Spaghetti with meatballs



Average: 4.5 (1 vote)


750g beef mince
1 cup (70g) fresh breadcrumbs
1 egg, lightly beaten
1 tablespoon finely chopped sage
1 tablespoon finely chopped rosemary
2 tablespoons olive oil
375g spaghetti
basil leaves, to serve

Tomato sauce

2 teaspoons olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1½ cups (375ml) passata
1 tablespoon finely chopped sage
1 tablespoon finely chopped rosemary

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Combine beef mince, breadcrumbs, egg, sage and rosemary in a large bowl. Season and roll tablespoons of mixture into balls. Heat oil in a large frying pan on medium. Cook meatballs for 6 minutes, until browned all over and cooked through. Set aside.

2. To make tomato sauce, heat oil in a large saucepan on medium. Pan-fry onion and garlic for 3 minutes, until soft. Add passata, 1½ cups water and herbs. Bring to boil. Simmer, uncovered, for 5 minutes and season. Add meatballs and cook for another 5 minutes.

3. Meanwhile, cook spaghetti in a large saucepan of boiling, salted water according to packet directions. Drain. Top with meatballs and scatter with basil.