Spaghetti and Meatballs recipe

Spaghetti and meatballs is a classic example of Italian-American cuisine, thought to have originated among immigrants to New York City in the early 20th-century. This recipe is popular with children, who can get involved in rolling the meatballs. Both the meatballs and the sauce can be made in advance and frozen if desired. Serves 4.


For the meatballs:
4 pork sausages
500g beef mince
1 small onion, diced
1 handful flat-leaf parsley, finely chopped
50g parmesan
50g fresh breadcrumbs
1 egg, beaten
Drizzle of olive oil

For the sauce:
1 tbsp olive oil
2 garlic cloves, finely sliced
400g tinned chopped tomatoes
50ml red wine
2 tbsp caster sugar
1 handful flat-leaf parsley, finely chopped
1 tbsp oregano
400g spaghetti


  1. Open the sausage skins and squeeze out all the meat from inside into a large bowl. Add all the other ingredients, including plenty of salt and black pepper. Knead the mixture well with your hands. The more you squeeze it, the more tender the meatballs will be.

  2. Heat the oven to 220 degrees. Roll the mince mixture into golfball-sized meatballs. Cover a tray or roasting tin with banking paper and spread out the meatballs, drizzling them in plenty olive oil. Cook for approx 25 mins until browned

  3. Heat the oil in a large pan. Fry the garlic until lightly golden then add the tomatoes, wine, sugar, parsley, oregano and seasoning. Simmer for 15 mins until the sauce thickens. Add the cooked meatballs.

  4. Cook the spaghetti as per packet instructions then drain. Add to the sauce and meatballs and mix everything together well until the pasta is well coated. Serve with extra parmesan grated on top and plenty black pepper.

Recipe Details:

  • Author: Jane Flett.
  • Published:

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