Spaghetti with Meatballs

Spaghetti with Meatballs

A firm favourite and quick to make if you prepare the meatballs ahead of time. By adding the parmesan and oregano, the dish instantly evokes real Italian flavour.
ServesPrep / Cooking TimeDifficulty
4 40 mins + 30 fridge 2

Choose to make your meatballs from just one meat or mix two meats such as pork and beef to add different flavours to the meal. Make a large batch in one go and you can freeze them and bring out when required another day.


Take care not to be tempted to stir the meatballs in the first 10 minutes of cooking in the sauce as this will cause them to break up. Once they have firmed up, stir gently if needed.



1 large carton of tomato Passata sauce
350g spaghetti (or pasta of your choice)
2tbsp fresh parsley, chopped finely
A small wedge of fresh Parmesan cheese, to make shavings

For the meatballs

225g minced pork
225g minced beef
1 egg beaten
50g finely grated Parmesan cheese
2 cloves garlic, peeled and crushed
1 tsp dried oregano
50g fresh breadcrumbs
Salt and pepper


  • Mix together all of the ingredients for the meatballs in a large bowl using your hands to bring everything together
  • Form into small balls about the size of large walnuts
  • Place on a tray, cover and put into the fridge for at least 30 minutes
  • When ready to cook, pour the passata sauce into a large sauté pan, then add the meatballs and cook over a medium heat for 25 minutes until the meatballs are cooked through.
  • Meanwhile cook the pasta in plenty of salted boiling water until al dente.
  • Drain well and then tip into a large serving dish. Add the cooked meatballs and sauce and the chopped parsley,then mix together gently until well combined.
  • Complete the dish with a few shavings of fresh parmesan and a few turns of the pepper mill.
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