Next level meatballs served in a pan, with spaghetti alongside

Next level spaghetti & meatballs

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(8 ratings)

Prep: 30 mins Cook: 45 mins Plus at least 1 hr 30 mins chilling and resting

Easy

Serves 6

Make the ultimate meatballs in a rich tomato sauce to serve over spaghetti. Comfort food at its best, this will prove a hit at the family dinner table

Nutrition and extra info

Nutrition: Per serving

  • kcal528
  • fat32g
  • saturates14g
  • carbs17g
  • sugars9g
  • fibre3g
  • protein40g
  • salt0.9g
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Ingredients

    For the meatballs

    • 400g beef mince
    • 400g pork mince
    • 100g ciabatta, sourdough or other white bread, crusts removed, torn into pieces
    • 100ml milk

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    • 6 garlic cloves, very finely chopped or grated
    • large handful parsley leaves, finely chopped
    • 1 egg, beaten
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 1 tbsp dried oregano
      Oregano

      Oregano

      or-ee-gar-no

      Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

    • grating of nutmeg
      Nutmeg

      Nutmeg

      nut-meg

      One of the most useful of spices for both sweet and savoury

    • ½ tsp Marmite
    • 50g grated parmesan, plus extra to serve
      Parmesan

      Parmesan

      parm-ee-zan

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

    • 150g mozzarella or fontina, chopped into 18 pieces

    For the sauce

    • 4 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, finely sliced
    • pinch of golden caster sugar
    • 1 tbsp red wine vinegar
    • splash of red wine (optional)
    • 3 x 400g cans chopped tomatoes
    • 500g spaghetti, to serve

    Method

    1. Tip the beef and pork into a large bowl. Mix and season generously with salt. Set aside for at least 30 mins, or for up to 1 hr. Meanwhile, put the bread in a bowl with the milk and leave to soak.

    2. Tip the soaked bread into the bowl with the meat and add all the remaining meatball ingredients except for the mozzarella. Season with plenty of pepper, then scrunch the mixture together with your hands until combined.

    3. Roughly divide the meatball mixture into 18 portions. Use your hands to flatten one portion, then gently wrap it around a piece of the mozzarella and roll into a ball. Repeat with the remaining portions. Chill the meatballs in the fridge for 1 hr before cooking. Can be prepared up to two days ahead and stored in the fridge.

    4. Heat 3 tbsp of the oil in a large frying pan or casserole dish. Fry the meatballs in batches, browning them on all sides, then transfer to a plate and set aside. Pour the remaining oil into the pan and heat for 1 min, then fry the sliced garlic for a few seconds. Tip in the sugar, vinegar and wine (if using) and bubble for 1 min. Add the tomatoes, then season and cook over a medium heat for 10 mins. Tip in the meatballs and gently stir to ensure they’re fully coated in the sauce. Cover the pan and simmer on a low heat for about 20 mins, spooning the sauce over the meatballs occasionally.

    5. Remove the pan from the heat and set aside, then cook the spaghetti. To serve, divide the spaghetti between bowls, top with three warm meatballs each, spoon over the sauce and scatter with the remaining parmesan.

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    Comments, questions and tips

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    Mark Jackson
    19th Jul, 2019
    5.05
    Very nice modified this to a gluten free version very easily.
    angiema
    19th May, 2019
    Papa Stefano - if you read the instructions you will see that seasoning is mentioned... its really best to read the full recipe before rating and posting a comment!
    ruth_mil
    3rd May, 2019
    5.05
    This was absolutely delicious! A huge hit with my whole family. Will be making again
    PapaStefano
    24th Apr, 2019
    3.05
    No seasoning but 1/2 tspn of Marmite in the meatballs? I think the sauce will be very bland. I would be adding salt & pepper or at least some tomato puree for a bit more richness.
    bflaherty
    18th Jan, 2019
    Hav net made this yet but it looks delicious. However the recipe is in the January 2019 magazine not January 2018. This seems to happen a lot with on line recipes.
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