Fresh Spaghetti et Meatballs

fresh spaghetti et meatballs

Fresh Spaghetti et Meatballs

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This simple, classic spaghetti and meatballs recipe is the perfect easy weeknight dinner your family will love.
Servings: 4
Calories: 888


  • 5 1/2 oz cups brown breadcrumbs
  • 1/4 pint milk
  • 2 tbsp butter
  • 1 oz wholemeal whole-wheat flour
  • 7 fl oz beef stock
  • 14 oz can chopped tomatoes
  • 2 tbsp tomato puree paste
  • 1 tsp sugar
  • 1 tbsp finely chopped fresh tarragon
  • 1 large onion chopped
  • 1 lb minced steak
  • 1 tsp paprika
  • 4 tbsp olive oil
  • 1 lb fresh spaghetti
  • salt and pepper fresh tarragon sprigs to garnish


  • Place the breadcrumbs in a bowl, add the milk and set aside to soak for about 30 minutes.
  • Melt half of the butter in a pan. Add the flour and cook, stirring constantly, for 2 minutes. Gradually stir in the beef stock and cook, stirring constantly, for a further 5 minutes. Add the tomatoes, tomato puree (paste), sugar and tarragon. Season well and simmer for 25 minutes.
  • Mix the onion, steak and paprika into the breadcrumbs and season to taste. Shape the mixture into 14 meatballs.
  • Heat the oil and remaining butter in a frying pan (skillet) and fry the meatballs, turning, until brown all over. Place in a deep casserole, pour over the tomato sauce, cover and bake in a preheated oven, at 180°C/ 350°F/Gas Mark 4, for 25 minutes.
  • Bring a large saucepan of lightly salted water to the boil. Add the fresh spaghetti, bring back to the boil and cook for about 2 - 3 minutes or until tender, but still firm to the bite.
  • Meanwhile, remove the meatballs from the oven and allow them to cool for 3 minutes. Serve the meatballs and their sauce with the spaghetti, garnished with tarragon sprigs.
Calories: 888 kcal
Carbohydrates: 79 g
Protein: 35 g
Fat: 48g
Saturated Fat: 16 g
Trans Fat: 1 g
Cholesterol: 100 mg
Sodium: 563 mg
Potassium: 839 mg
Fiber: 6 g
Sugar: 10 g
Vitamin A: 501 IU
Vitamin C: 15 mg
Calcium: 191 mg
Iron: 6 mg
Cuisine Italian
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