Authentic Spaghetti & Meatballs

Ahh spaghetti and meatballs, one of the most classic combinations ever created and an iconic Italian dish – and I’m ashamed to say that up until recently, I’d never had it! It’s just not a dish we grew up with in our house; when we had pasta it was always spag bol. That’s not to say I haven’t wanted to try it; it’s been something on my Foodie Bucket List for quite a while, I just never had the opportunity (and yes, I have a bucket list dedicated to food). So upon loads of research on how to make the best authentic spaghetti and meatballs, I created this recipe, and I can see now why it’s such a famous pairing! 

This recipe is ideal for meal prepping and batch cooking as the meatballs and sauce freeze very well. I like to freeze the meatballs and sauce in individual servings and cook the pasta fresh, but if you want to save even more time and effort then by all means freeze the pasta too. 

The meatballs are baked in the oven and flavoured with classic Italian herbs and ingredients which makes for a simple and delicious dinner that the whole family will love, including the kids! I hope you love this recipe as much as I did and if you’ve never had spaghetti and meatballs before, I encourage you to give it a go!

Authentic Spaghetti & Meatballs

  • Servings: 6
  • Difficulty: easy
  • Print

Ingredients

For the Meatballs

500g Beef Mince
500g Pork Mince
1 Clove Garlic, finely diced
1 Onion, finely diced
1 egg
1/4 cup Breadcrumbs
1 1/2 tsp Fresh Oregano, finely chopped
1 tbsp Fresh Parsley, finely chopped
2 Sage Leaves, finely chopped
1/4 cup Parmesan Cheese, finely grated
1 tbsp Lemon Zest
1/2 tsp Salt
Pepper, to taste

For the Sauce

1 tbsp Olive Oil
2 Garlic Cloves, finely diced
1/2 Onion, diced
700ml Passata
2 Basil Leaves
1 tsp Oregano
2 Sage Leaves
1/2 tsp Sugar Salt & Pepper, to taste

To Serve

400g Dried Spaghetti
Parmesan Cheese, finely grated (optional)

Directions

  1. Preheat oven to 180’C.
    2. Add all the meatball ingredients to a large bowl and mix thoroughly with your hands to combine.
    3. Roll the mixture into 18 golf ball-sized meatballs and place aside.
    4. For the sauce, add finely diced garlic and diced onion to a large ovenproof frying pan on a medium heat along with oil and sauté for 5 minutes or until golden.
    5. Add Passata and stir to mix the onion and garlic through.
    6. Roughly tear the herbs and add to the sauce with the sugar and season to taste with salt and pepper. Let simmer for 5 minutes.
    7. Meanwhile, put a large pot of water on high heat and add a generous amount of salt, once boiling add the pasta and stir occasionally to prevent sticking.
    8. Place the meatballs into the sauce and place frying pan into the oven. Cook for 20-25 minutes or until nicely coloured on top.
    9. Once pasta has cooked, drain over the sink.
    10. Serve the three meatballs on top of the spaghetti with sauce and extra Parmesan if desired.

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