the mince. Add half the garlic, half the parsley, the breadcrumbs and egg, and mix well. Season generously with pepper and a little salt, and mix again.

  2. Sprinkle a chopping board with flour. Scoop out level dessertspoons of the mix, dip them in the flour and roll them into balls. Heat 3 tbsp of the oil in a large frying pan or wok, then fry the meatballs in batches, browning them on all sides. Set aside on a plate. When you’ve fried all the meatballs, pour away any excess fat. Rinse and dry the pan.

  3. Pour the remaining oil into the pan, heat for 1 min then add the remaining garlic and fry for a few seconds. Tip in the tomatoes and break them down with a fork or wooden spoon. Cook over a moderately high heat for 5 mins until jammy. Season with salt, pepper and a little sugar.

  4. Tip in the meatballs and turn them over in the sauce, ensuring they’re all covered. Cover the pan and cook the meatballs on a low heat for about 30 mins, spoon over the sauce occasionally and add a little water if it’s becoming too dry. 15 mins before the end of the cooking time, cook the spaghetti. To serve, stir most of the remaining parsley into the sauce then spoon the meatballs and sauce over the spaghetti. Scatter with last of the parsley and serve Parmesan on the side.

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Comments, questions and tips

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Comments (17)

fayewakefield's picture
5

Really tasty recipe. I made with Turkey mince as trying to be abit healthier and eat less red meat. Also added onions, carrots, celery and red peppers to be sauce to increase the veg count

Ianswife's picture
5

I made this and all I can say is WOW AMAZING , I made the sauce using 700g jar of passata and put two finely chopped garlic cloves and 1 tsp of oregano and highly recommended.

vrog's picture
5

There's 2 of us but I always make the full amount of meatballs and sauce, and freeze 4 portions.
Handy to have when the grandchildren visit.

Emmaj83's picture
5

I used Cumberland sausages, really tasty and empty plates all round. Making it for the second time tonight and we can't wait!! Can't recommend this recipe eneough!!

shmilesey's picture

aw this is a great recipe, absolutely delicious. i added 2 teaspoons of chipolte paste and 400g of passata to the sauce and it was divine with a nice spicy edge to it.

ncollings's picture
5

I made these with half spicy, half sweet pork sausages and this added a really nice flavor to the meatballs, I also let the meatballs sit in the fridge for an hour as I've seen this done on many cooking shows to stop them from falling apart. I also added a little oregano to sauce. Overall this dish is very easy to make and the flavors are rich, anyone would think they had been on the stove for hours.

kimkap's picture
5

Very simple to make with a very happy and delicious outcome.

I was talking to my Mum while making them saying I was going to freeze half (there's only 2 of us) - they didn't get to the freezer my parents had them for their tea the following night and they concurred - SIMPLY DELICIOUS.

cath79's picture
5

Really tasty. Would definitely make again.

vrog's picture
5

Very tasty and easily adapted. Used butcher's pork and herb sausages (only 6 as they were quite big).
I agree they seemed to take a long time, but there are only 2 of us so have two more dinners in the freezer.
Next time will try more garlic.

dhurdiss's picture
5

Double up on the garlic, great dish; if reheating more liquid needed we used red wine.

bethocallaghan's picture
5

Very good. I used pork sausages the extra fat in them makes tastier meatballs because of the extra fat. Didn't read the recipe and put all four cloves of garlic in the meatballs but they didn't taste too garlicy and were very nice.

jul34es's picture
5

made today for dinner at my mum,s and they tasted great and so easy to do.

kuifke's picture
5

I specially liked this one. It's a kind of Spaghetti Bolognese. But in an original package. Very good

clive_diamond's picture
5

I used pork sausage meat and I found it was great, the meatballs ware so tender and tasty. The sauce I added a red wine reduction instead of sugar and it worked really well.

clive_diamond's picture
5

My whole family loved this meal, the only change I made was I added oregano to the meatballs. I will make again and again !!!

apolloxxl's picture
5

Was quite tasty. Took me pretty long though. About 2 hours.

The recipe doesn't state what type of sausages to use. I used beef, since all the ready meatballs in the supermarket contained beef only. Not sure if pork is acceptable here.

Questions (2)

aa_248's picture

Is it possible to make these the night before and only the last cooking part before serving?

goodfoodteam's picture

Hi there, thanks for your question. Yes, if you'd like to get ahead you could make the recipe in advance then finish it off on the day.

Best wishes, BBC Good Food team

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