Meatballs with spaghetti

How to make spaghetti and meatballs

  • 1
  • 2
  • 3
  • 4
  • 5
(32 ratings)

Prep: 30 mins Cook: 45 mins


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
Save to My Good Food
Please sign in or register to save recipes.


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



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

  • 3 tbsp dried breadcrumbs
  • 1 egg, lightly beaten



    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



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

  • 500g spaghetti
  • grated parmesan, to serve



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


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
9th Apr, 2016
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
15th Feb, 2016
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.
31st May, 2014
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.
marmiteetponpon's picture
8th May, 2014
check these simple tips to revamp the classic spaghetti bolognese at marmite et ponpon, the result it delicious.
26th Jan, 2014
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!!
8th Oct, 2013
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.
27th May, 2013
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.
18th Jul, 2012
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.
5th May, 2012
Really tasty. Would definitely make again.
30th Jan, 2012
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.


mhchevalier's picture
4th Dec, 2017
Around how many grams of sausages should be used?Are they big? Small? Also what kind of meat are the sausages?
goodfoodteam's picture
10th Dec, 2017
Thanks for your question, a standard-sized pork sausage as you might buy in a pack from the supermarket is ideal for this recipe.
3rd Feb, 2014
Is it possible to make these the night before and only the last cooking part before serving?
goodfoodteam's picture
13th Feb, 2014
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
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.
Want to receive regular food and recipe web notifications from us?