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  • Serves 4
  • 25 mins prep
  • 20 mins cook

Spaghetti and meatballs

spaghetti and meatballs

Spaghetti and meatballs


Tomato sauce

  • 1 tbsp olive oil
  • 1/2 packet spaghetti
  • 1/4 cup torn basil, plus extra, to serve
  • shaved parmesan, to serve
  • 1 tbsp olive oil
  • 1 onion, sliced
  • 1 garlic clove, crushed
  • 2 400 gram cans diced tomatoes
  • 1/2 cup sliced pitted kalamatta olives

Spaghetti and meatballs

  • 500 g beef mince
  • 1 onion, finely chopped
  • 1/4 cup sun-dried tomato pesto
  • 1/4 cup chopped parsley
  • 2 tbsp chopped oregano
  • 2 garlic cloves, crushed


Spaghetti and meatballs

  1. In a large bowl, combine mince, onion, pesto, herbs and garlic. Season to taste. Roll mixture into walnut-sized balls. Arrange on a baking tray. Chill 15 minutes.
  2. To make tomato sauce: in a medium saucepan, heat oil on high. Saute onion and garlic 3-4 minutes until onion is tender. Blend in tomatoes and olives. Bring to the boil. Season to taste. Reduce heat and simmer 5 minutes, until thickened slightly.
  3. Meanwhile, in a large frying pan, heat oil on high. Cook meatballs, in 2 batches, 3-4 minutes until browned on all sides. Drain on paper towel.
  4. Transfer meatballs to sauce. Simmer for a further 8-10 minutes or until meatballs are cooked through.
  5. In a large pan of boiling, salted water, cook spaghetti 8-10 minutes, according to packet instructions. Drain well. Toss spaghetti through hot sauce with basil. Serve sprinkled with parmesan and extra basil.


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