Spaghetti and Meatballs
Ingredients
- 3 tbsp olive oil (for frying meatballs)
Meatballs:
- 250g beef mince
- 250g pork mince
- ½ cup breadcrumbs
- 1/2 brown onion, grated
- ¼ cup Parmesan cheese, grated
- 1 egg
- ¼ cup fresh parsley, finely chopped
- ½ tsp salt
- ½ tsp black pepper
Sauce:
- 1 tbsp olive oil
- 1/2 brown onion, finely chopped
- 3 cloves garlic, minced
- 1 can (400g) crushed tomatoes
- 1 cup passata
- ½ tsp salt
- ½ tsp black pepper
- 2-3 fresh basil leaves
Pasta:
- 500g spaghetti
- Salt, for boiling water
Can I bake the meatballs instead?
Definitely! Baking the meatballs is a great option if you want a healthier alternative that keeps their shape. While they won’t be quite as juicy as pan-fried meatballs (since searing helps lock in moisture), they’ll still turn out tender and flavourful.
For the best results, place them on a wire rack set over a baking tray—this helps them cook evenly and stay round. Lightly spray both the rack and the meatballs with oil, then bake at 200°C (400°F) for about 20 minutes until golden and cooked through.
Is Spaghetti and Meatballs Truly Italian?
Spaghetti and meatballs is not a traditional Italian dish—it’s more of an Italian-American creation. In Italy, meatballs (or polpette) are typically served on their own as a main dish, often without sauce and definitely not over pasta. Instead, Italians enjoy pasta dishes like Spaghetti al Pomodoro or Tagliatelle al Ragù, where the sauce is the star.
So how did spaghetti and meatballs become so popular? Italian immigrants in the early 20th century adapted their cooking to the ingredients available in America. Meat was more affordable, and canned tomatoes and dried pasta were easy to find. Combining these elements, they created a hearty, comforting dish that became a staple of Italian-American cuisine.
Even though it’s not “authentic” to Italy, spaghetti and meatballs is still a classic that delivers incredible flavour and makes for a satisfying meal, especially when you need a great pre-game fuel-up!
Directions
- In a bowl, add mince, parmesan, breadcrumbs, egg, onion, parsley, salt and pepper Mix gently until combined. Roll into 2.5cm (1 inch) meatballs.
- Heat olive oil in a pan over medium heat. Brown meatballs on all sides (about 5 minutes). Remove and set aside.
- In the same pan, add onion and garlic. Sauté until softened.
- Add crushed tomatoes, passata, oregano, salt and pepper. Simmer for 10 minutes.
- Return meatballs to the sauce. Simmer for another 30 minutes until cooked through.
- Boil the spaghetti in salted water until al dente. Drain.
- Remove the meatballs from the pan, then add the spaghetti to the sauce and toss until evenly coated.
- Plate spaghetti, top with meatballs. Garnish with fresh basil and extra Parmesan. Enoy!
Ingredients
- 3 tbsp olive oil (for frying meatballs)
Meatballs:
- 250g beef mince
- 250g pork mince
- ½ cup breadcrumbs
- 1/2 brown onion, grated
- ¼ cup Parmesan cheese, grated
- 1 egg
- ¼ cup fresh parsley, finely chopped
- ½ tsp salt
- ½ tsp black pepper
Sauce:
- 1 tbsp olive oil
- 1/2 brown onion, finely chopped
- 3 cloves garlic, minced
- 1 can (400g) crushed tomatoes
- 1 cup passata
- ½ tsp salt
- ½ tsp black pepper
- 2-3 fresh basil leaves
Pasta:
- 500g spaghetti
- Salt, for boiling water
Can I bake the meatballs instead?
Definitely! Baking the meatballs is a great option if you want a healthier alternative that keeps their shape. While they won’t be quite as juicy as pan-fried meatballs (since searing helps lock in moisture), they’ll still turn out tender and flavourful.
For the best results, place them on a wire rack set over a baking tray—this helps them cook evenly and stay round. Lightly spray both the rack and the meatballs with oil, then bake at 200°C (400°F) for about 20 minutes until golden and cooked through.
Is Spaghetti and Meatballs Truly Italian?
Spaghetti and meatballs is not a traditional Italian dish—it’s more of an Italian-American creation. In Italy, meatballs (or polpette) are typically served on their own as a main dish, often without sauce and definitely not over pasta. Instead, Italians enjoy pasta dishes like Spaghetti al Pomodoro or Tagliatelle al Ragù, where the sauce is the star.
So how did spaghetti and meatballs become so popular? Italian immigrants in the early 20th century adapted their cooking to the ingredients available in America. Meat was more affordable, and canned tomatoes and dried pasta were easy to find. Combining these elements, they created a hearty, comforting dish that became a staple of Italian-American cuisine.
Even though it’s not “authentic” to Italy, spaghetti and meatballs is still a classic that delivers incredible flavour and makes for a satisfying meal, especially when you need a great pre-game fuel-up!
Directions
- In a bowl, add mince, parmesan, breadcrumbs, egg, onion, parsley, salt and pepper Mix gently until combined. Roll into 2.5cm (1 inch) meatballs.
- Heat olive oil in a pan over medium heat. Brown meatballs on all sides (about 5 minutes). Remove and set aside.
- In the same pan, add onion and garlic. Sauté until softened.
- Add crushed tomatoes, passata, oregano, salt and pepper. Simmer for 10 minutes.
- Return meatballs to the sauce. Simmer for another 30 minutes until cooked through.
- Boil the spaghetti in salted water until al dente. Drain.
- Remove the meatballs from the pan, then add the spaghetti to the sauce and toss until evenly coated.
- Plate spaghetti, top with meatballs. Garnish with fresh basil and extra Parmesan. Enoy!
Helpful Tips
Storage
Substitutions
Serving Suggestions
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