Spaghetti & meatballs

Spaghetti & meatballs

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(107 ratings)

Prep: 30 mins Cook: 30 mins


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



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

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



    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 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



    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



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

  • few basil leaves (optional)


  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.

  3. 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. 

  4. Drizzle with a little oil (about 1 tsp per portion), shake to coat, then roast for 20-30 mins until browned.

  5. 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.

  6. 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. 

  7. 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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31st Mar, 2018
Best meatball recipe I have made, enjoyed by everyone I grated the onion but kept to the recipe
7th Oct, 2017
Absolutely delicious, even my one year old wanted second helpings!!
23rd Sep, 2017
These are simply divine!
18th Jul, 2017
I made this recipe last night and it turned out really well! Great flavour helped by the sausage mix and the beef/pork combination was great. It was actually really straightforward to cook them in the oven and less hassle than in the frying pan where they have a tendancy to break up! I used some of the juice from the meatballs to add to the sauce. I also added celery and fresh tomatoes. I found the sugar too much, I don't think it's necessary!
Jude P 1961
13th Jun, 2017
I love this recipe. It is really easy to do and full of flavour and I now weigh the meatballs so that they cook evenly in the oven. I make the full amount and freeze what I don't use and they still taste great when they're defrosted
AndyTastes's picture
4th Sep, 2017
weighing the meatballs is slightly insane.
25th Oct, 2017
Only slightly...
14th May, 2017
Love these! I use a packet of 6 good quality pork sausages and make sure the beef is not a 20% fat but more like 12% or less. I always fry the onions a little first and I add 2 teaspoons of fennelseeds which I think raise these to another level. After baking in the oven I add a little red wine or water to the roasting/baking tray and heat it gently until all the caramelized meaty bits come off the bottom and then I add all that to the tomato sauce. I usually use 1.5tbsp sugar. I tend to use 4/5 meatballs for an adult portion and 2/3 for kids which means that if you package them up carefully you can freeze two sets for future dinners - no brainer!
R knight
28th Oct, 2016
Good food, used pork mince instead of sausages. Really enjoyed!
29th Sep, 2016
This is for how many people? 4 to 8?


Suhaani Verlekar's picture
Suhaani Verlekar
1st Apr, 2018
Does the mince need to be cooked before making the meatballs
goodfoodteam's picture
1st Apr, 2018
Thanks for your question. No it doesn't need to be pre-cooked.
2nd Oct, 2016
How long can you freeze for?
goodfoodteam's picture
13th Oct, 2016
Thanks for your question. You can freeze these for up to 2 - 3 months. More freezing information is in the tip above.
18th Mar, 2015
Is that nutritional information correct? I've cooked a lot of things from this site and never come across anything this unhealthy!
goodfoodteam's picture
23rd Mar, 2015
Hi amarsha4, many thanks for taking the time to get in touch and give your feedback. Sorry to hear you're not tempted by this recipe, we try to offer a balance of different cooking styles and methods. We do have a number of meatball recipes available that are lower in calories such as this one made with turkey mince and this version, with fennel is delicious  Hope this helps and thanks again for getting in touch. 
1st Aug, 2013
It is still mentioned, under the Shopping section- you have to press the arrows to see all the tips. But for conviniences sake: Variation: Spanish-style meatballs Swap the Parmesan for 1 tbsp 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.