Ultimate Spaghetti and Meatballs

by Zarina
Ultimate Spaghetti and Meatballs

Comfort food at its best has gotta be good ol’ spaghetti and meatballs… one of those meals the whole family relishes.  So simple to make with just a few good quality ingredients, I love using the Mutti Polpa finely chopped tomatoes @muttipomodoroit in the marinara sauce as they have the perfect sweetness.  The sauce is made by sautéing onion and then adding blitzed tomatoes, dried herbs, garlic salt, chilli flakes, and a pinch of sugar.  I also always add a dash of pomegranate molasses to any tomato sauced sauce, I know it sounds odd, but it just brings such a depth of flavour to the sauce, which works every time.  

While the sauce is bubbling and simmering away, I start preparing the meatballs, made again so simple with just good quality minced beef, panko breadcrumbs, lots of garlic, fresh parsley, parmesan, and seasonings.  I like to make the meatballs on the large and pan-fry them until they are crisp and golden on the outside but not fully cooked on the inside.   I then add them to the simmering sauce for a further half an hour to finish cooking, and the result is the juiciest, softest meatballs with a beautifully rich flavourful sauce. 

Ultimate Spaghetti and Meatballs

Ultimate Spaghetti and Meatballs

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2 Tins of chopped Italian tomatoes
  • Extra Virgin Olive Oil
  • 1 Onion chopped fine
  • 1 tsp Sugar
  • 2 tbsp Italian mixed herbs
  • 1 tbsp Dried basil
  • 1 tbsp Garlic salt
  • 1 tsp Pepper
  • 1 tsp Chilli flakes
  • 1 tbsp Pomegranate molasses
  • 400g Spaghetti
  • 500g Minced beef
  • Extra Virgin Olive Oil
  • 6 Garlic cloves crushed
  • 1 Egg
  • A small handful of fresh parsley chopped
  • 50g Finely grated Parmesan cheese
  • 120g Panko breadcrumbs
  • 1 tsp Salt
  • ½ tsp Pepper


  1. Blitz the tinned tomatoes in a food processor for a few seconds, set aside
  2. Heat 2 tablespoons of olive oil in a saucepan over medium-high heat and sauté the onion until soft
  3. Add purée tomatoes and all other tomato sauce ingredients, bring to a boil, then simmer for half an hour until all the flavours develop
  4. In a mixing bowl, add minced beef, garlic, egg, parsley, 30g of grated parmesan cheese, panko breadcrumbs, salt, and pepper, and mix well with your hands
  5. Roll mixture into large size meatballs, about 4cm in size
  6. Heat 3 tablespoons of olive oil in a saucepan over medium-high heat and cook, often turning until they are nicely browned all over. Don’t worry if they are not fully cooked on the inside. You want to get a nice deep coloured crust
  7. Add the browned meatballs to the tomato sauce and continue to simmer the sauce for another half an hour to cook the meatballs fully and for all the flavours to develop into the sauce
  8. Cook the spaghetti according to the packet instructions with plenty of salt and olive oil in the cooking water
  9. Drain spaghetti but reserve a good few cups of the cooking water
  10. Put drained spaghetti back in the same pan and add the tomato sauce and meatballs; mix until all combined
  11. Taste the sauce and adjust salt, pepper, and chilli flakes to your liking
  12. Serve in bowls sprinkled with more grated parmesan cheese, a drizzle of olive oil, some freshly ground black pepper, and chilli flakes
  13. If you don’t serve immediately and want to re-heat, then add some of the pasta cooking liquid to bring the sauce back to the right consistency 
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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