Meatballs with spaghetti

How to make spaghetti and meatballs

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(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
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  • 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.

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Comments, questions and tips

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28th Jan, 2012
Double up on the garlic, great dish; if reheating more liquid needed we used red wine.
8th Apr, 2011
Very good. I used pork sausages the extra fat in them makes tastier meatballs because of the extra fat. Didn't read the recipe and put all four cloves of garlic in the meatballs but they didn't taste too garlicy and were very nice.
jul34es's picture
3rd Apr, 2011
made today for dinner at my mum,s and they tasted great and so easy to do.
30th Mar, 2011
I specially liked this one. It's a kind of Spaghetti Bolognese. But in an original package. Very good
22nd Mar, 2011
I used pork sausage meat and I found it was great, the meatballs ware so tender and tasty. The sauce I added a red wine reduction instead of sugar and it worked really well.
22nd Mar, 2011
My whole family loved this meal, the only change I made was I added oregano to the meatballs. I will make again and again !!!
21st Mar, 2011
Was quite tasty. Took me pretty long though. About 2 hours. The recipe doesn't state what type of sausages to use. I used beef, since all the ready meatballs in the supermarket contained beef only. Not sure if pork is acceptable here.


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