Italian Meatballs and Spaghetti

italian meatballs

Enjoy the ultimate home cooking experience with this delicious Italian tomato meatball recipe. Made using fresh ingredients, the dish doesn't disappoint.

Prep time: 15 minutes

Cook time: 45 minutes

Servings: 4 people


Begin by making the tomato sauce. 

Start by heating olive oil in a medium saucepan over a medium-to-low heat.

Add the onion and garlic, and for a few minutes until softened but not coloured.  

Stir in the passata and white wine (optional), and set aside. 

Mix the minced beef, parmesan cheese, garlic, egg yolk, breadcrumbs, parsley and seasoning together, and form into 8 meatballs. 

Heat the olive oil in a fying pan over a medium-to-low heat.

Add the meatballs and cook, shaking the pan occasionally, for 4 to 5 minutes or until browned all over. 

Heat the sauce and stir in the meatballs. 

Cover and simmer for 30 to 45 minutes, until the sauce has thickened. 

While the meatballs cook, bring  a large pan of water to the boil, add a good pinch of salt followed by the spaghetti. 

Bring back to a good boil, stirring from time to time, and cook until tender, using the packet instructions as a guide. 

Drain well. 

Serve the spaghetti with the meatballs and sauce, spinkled with the rocket leaves and parmesan cheese. 


550g Tesco Irish minced beef
200g spaghetti 
50g parmesan cheese, grated
2-3 garlic cloves
2 tbsp olive oil 
1 egg yolk
handful breadcrumbs
1 tbsp finely chopped parsley
handful of rocket leaves, to serve
grated parmesan, to serve

For the Sauce:

1 x 680g bottle of tomato passata
50 ml dry white wine (optional)
2 garlic cloves, crushed
2 tbsp finely chopped onion 
6 tbsp olive oil