Spaghetti and meatballs

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It's cold and wet outside and I wanted something warm and comforting to eat. My children voted for spaghetti and meatballs: "sausages!". I wasn't going to argue with that – it's one of those meals where you can guarantee everyone will clean their dishes. These are easy to make, and even better, they are easy to freeze for a quick mid-week meal. However, the second meal might need some garlic bread served to make up for the extra meatball or two that always seem to be stolen from the leftovers… Halfway through the process, I realized that I had no canned tomatoes, but I did have one big box of fresh tomatoes. Crisis avoided! It tastes just as good anyway, so I've included instructions for both.

Pro tip:

Leftover meatballs and sauce should be chilled and then frozen (you can freeze the meatballs and sauce together). To reheat, just thaw well and heat in a skillet for about 15 minutes until the meatballs are completely hot.

The recipe for spaghetti and meatballs:

Spaghetti and meatballs

My delicious spaghetti and meatballs are family favorites. This easy Italian dinner is the best home cooking.

Course: dinner

Italian cuisine


Meatballs (makes around 18-20 meatballs)

  • 3 good quality sausages taken from their skins
  • 10 1/2 oz (300 g) minced meat
  • 2 tablespoons (25 g) breadcrumbs
  • 1/4 cup (25 g) grated parmesan
  • 1/2 small onion finely chopped
  • 1 tablespoon of chopped parsley
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon ground cumin
  • 1 small egg
  • 2 tablespoons of olive oil
  • pinch of salt and pepper


  • 1 tablespoon of olive oil
  • 1 large onion, finely chopped
  • 2 celery sticks, finely chopped
  • 1 red bell pepper, finely chopped
  • 3 garlic cloves, crushed
  • 1/2 cup (120 ml) red wine
  • 28 oz cans (800g or 2x400g) chopped tomatoes
  • 1 heaping tablespoon tomato paste / puree
  • 1 spoon of sugar
  • 1 teaspoon dried oregano
  • pinch of salt and pepper


  • Preheat the envelope to 200C / 400F.

  • Mix all the meatball ingredients in a bowl with your hands. Flatten everything together, but don't over mix as this will make the meatballs difficult.

  • Roll the meatballs into balls, the size of a golf ball, and place them on a baking sheet.

  • Put in the oven for 20 minutes. Keep an eye on them towards the end of the cooking time and lower the oven a little if they start to get dark.

  • Put the water to heat for the spaghetti.

  • While the meatballs are cooking, prepare the sauce.

  • Fry the onions in the olive oil over medium heat for about 5 minutes, until soft.

  • Add garlic, celery, and red pepper and cook for another 2 minutes.

  • Add the red wine and let it bubble for a couple of minutes.

  • At this point, the water will probably be boiling, so put the spaghetti to cook for about 12-13 minutes (or according to the package directions).

  • Add canned tomatoes, tomato puree, sugar, oregano, and salt and pepper to sauce and bring to a boil. Then simmer until the meatballs and pasta are done.

  • Drain the spaghetti and reserve a cup of water for cooking. Add spaghetti to sauce and mix with tongs. Add a little water to cook if you want it to be a little saltier.

  • Add the meatballs to the pan and stir them a little so that they are covered with a little of the sauce.

  • Divide between the dishes and the top with a pinch of Parmesan and a little parsley or fresh basil.

Recipe Notes

Can I overtake them?

You can prepare the meatballs and the sauce in advance, but I recommend cooking the spaghetti and mixing them with the meatballs and the sauce just before serving. Place the meatballs and sauce together in a covered container and refrigerate for up to two days. Take out of the refrigerator about an hour before reheating take off the cold the meatballs reheat in a pan with a lid on a slow fire for 15-20 minutes, up to very hot throughout. You may need to add a little boiling water (or even better, cook your pasta water) to loosen the sauce a bit. Mix with the cooked pasta before serving.

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Can I freeze them?

Yes, according to the instructions above, you can make the meatballs and sauce, then put them in a covered container in the freezer. Thaw overnight in the refrigerator, then take it out of the refrigerator about an hour before heating to remove the cold from the meatballs. Reheat in a covered skillet over low heat for 15-20 minutes, until very hot throughout. You may need to add a little boiling water (or even better, cook your pasta water) to loosen the sauce a bit. Mix with the cooked pasta before serving.

Type of sausage to use

I use medium-sized pork sausages (about 150g / 5.3oz each). I usually simple pork sausages, but you can use flavored ones if you prefer. Go for good quality sausages if you can.

Ground beef

No be tempted to eat very low fat minced meat. The fat in the meat gives more meatballs taste and it makes them more offer. Use 20% or 15% fat minced meat. You can get away with 12% fat, but choose nothing lower. Nutritional information is per serving, including meatballs, gravy, and spaghetti, based on 5 servings. Remove 220 cal per serving if not including spaghetti.

Hi, I'm Nicky

I love to cook and I want to share with you my favorite, delicious and familiar recipes. I want to inspire you to create a fantastic meal for your family every day.

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