Meatballs with Spaghetti

Meatballs with spaghetti is a hearty, Italian-inspired family meal featuring tender beef meatballs, a rich homemade tomato sauce and perfectly cooked pasta. Finished with grated cheese and fresh herbs, it is a simple, satisfying dish that works beautifully for an everyday dinner or a relaxed meal with friends.

Prep Time 20

Cook Time 30

Total Time 50

Servings People

Ingredients

Meatball Ingredients:

500 g beef mince
1 small onion finely chopped or grated
1 medium egg
50 g breadcrumbs
1 tsp dried oregano
1 tsp garlic powder
salt to taste
black pepper to taste
1 tbsp olive oil for frying

Tomato sauce Ingredients:

1 tbsp olive oil
1 medium onion finely chopped
2 cloves garlic crushed
400 g chopped tomatoes
2 tbsp tomato purée
150 ml vegetable stock or beef
1 tsp dried basil or Italian seasoning
1 tsp sugar optional, to balance the acidity
salt to taste
black pepper to taste

To serve Ingredients:

300 g spaghetti dried
50 g Parmesan grated or other hard cheese
2 tbsp parsley freshly chopped or basil
black pepper Extra if desired

Instructions

Place the beef mince in a large mixing bowl. Add the chopped onion, egg, breadcrumbs, dried oregano, garlic powder, salt and black pepper. Mix everything together with clean hands until the ingredients combine evenly. Avoid squeezing the mixture too much, as this can make the meatballs dense.
500 g beef mince, 1 small onion, 1 medium egg, 50 g breadcrumbs, 1 tsp dried oregano, 1 tsp garlic powder, salt, black pepper
Divide the mixture into approximately 16–20 equal portions and roll each one into a ball. Try to keep them a similar size so they cook evenly. Place them on a clean plate while you prepare the pan.
Heat one tablespoon of olive oil in a large frying pan over a medium heat. Add the meatballs in batches if necessary, turning them regularly until they develop a golden-brown surface. This usually takes around 6–8 minutes. Transfer them to a plate; they will finish cooking in the sauce.
1 tbsp olive oil
Add another tablespoon of olive oil to the same pan. Stir in the chopped onion and cook for 4–5 minutes until softened. Add the crushed garlic and cook for another 30 seconds, taking care not to let it burn.
1 tbsp olive oil, 1 medium onion, 2 cloves garlic
Stir in the tomato purée, followed by the chopped tomatoes and stock. Add the dried basil or Italian seasoning, along with a little salt and black pepper. If the tomatoes taste particularly sharp, add the optional teaspoon of sugar. Stir well and bring the sauce to a gentle simmer.
400 g chopped tomatoes, 2 tbsp tomato purée, 150 ml vegetable stock, 1 tsp dried basil, salt, black pepper, 1 tsp sugar
Return the browned meatballs to the pan and turn them gently so the sauce coats them. Cover loosely and simmer over a low heat for 15–20 minutes, stirring occasionally. Make sure the meatballs cook all the way through; beef meatballs should reach a safe internal temperature of 71°C.
While the meatballs simmer, bring a large saucepan of salted water to the boil. Add the spaghetti and cook according to the packet instructions until al dente. Drain in a colander, reserving a small cup of the pasta water in case you need to loosen the sauce.
300 g spaghetti
Divide the spaghetti between four warmed plates or shallow bowls. Spoon the tomato sauce and meatballs over the top, then finish with grated cheese and freshly chopped parsley or basil. Add a little reserved pasta water to the sauce if it has become too thick. Serve immediately while everything is hot.
50 g Parmesan, 2 tbsp parsley, black pepper

Equipment

Notes

Recipe tips:

Keep the meatballs tender: Mix the ingredients gently and avoid packing the meatballs too tightly.

Build the flavour: Browning the meatballs before simmering adds extra depth to the finished sauce.

Adjust the sauce: If it becomes too thick, add a splash of stock or reserved pasta water. If it seems thin, simmer uncovered for a few minutes.

Choose your cheese: Parmesan gives a savoury finish, while mature Cheddar offers a stronger, familiar flavour.

Make it ahead: Prepare the meatballs and sauce in advance, refrigerate promptly and reheat thoroughly. Cook fresh spaghetti just before serving.

What to serve with meatballs and spaghetti:

Garlic bread or crusty bread

A fresh green salad with a simple dressing

Steamed broccoli or green beans

Roasted courgettes or peppers

Storage:

Allow leftover meatballs and sauce to cool, then refrigerate in a covered container within two hours. Use within 2 days and reheat until piping hot throughout. Store cooked spaghetti separately if possible for the best texture. You can also freeze the cooked meatballs and sauce for up to 3 months; defrost in the refrigerator before reheating.

Nutrition