Spaghetti & meatballs sprinkled with grated parmesan in a dish

Spaghetti & meatballs

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(126 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 skins of 8 good-quality pork sausages and squeeze out the meat into your largest mixing bowl.

  2. Add 1kg beef mince, 1 finely chopped onion, ½ large bunch flat-leaf parsley, 85g grated parmesan, 100g fresh breadcrumbs, 2 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.

  3. Heat oven to 220C/200C fan/gas 7.

  4. 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. 

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

  6. Meanwhile, make the sauce. Heat 3 tbsp olive oil in your largest pan. Add 4 crushed garlic cloves and sizzle for 1 min.

  7. Stir in four 400g cans chopped tomatoes, 125ml red wine, if using, 3 tbsp caster sugar, ½ a large bunch flat-leaf parsley and seasoning. Simmer for 15-20 mins until slightly thickened.

  8. Stir in a few 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 (you'll need about 100g per portion). 

  9. 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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Grace.J91
23rd Sep, 2017
5.05
These are simply divine!
imfeelingmad
18th Jul, 2017
5.05
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
AndyTastes
4th Sep, 2017
weighing the meatballs is slightly insane.
ship1962
25th Oct, 2017
Only slightly...
joannalucy72
14th May, 2017
5.05
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
4.05
Good food, used pork mince instead of sausages. Really enjoyed!
GenneCook
29th Sep, 2016
This is for how many people? 4 to 8?
claudia21
1st Apr, 2018
It says in the recipe serves10
Crystalkat
2nd Oct, 2016
Makes 10 portions so 5 meatballs per person

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