meatballs in spaghetti

Pork and veal meatballs in spaghetti

meatballs in spaghetti

Pork and veal meatballs in spaghetti

An easy meatball dish with spaghetti that can be made in next to no time. Great for a midweek meal.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Course Pork
Servings 4 servings
Calories 300 kcal


  • 500 g pork and veal mince
  • ½ cup panko breadcrumbs
  • ⅓ cup finely grated parmesan
  • 1 egg, lightly beaten
  • 2 tsp dried mixed herbs
  • Salt and pepper, to taste
  • 2 tsp plain flour
  • 375 g spaghetti
  • 1 onion, finely chopped
  • 700 g jar tomato passata
  • 1 cup chicken stock
  • 1 cup fresh basil leaves plus extra to serve grated parmesan


  • Combine mince, breadcrumbs, parmesan, egg, herbs and half the garlic in a large bowl. Season with salt and pepper. Mix well. Roll level tablespoons of mixture into balls. Sprinkle with flour. Toss to coat.
  • Cook pasta in a large stockpot of boiling, salted water until tender. Drain. Cover to keep warm.
  • Heat half the oil in same large stockpot over a medium to high heat. Add meatballs in two batches. Cook, turning occasionally, for about 4 minutes, or until browned and almost cooked. Remove. Cover to keep warm.
  • Heat remaining oil in same pot over a low heat. Add onion. Cook, stirring, until soft. Add passata and stock. Season with salt and pepper. Bring to boil. Simmer, covered, stirring occasionally, for 10 minutes.
  • Return meatballs to pot. Simmer, uncovered, for a further 5 minutes, or until cooked through. Stir in spaghetti and basil. Garnish with basil .

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