Spaghetti & meatballs

Spaghetti & meatballs

  • 1
  • 2
  • 3
  • 4
  • 5
(96 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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
chickenofpie
31st Oct, 2013
Delicious meatballs, didn't bother with the breadcrumbs but they still turned out really well. The sauce was good too, added a squeeze of tomato ketchup to it. The only downside...just noticed the calorie content!!
Lisa Lauren
23rd Oct, 2013
Made this for my family last night and they absolutely loved it! I halved the recipe and it was enough for 6 people. My husband says that this is his new favourite meal that I make.
han2010
14th Oct, 2013
What a great recipe! Easy to make and the meatballs were delish!
claudia21
24th Sep, 2013
Loved this! I usually cook well and my husband is quite a critic and he loved it too! I added one teaspoon of cinnamon and half a teaspoon of ground mace to the meat mixture. Also lots of black pepper to meat and sauce. It was such fun mixing the meat mix up with my hands! I didn't add oil to the meat to roast and lots of fat came out from the sausage which was discarded for health! All the meat was from a good source so very tasty. The whole was a healthy and nice change from spag bol!
lizandandy
2nd Jul, 2013
This is my favourite meatball recipe! I've made the 'Spanish version' before but see that it's now not mentioned - can anyone remember what was in it? Or Good Food can you please add it? Thanks
aimeemacdn123
9th Nov, 2013
I printed the recipe out in March 2013, it gives the following instructions: Variation: Spanish-style meatballs Swap the Parmesan for 1tbsp 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. I haven't tried this variation yet but I'm sure it would be a delicious as the original.
biancaohlin
31st May, 2013
5.05
Really nice, will definitely make it again.
slcollinson
29th May, 2013
Made meatballs using different recipe but this sauce was great. It fed 4 adults and six hungry kids easily. Complete with wine & garlic. Whiz zed a little with hand blender to get rid of some of the chunks.
mandymoo202
9th Apr, 2013
I'm not a very good coook but this is yummy! Very easy, seems quite healthy and tasty too Don't be shy of the seasoning Parmesan was a nice addition
carrow
5th Apr, 2013
A really great recipe meatballs where lovely and i had plenty mix left over i made burgers for the kids. I would make again but i will put less sugar in the sauce as i thought it was a little to sweet but still tasted great

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.