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Spaghetti and meatballs

What a classic! Enough said...



  • 500g mince beef

  • 100g mince pork (optional)

  • 1 medium onion, very finely sliced

  • 1 carrot, grated

  • 200g mushrooms, grated

  • 1 egg 

  • 1/4 cup chopped parsley 

  • 3 garlic gloves, mince or chopped 

  • 1 teaspoon of stock powder (or crumbled cube)

  • 1 tablespoon Worcestershire sauce 

  • 2 tablespoon bread crumbs (either regular or panko)

  • 400g of crushed tomatoes (or chopped canned tomatoes)

  • 5 bay leaves 

  • Salt & pepper

To serve

  • Spagetti

  • Parmesan cheese

  • Chopped parsley 

Alternatives sides include, cauliflower mash, rice or salad.


To mix extremely well and make the meatballs (makes approximately 35), I personally prefer to use disposable gloves. Not essential at all, just allows me to really get in there and blend it!

  • Into a large bowl add mince beef, mince pork, onion, carrot, mushrooms, garlic, parsley, salt, pepper and stock.

  • Blend with hands very well. This will take 3-4 minutes to really blend for mixture to become one. 

  • Add Worcestershire sauce and egg and again blend together well. 

  • Lastly add bread crumbs and blend.


  • Roll into small balls. I prefer to have more quantity of smaller sized balls to eat easily with the spaghetti, but totally up to you! For small size stick to a tablespoon portion (not a strict measured tablespoon just use a dining spoon).

  • Roll tightly between both hands in circular motion.

  • Avoid cracks in the sides to maintain shape once cooked.

  • Using a hot pan, lightly sear the outside of the meatballs. This browning/caramelising process helps hold shape and adds great flavour to the sauce. 

Two cooking options

  1. Using same pan, add crushed tomato and bay leaves, 1/2 a cup of water, cover with water and simmer on low for minimum 30 minutes. Ideally an hour if possible. Every 15 minutes check to ensure sauce isn’t burning. For long simmer extra water may need to be added to stop sauce drying out. Sauce is ready once thick to coat pasta. Remove lid and simmer on medium heat before serving if required to thicken sauce. 

  2. Second option, pictured in videos is using a pressure cooker or slow cooker. After browning the meatballs, add to cooker with tomato puree and bay leaves. No additional water is required. Pressure cook for 30 minutes or slow cook for 2-4 hours.


  • Cook pasta following packet instructions when meatballs are almost ready.

Serve with your side and top with cheese and parsley.

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