Spaghetti and Meatballs


  • 500g lean beef mince
  • 1 small onion, finely chopped
  • 1 cup fresh breadcrumbs
  • 2tbsp chopped fresh parsley
  • 1 egg, lightly beaten
  • Salt and freshly ground pepper
  • 2 tbsp olive oil
  • 2 cups bottled tomotoe pasta sauce (or home-made)
  • 200g spaghetti


  • Heat oven to 200°C. Combine mince, onion, breadcrumbs, parsley and egg in a bowl and season with salt and pepper.
  • Mix together, pounding the mixture with your hand for a couple of minutes (this will help the meatballs hold together when they’re cooked). with damp hands, shape mixture into 20 balls and place on a wire rack set over a backing pan lined with foil.
  • Bake meatballs in oven until browned. Place tomotoe pasta sauce in a saucepan and bring to the boil to heat through. Add browned meatballs and stir to coat coatin sauce.
  • Cook spaghetti in a saucepan with boiling, salted water for about 10 minutes. Serve spaghetti in bowls toped meatballs and tomotoe sauce. Garnish with Parsley.

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