Mel and Mal's Spaghetti with Meatballs

  • 1 large carton of tomato Passata sauce
  • 350g spaghetti (or pasta of your choice)
  • 2tbsp fresh parsley, chopped finely
  • A small wedge of fresh Parmesan cheese, to make shavings
  • For the meatballs:
  • 225g minced pork
  • 225g minced beef
  • 1 egg beaten
  • 50g finely grated Parmesan cheese
  • 2 cloves garlic, peeled and crushed
  • 1 tsp dried oregano
  • 50g fresh breadcrumbs
  • Salt and pepper

A firm favourite and quick to make if you prepare the meatballs ahead of time. By adding the parmesan and oregano, the dish instantly evokes real Italian flavour.

Choose to make your meatballs from just one meat or mix two meats such as pork and beef to add different flavours to the meal. Make a large batch in one go and you can freeze them and bring out when required another day.

Serves : 4        Prep/Cooking Time : 40 mins + 30 fridge

Tip : Take care not to be tempted to stir the meatballs in the first 10 minutes of cooking in the sauce as this will cause them to break up. Once they have firmed up, stir gently if needed.


Prepare & Cook the Meatballs

Mix together all of the ingredients for the meatballs in a large bowl using your hands to bring everything together

Form into small balls about the size of large walnuts

Place on a tray, cover and put into the fridge for at least 30 minutes

When ready to cook, pour the passata sauce into a large sauté pan, then add the meatballs and cook over a medium heat for 25 minutes until the meatballs are cooked through.

Add the Tomato Passata

Meanwhile cook the pasta in plenty of salted boiling water until al dente.

Drain well and then tip into a large serving dish. Add the cooked meatballs and sauce and the chopped parsley,then mix together gently until well combined.

Complete the dish with a few shavings of fresh parmesan and a few turns of the pepper mill.

MJ Harradine Ltd. Registered number 04633171
1 Yardley Way, Belper, Derbyshire DE56 0ES