Spaghetti and Meatballs

Spaghetti and Meatballs is a favourite pasta dish of ours, made with a combination of pork and beef (or veal) mince into meatballs in a passata sauce. So tasty with a hint of lemon.

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Serves  6

  • 1 pkt of spaghetti
  • 2 tablespoons of olive oil
  • 1 heaped teaspoon of minced garlic
  • 1 heaped teaspoon of brown sugar
  • 1 jar of Passata sauce
  • salt & pepper to taste
  • fresh herbs – parsley, basil and shallots
  • 2 heaped teaspoons of beef stock and 200 ml water
  • parmesan cheese to serve
  • 500gm beef or veal mince
  • 500gm pork mince
  • 2 sliced of bread turned into breadcrumbs
  • 2 onions, finely diced
  • 1 lemon


Passata Sauce

  1. Add olive oil to a heated skillet and add the garlic, 1 diced onion and shallots. Saute for a few minutes.
  2. Add the jar of Passata Sauce.
  3. Add the beef stock mixed in with the water.
  4. Bring to a boil and leave to simmer while you make the meatballs.


  1. Mix the pork and beef or veal mince together with 1 finely diced onion, chopped basil and parsley,
  2. Zest the lemon being careful not to go to far as the white part of the skin is bitter and add to the meat mix.
  3. Salt & pepper to taste.
  4. Halve the lemon and squeeze both  halves of the juice into the meat mixture.
  5. Add the breadcrumbs.
  6. Mix all together and start making golf ball size meatballs
  7. Gently add them to the Passata Sauce mix and leave to cook on a medium simmer for about 15 to 20 minutes then carefully turn over any that look like they may need it for a further 5 to 10 minutes.


  1. Boil water for the pasta with a dash of olive oil in it.
  2. Add the pasta and cook to al dente. Usually about 10 minutes check instructions on packet.
  3. Drain pasta.
  4. Serve pasta and with the meatballs and sauce and top with parmesan cheese.



Ready to eat

Spaghetti and Meatballs

Spaghetti and Meatballs

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