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Spaghetti & meatballs

• Sarah Cook

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Makes about 10 servings

Easy

Prep: 30 mins

Cook: 30 mins

A star rating of 4.8 out of 5.311 ratingsRate

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Spaghetti and meatballs are a classic family-friendly dinner. This recipe is great for batch cooking so you can save extra portions in the freezer.

Freezable (Sauce and meatballs can be frozen)

Low sugar

Nut-free

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Ingredients

Nutrition

Units:

MetricUS

• 8 good-quality pork sausages

• 1 kg beef mince

• 1 onion

  finely chopped

• ½ a large bunch flat-leaf parsley

  finely chopped

• 85g parmesan

  grated, plus extra to serve (optional)

• 100g fresh breadcrumbs

• 2 eggs

  beaten with a fork

• olive oil

  for roasting

• spaghetti

  to serve (about 100g per portion)

For the meatball sauce

• 3 tbsp olive oil

• 4 garlic cloves

  crushed

• 4 x 400g cans chopped tomatoes

• 125ml red wine

  (optional)

• 3 tbsp caster sugar

• ½ a large bunch of flat-leaf parsley

  finely chopped

• few basil leaves

  (optional)

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Nutrition: per serving

• kcal888

• fat35g

• saturates12g

• carbs95g

• sugars13g

  low

• fibre8g

  high

• protein44g

• salt1.06g

  low

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Method

• step 1

  First, make the meatballs. Split the skins of the sausages and squeeze out the meat into a large mixing bowl.

• step 2

  Add the mince, onion, parsley, parmesan, breadcrumbs, eggs and lots of seasoning. Get your hands in and mix together really well – the more you squeeze and mash the mince, the more tender the meatballs will be.

• step 3

  Heat the oven to 220C/200C fan/gas 7. Roll the mince mixture into about 50 golf-ball-sized meatballs. Set aside any meatballs for freezing, allowing about five per portion, then spread the rest out in a large roasting tin – the meatballs will brown better if spaced out a bit.

• step 4

  Drizzle with a little oil (about 1 tsp per portion), shake to coat, then roast for 20-30 mins until browned.

• step 5

  Meanwhile, make the sauce. Heat the olive oil in a large saucepan. Add the garlic cloves and sizzle for 1 min.

• step 6

  Stir in the chopped tomatoes, red wine, if using, caster sugar, parsley and seasoning. Simmer for 15-20 mins until slightly thickened.

• step 7

  Stir in a few basil leaves, if using, spoon out any portions for freezing, then add the cooked meatballs to the pan to keep warm while you cook the spaghetti in a pan of boiling, salted water.

• step 8

  Spoon the sauce and meatballs over spaghetti, or stir them all together and serve with extra parmesan and a few basil leaves, if you like.

Tips for how to make spaghetti & meatballs

• Using clean hands, mash and squeeze the meatball ingredients together until you have a soft, slightly sticky mixture. This will help bind them together during cooking and create the characteristic gentle chew
• Use slightly damp hands when rolling the meatballs to prevent the mixture from sticking, creating a cleaner finish
• Don’t overcrowd the baking tray when roasting the meatballs – if you do, the meatballs will sweat rather than brown, loosing flavour and resulting in a dry texture
• When making the sauce, don’t let the garlic take on colour, as this will create a bitter flavour throughout your dish

Can I make this recipe ahead?

• The meatballs and sauce can be fully cooked and chilled in an airtight container for up to two days. Reheat in a covered saucepan over a medium heat until both are piping hot. Or, chill the raw meatballs and cooked sauce in separate airtight containers for up to two days before cooking as directed
• To cook the spaghetti in advance, cook following pack instructions until al dente, then drain in a colander and rinse under cold running water to halt the cooking process and remove excess starch. Toss with a drizzle of olive oil, drain well, then transfer to an airtight container and chill for up to two days. To reheat, bring a pan of water to the boil, add the cooked spaghetti and cook for 2-3 mins until piping hot

What is the best mince to use for the meatballs?

Beef mince with a higher fat percentage (around 15%) is best for the meatballs, as this will ensure a juicy texture. It's also best to mix the beef mince with pork mince or sausagemeat for a gentler, more balanced flavour and softer, juicer texture.

How to freeze spaghetti & meatballs

• To freeze the meatballs and sauce together, toss the cooked meatballs through the sauce, then leave to cool fully. Freeze in an airtight container for up to a month. Defrost fully overnight in the fridge, then reheat in a covered saucepan over a medium heat until both are piping hot
• To freeze the uncooked meatballs separately, put on a baking tray lined with baking parchment, spaced evenly apart, and freeze until firm. Transfer to an airtight container and freeze for up to a month. Defrost fully overnight in the fridge, then cook as directed
• Freeze the cooled tomato sauce in an airtight container for up to a month, then defrost fully overnight in the fridge before reheating in a covered pan over a medium heat until piping hot
• To freeze the cooked spaghetti, drain in a colander, rinse under cold running water until cool, then toss with a drizzle of olive oil. Drain well, transfer to an airtight container and freeze for up to a month. Defrost fully in the fridge overnight, then reheat in a pan of boiling water for 2-3 mins until piping hot

What to serve with spaghetti & meatballs

• Serve with crusty bread to mop up the tomato sauce – our cheesy garlic bread toasts, homemade focaccia or fluffy ciabatta loaf, all work well and will feed a crowd
• Other popular accompaniments for spaghetti & meatballs include our homemade arancini balls packed with lemony risotto rice or our ham & cheese croquetas
• For a veg side, try our garlic mushrooms, roasted summer veg, kale caesar salad, garden salad or panzanella

Variations on spaghetti & meatballs

• Give the tomato sauce an extra kick by adding 1 tsp chilli powder or chilli flakes, or 1 tbsp sriracha or rose harissa. For boosted flavour, try adding 1 tbsp Dijon mustard
• You can try adding other spices to the sauce, such as smoked paprika and cinnamon. Fry these for a couple of minutes in 1 tbsp olive oil to release their aromas before stirring in the chopped tomatoes and other ingredients
• Make the sauce creamier by adding 2-4 tbsp double cream or crème fraîche
• Boost the veg content of the sauce by adding chopped mushrooms, spinach, red peppers or kale
• Add chopped chorizo when cooking the meatballs for a Spanish-style twist
• Add herbs to the meatballs, such as thyme, mint or dried oregano. Alternatively, 2-3 chopped garlic cloves will also provide a flavour boost
• Substitute half the fresh breadcrumbs in the meatballs with panko breadcrumbs for extra texture
• If you like, replace the meatballs with vegetarian or vegan alternatives to make this recipe meat-free
• Top with a drizzle of fresh basil pesto and torn mozzarella for an extra-luxurious garnish
• Swap out the pasta type, if you like – tagliatelle or pappadelle would also work well. Or, you can use shorter pasta lengths, like fusilli or penne

How do I prevent the spaghetti from sticking together?

When cooking the spaghetti, you can use the following tips to prevent the individual strands from sticking together:

• Use a large enough pan of water so there is more room for the pasta to expand while cooking. This will also dilute the starch, which can cause pasta to stick together. Wait for the water to come to the boil before adding the spaghetti – if you add it too early, the pasta will be in the water for too long without cooking properly, which risks releasing more starch and sticking together
• Add salt to the water – this helps prevent the pasta from sticking together due to the starches gelling, and it boosts the flavour
• Stir the pasta often, from around 1-2 mins after adding it to the pot
• Drain the pasta immediately when it is cooked to your preference. Overcooking the pasta or leaving it in the hot pan can cause more starch to be released, which will make it stickier

Recipe from Good Food magazine, May 2010

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A star rating of 4.8 out of 5.311 ratings

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