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Spaghetti Meatballs

BY Luisa Farelo-Hayes

Spaghetti Meatballs are in our opinion great comfort food. This recipe is quick and delicious so no stress because it is all about comfort!

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 40 mins
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Tomato sauce
4 Tbsp (60 ml) olive oil
2 onions, finely chopped
2 cloves garlic, crushed
¼ C (60 ml) white wine (optional)
1 x 410 g tin chopped tomatoes
Pinch of dried chilli (optional)

1 onion, chopped
1 clove garlic, crushed
1 tsp (5 ml) mustard powder
500 g beef mince
Salt and freshly ground black pepper
1 egg
2 slices of bread, made into breadcrumbs using a food processor
Small handful parsley, roughly chopped
400 g spaghetti, cooked according to the instructions on the packet
Basil or rocket to serve

Tomato Sauce
Heat 2 tbsp olive oil in a saucepan over moderate heat and gently fry the onion and the garlic for a couple of minutes or until the onions are soft and translucent.

Add the white wine, tomatoes and the chilli. Season with salt and pepper, cover with a lid and allow to simmer for 30 minutes over a low heat.

Place the onion, garlic, mustard powder, beef mince, egg, breadcrumbs, parsley, salt and freshly ground pepper into a large bowl and using your hands, mix until all ingredients are well incorporated. Roll into golf size balls and set aside.

Heat 2 Tbsp olive oil in a frying pan and fry the meatballs over a medium heat for a couple of minutes or until just cooked through.

Serve the meatballs on a bed of spaghetti with the homemade tomato sauce and garnish with basil or rocket just before serving.

Tip for lunch leftovers
Fill a toasted pita bread with a spoonful or two of leftover homemade tomato sauce, any leftover tzatziki, some fresh salad leaves and a couple of cold meatballs for a delicious lunchtime snack.