Spaghetti with Meat Balls

spaghetti with meat balls

Spaghetti with Meat Balls

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Servings: 4
Calories: 749


  • 12 oz spaghetti
  • 3 tablespoons vegetable oil
  • 1 onion chopped
  • 1 clove garlic crushed (optional)
  • 14 oz can tomatoes
  • 3 floz hot chicken stock
  • 1 tablespoon tomato puree
  • 1/4 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • salt and freshly ground black pepper
  • 1 lb minced beef
  • 2 tablespoons chopped fresh parsley
  • a knob of butter for tossing
  • grated Parmesan cheese optional


  • Heat 1 tablespoon oil in a large saucepan, add the onion and garlic, if using, and fry gently for 5 minutes until soft and lightly coloured. Add the tomatoes with their liquid, the stock, tomato puree, thyme and half the oregano. Season to taste with salt and pepper. Bring to the boil, cover and simmer for 30-40 minutes.
  • Meanwhile, in a bowl mix the beef with the remaining oregano and the parsley and season well with salt and pepper. Shape into 32 small balls.
  • Heat the rest of the oil in a frying-pan over moderate heat and fry the meat balls on all sides for 6-8 minutes until golden brown. Drain on absorbent paper and keep warm.
  • Bring a pan of salted water to the boil and cook the spaghetti for about 10 minutes until al dente (tender, yet firm to the bite).
  • Meanwhile, sieve the tomato sauce, or puree in a blender. Return to the pan to reheat, adding a little water if the sauce is too thick. Stir in the meat balls and then transfer to a warmed serving dish.
  • Drain the pasta thoroughly and toss in butter. Transfer to warmed
  • individual serving bowls. Spoon 8 meat balls and a quarter of the sauce over each spaghetti serving. Serve at once, with cheese, if liked.
Calories: 749 kcal
Carbohydrates: 75 g
Protein: 33 g
Fat: 35g
Saturated Fat: 11 g
Trans Fat: 1 g
Cholesterol: 81 mg
Sodium: 247 mg
Potassium: 888 mg
Fiber: 5 g
Sugar: 8 g
Vitamin A: 414 IU
Vitamin C: 15 mg
Calcium: 93 mg
Iron: 5 mg
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