Spaghetti & Meatballs

Ingredients

• 680 g (1 1/2 pounds)minced beef
• 60 g (1/2 cup)breadcrumbs
• 80 ml (1/3 cup)milk
• 2eggs, beaten
• 50 g (1/2 cup)grated Parmesan
• 40 g (1/4 cup)minced onion
• 3 clovesgarlic, crushed
• 1 1/2 teaspoonsdried basil
• 1 1/2 teaspoonsdried oregano
• 1 1/2 teaspoonsdried parsley
• 1 1/2 teaspoonssalt
• 1/2 teaspoonblack pepper
• 1/4 teaspoonred pepper
• 40 g (1/3 cup)plain flour
• 15 ml (1 tablespoon)olive oil
• 120 g (3/4 cup)diced onion
• 3 clovesgarlic, crushed
• 1/4 teaspoonred pepper flakes
• 2 teaspoonsdried basil
• 1 teaspoondried parsley
• 1/2 teaspoondried oregano
• 2 cans, 425 g each (15 oz each)chopped tomatoes
• 1 can, 425 g (15 oz)tomato sauce
• 2bay leaves, remove before serving
• 3/4 teaspoonsalt
• 1/4 teaspoonpepper
• 2 tablespoonsbrown sugar
• 1/4 teaspoon, optionalbaking powder
• 340 g (12 oz)spaghetti
• To tastefreshly grated Parmesan

Instructions

1. 1

   Soak the crumbs

   For the meatballs, stir the breadcrumbs and milk together in a large bowl and leave to stand for 10 minutes.

2. 2

   Prepare the tray

   Cover a baking sheet with foil and set a wire rack on top. Lightly grease it with cooking spray; if you do not have a rack, the meatballs can sit directly on the foil.

3. 3

   Heat the oven

   Preheat the oven to 230°C (450°F).

4. 4

   Mix the meat

   Add the eggs, Parmesan, minced onion, garlic, basil, oregano, parsley, salt and peppers to the soaked breadcrumbs. Stir, then work in the minced beef by hand until evenly mixed.

5. 5

   Shape the balls

   Roll the mixture into 20 balls, each about 5 cm (2 inches) across.

6. 6

   Coat with flour

   Put the flour in a small bowl and roll each meatball in it, then arrange the coated meatballs on the rack.

7. 7

   Bake the meatballs

   Bake for 30 minutes.

8. 8

   Soften the onion

   For the sauce, heat the olive oil in a large Dutch oven over medium-high heat. Add the diced onion and sauté until tender.

9. 9

   Build the sauce

   Add the garlic, red pepper flakes, basil, parsley and oregano, and cook for 30 seconds. Stir in the chopped tomatoes, tomato sauce, bay leaves, salt, pepper and brown sugar.

10. 10

    Simmer the sauce

    Bring the sauce to a simmer, then turn the heat to low and simmer uncovered for 10–15 minutes, until slightly thickened. Use a splatter screen to limit splashes; add the optional baking powder if the sauce tastes too acidic.

11. 11

    Braise the meatballs

    Gently add the meatballs to the sauce and cover the pot. Transfer it to the oven and cook for 30 minutes at 150°C (300°F).

12. 12

    Cook the spaghetti

    When 15 minutes remain, cook the spaghetti according to the packet instructions.

13. 13

    Serve the dish

    Spoon the meatballs and sauce over the spaghetti and finish with freshly grated Parmesan.

What is spaghetti and meatballs?

Spaghetti and meatballs is a much-loved Italian-American combination: pasta served with meatballs in tomato sauce. This version seasons the beef with herbs, Parmesan and onion, then bakes the meatballs before finishing them in the sauce.

That two-stage cooking gives the meatballs time to set and lets them take on the sauce’s flavour without requiring constant attention at the hob.

Nutrition and macros by portion

The nutrition label shows one serving as written: 690 calories, 39g protein, 72g carbs, 25g fat.

The spaghetti and brown sugar contribute most of the carbohydrates, while the beef, Parmesan and olive oil provide much of the protein and fat. Pair a serving with vegetables or salad for a more varied plate.

Why soak the breadcrumbs?

Breadcrumbs and milk: letting them stand for 10 minutes gives the crumbs time to absorb the liquid. This helps bind the meat mixture and keeps the cooked meatballs from becoming too dense.

Gentle mixing: combine the flavourings first, then work in the beef just until evenly distributed. Overworking the mixture can make the meatballs firm.

Shaping and coating the meatballs

Even portions: shape 20 balls of roughly 5 cm so they cook at a similar rate. A light touch helps keep them tender.

Flour coating: roll each ball in the measured flour before arranging it on the rack. The rack allows hot air to circulate around the meatballs as they bake.

Building a balanced tomato sauce

Aromatic base: soften the diced onion in olive oil before adding the garlic and dried herbs. The brief 30-second cook for the garlic and herbs is enough to release their aroma without letting the garlic burn.

Gentle simmer: tomatoes, tomato sauce, seasoning and sugar simmer for 10–15 minutes to thicken slightly. The optional baking powder is only for a sauce that tastes too acidic.

How to tell when it is ready

Meatballs: bake them for the stated 30 minutes, then let them finish cooking in the covered sauce pot for another 30 minutes at 150°C. Handle them gently when adding them so they hold their shape.

Spaghetti: begin cooking it when 15 minutes remain, following the packet timing. Drain it when tender to your liking, then serve straight away with the sauce and meatballs.

Serving and timing

The sauce, meatballs and pasta are all cooked in stages, so have the pot ready to transfer to the oven before the meatballs finish baking. Cooking the pasta towards the end helps it reach the table hot.

Serve with extra Parmesan and, if you like, a simple green salad or steamed vegetables alongside. The recipe makes six servings.

Recipe notes & tips

• Use a baking tray with a rim to catch any juices beneath the rack.
• If using foil without a rack, leave a little space between the meatballs.
• Use a splatter screen while the tomato sauce simmers.
• Turn the meatballs gently into the sauce to help keep them intact.
• Grate the finishing Parmesan just before serving for the best texture.

Variations

• Fresh herbs: replace the dried herbs with finely chopped fresh herbs, adjusting to taste.
• More heat: increase the red pepper flakes if you prefer a spicier sauce.
• Wholemeal pasta: use wholemeal spaghetti for a different pasta texture.
• Extra vegetables: serve with cooked greens or add vegetables alongside the dish.
• Cheesier finish: add extra freshly grated Parmesan at the table.

Common mistakes to avoid

• Skipping the breadcrumb rest: give the crumbs and milk the full 10 minutes to hydrate before mixing.
• Overmixing the beef: stop once the ingredients are evenly combined so the meatballs stay tender.
• Uneven meatballs: aim for 20 similar-sized balls so they cook consistently.
• Burning the garlic: cook it with the herbs for only 30 seconds before adding the tomatoes.
• Boiling the sauce hard: lower the heat after it reaches a simmer to thicken it gently.
• Overcooking the pasta: follow the packet timing and check the spaghetti as it nears doneness.

How to store

Refrigerate leftover meatballs and sauce, and pasta separately if possible, in covered containers for up to 3 days. Reheat the sauce and meatballs gently in a pan or microwave until piping hot, and warm the pasta with a splash of water.

Frequently asked questions