• Partnered with
  • 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.


Keep your screen alive while you cook. No more shutting down mid-recipe. Your screen will stay on for an hour with no impact on your device settings.
Hi there! Visiting us from ? We have a local site for you at