Spaghetti and Meatballs (Beef & Pork, Oven-Finished)
Looking for a delicious recipe? This spaghetti and meatballs dish is sure to please! A family favourite, this recipe has been handed down from various generations
Equipment
Large mixing bowl
Food processor or blender (for breadcrumbs)
10-inch / 26cm non-stick frying pan
Large saucepan
baking tray
Potato Masher
Instant-read thermometer
Ingredients
1 pound ground beef - lean, 450g
½ pound ground pork - lean, 225g
½ cup Parmesan cheese - finely grated, 50g — or Grana Padano
2 slices bread - for breadcrumbs
1 tablespoon olive oil - for frying meatballs- 1 tablespoon olive oil - for the sauce
1 medium onion - finely chopped
1 medium egg
3 cloves garlic - minced
1 tablespoon dried oregano
1 small handful basil - fresh ; chopped- 9 oz baby plum tomatoes - about 1 punnet, 250g
1 tin tomatoes - chopped ; 14oz / 400g
17 fl oz passata or crushed tomatoes (tomato puree with seeds removed) - 1 small carton, 500ml
1 teaspoon sugar (white sugar)
1 pinch salt - to taste
1 pinch ground black pepper - to taste
1 lb spaghetti - or linguine, 500g
Instructions
- Blitz the bread in a food processor to create fine breadcrumbs. Finely chop the onion. Mince all 3 cloves of garlic and set aside — 2 cloves go into the meatball mixture and 1 clove goes into the sauce.2 slices bread, 1 medium onion, 3 cloves garlic
- In a large bowl, mix the pork and beef mince (I mix with my hands).1 pound ground beef, 1/2 pound ground pork
- Add the Parmesan cheese, 2 of the minced garlic cloves, breadcrumbs, and half of the chopped onion.1/2 cup Parmesan cheese, 3 cloves garlic, 2 slices bread, 1 medium onion
- Add one egg to the bowl, season with salt and pepper and mix. You should feel it starting to come together now. This is when you can start creating the meatballs.1 medium egg, 1 pinch salt, 1 pinch ground black pepper
- Heat 1 tablespoon of olive oil in a frying pan. Fry the first batch of meatballs for 5-8 minutes total, turning every couple of minutes, until golden brown on all sides.1 tablespoon olive oil
- Grab a baking tray and carefully place the meatballs on to here and then fry the second batch.
- Preheat the oven to 180°C / 350°F (160°C fan-forced) while you fry the second batch of meatballs.
- Once all of the meatballs are on the baking tray, place them in the oven for approximately 20 minutes to cook through.
- While the meatballs are in the oven, heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the remaining chopped onion, the remaining garlic clove, baby plum tomatoes, and dried oregano. Cook for 5-10 minutes until the tomatoes soften, then gently crush them with a potato masher to break them down.1 tablespoon olive oil, 1 medium onion, 3 cloves garlic, 9 oz baby plum tomatoes, 1 tablespoon dried oregano
- Add the tin of chopped tomatoes, passata, and sugar. Stir well and cook for a further 5 minutes. Season with salt and pepper, then stir in the chopped fresh basil.1 tin tomatoes, 17 fl oz passata or crushed tomatoes (tomato puree with seeds removed), 1 teaspoon sugar (white sugar), 1 pinch salt, 1 pinch ground black pepper, 1 small handful basil
- Remove the meatballs from the oven and carefully add to the tomato sauce. Stir in the meatballs and leave on low heat.
- Bring a large pot of salted water to a rolling boil and cook the spaghetti according to the packet instructions (usually 9-11 minutes for al dente). Drain, reserving a small cup of pasta water, and serve topped with the meatballs and sauce. Add a splash of pasta water if the sauce needs loosening. Bon appétit!1 lb spaghetti
Notes
Storage: Keep leftover meatballs and sauce together in an airtight container in the fridge for up to 3 days. Store cooked pasta separately to prevent it going mushy.
Freezer-friendly: Freeze meatballs in sauce (without pasta) in portions for up to 3 months. Reheat on the stovetop over medium-low heat, adding a splash of water if the sauce has thickened.
Make-ahead: Shape the raw meatball mixture up to 24 hours in advance and refrigerate on a lined tray covered with cling film until ready to fry.
Substitution: No pork? Use all beef but choose 80/20 (not extra-lean) to keep the meatballs moist. You can also swap the fresh bread for 4 tablespoons of dried breadcrumbs — add a tablespoon of milk if the mixture feels stiff.
Pro tip: Don't overcrowd the frying pan when browning — cook in two batches so the meatballs sear rather than steam. This is what gives you that flavourful crust.
Nutrition
Serving: 1servingCalories: 738kcalCarbohydrates: 75gProtein: 36gFat: 33gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 115mgSodium: 310mgPotassium: 1033mgFiber: 6gSugar: 9gVitamin A: 929IUVitamin C: 17mgCalcium: 165mgIron: 5mg
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