Springtime spaghetti & meatballs

Springtime spaghetti & meatballs

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(20 ratings)

Prep: 15 mins Cook: 20 mins


Serves 4
For a warmer weather take on this Italian classic replace beef with pork and swap tomato sauce with garden greens

Nutrition and extra info

  • Freeze uncooked

Nutrition: per serving

  • kcal699
  • fat38g
  • saturates19g
  • carbs52g
  • sugars4g
  • fibre6g
  • protein36g
  • salt0.4g
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  • 400g pork mince



    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • 1 small onion, grated



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 garlic cloves, crushed
  • zest ½ lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 50g grated parmesan



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

  • 1 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…

  • 400g spaghetti
  • 150ml double cream
  • 200g fresh or frozen pea, defrosted if frozen
  • handful parsley, roughly chopped



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


  1. Mix the mince, onion, garlic and zest with half the Parmesan and some seasoning, then shape into 16 walnut-sized meatballs. Heat the oil in a non-stick pan and fry the meatballs for 10-12 mins until golden.

  2. Meanwhile, cook the pasta following pack instructions, drain and reserve 150ml of the cooking liquid. Add the cream and 100ml pasta water to the meatballs, scraping the bottom of the pan to get all the sticky bits off. Bubble until thick and the meatballs are cooked through.

  3. Add the peas, cook for a further 2 mins, then add the parsley. Stir through the pasta with a splash more pasta water to make the whole thing saucy. Sprinkle over the remaining Parmesan and serve.

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Comments, questions and tips

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28th Apr, 2020
These meatballs are absolutely delicious. I added a handful of breadcrumbs to keep the balls together and fresh thyme to the sauce. I swapped peas for broccoli and it really worked well. A great option for a change to tomato sauce. Highly recommended and will defo make it again.
Aimee Sellars's picture
Aimee Sellars
10th Jan, 2020
Amazing recipe! My boyfriend is vegetarian so I made this using Sainsbury’s frozen vegetarian meatballs instead of making my own (kind of cheating but they were amazing) Highly recommend this recipe
12th Jan, 2016
It had too little sauce but we loved it anyway!
jadedermody's picture
6th May, 2015
great quick meal. make sure you great your onion I chopped mine and had large pieces of onion. But just fried them off and added them to the sauce.
23rd Apr, 2014
How much does it ( cost ) to make altogether ? And will it last up to 5day if I keep it in the frege covered, just for 1person
thecherub's picture
21st Jan, 2014
So tasty and so simple. I added a shredded courgette into mine to bulk up the veg content and also then needed to add a little extra cream. I dash of cayenne pepper helped liven it up a little too. Will make again.
22nd Apr, 2013
Simply BRILLIANT! Very easy and tastes refreshing. Good with turkey mince too.
9th Mar, 2013
Really good recipe, damn good
12th Oct, 2012
Yum. So nice to find a meatball recipe not based on tomatoes, as we are a mostly anti tomato family!! Went down well with all.
20th Jul, 2012
Nice dish, but for more flavour in the meat balls I would add herbs etc. The lemon taste added a nice slant on the dish. Never done meat balls before and I was suprised how easy it was. I'll make this dish again soon for friends.


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