Spaghetti & meatballs sprinkled with grated parmesan in a dish

Spaghetti & meatballs

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(132 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 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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Mr Moaner
29th Apr, 2016
I have always enjoyed rich meatballs but have never found quite the right accompaniment. Believe me, 'spaghetti' was the perfect partner. I am tempted to now try 'spaghetti' with other dishes as a result.
9th Mar, 2016
No need for breadcrumbs if you need gluten free. Baking the meatballs is a quicker and cleaner way of cooking them in one batch. I used rapeseed oil instead of olive oil, just as good and supports British farmers.
24th Jan, 2016
What a great way to cook the meatballs, instead of frying them in batches which takes forever. Ours look nice and crisp. Had to pour quite a bit of oil off them so might use less next time. Also didn't make quite enough sauce, but will freeze some of the meatballs for another time.
14th Nov, 2015
Delicious and easy. I used Cumberland sausages and the resulting meatballs were lovely.
29th Oct, 2015
Lovely recipe. Changes I made: 6 pork and 2 toulouse sausages (because that's what I had), no oil when baking the meatballs and I added mascarpone to the tomato sauce because it's too acidic for me otherwise. I made 47 meatballs with my meatballer scoop, I'll probably make them a little smaller next time. The sauce was very good but there's not enough for the amount of meatballs.
10th Jul, 2015
Really nice and easy to make, and went down a treat with my young daughters. I followed the recipe to the letter and couldn't believe that it made exactly 50 meatballs!
22nd May, 2015
I tried this recipe as I was looking for something tasty and that I could put in the freezer too. It's definitely both! It makes a ton of food and it's perfect for freezing. Like other commenters, I didn't add the breadcrumbs, it really doesn't need it. The red wine, is a great touch.
Mazi's picture
14th Apr, 2015
It was ok, the only ingredient I omitted were breadcrumbs & followed everything else exactly. It's lacking a bit of flavour or zing so chucked in some cayenne chili pepper and it was little better.
21st Mar, 2015
Yummy!!! These are really tasty. Found this recipe 3 weeks ago and I've made them 6 times :)
16th Feb, 2015
Made these twice last week.....delicious! !


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