NZ Woman's Weekly

Spaghetti and meatballs

  • Total time

    45 minutes
  • Servings

  • Courses

  • 500g lean beef mince
  • 1 small onion, finely chopped
  • 1 cup fresh breadcrumbs
  • 2 tbsp chopped fresh parsley
  • 1 egg, lightly beaten
  • Salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 2 cups store-bought, bottled tomato pasta sauce
  • 200g dried spaghetti

1. Heat oven to 200C. Combine mince, onion, breadcrumbs, parsley and egg in a bowl and season well with salt and pepper.

2. Mix together, pounding the mixture with your hand for a couple of minutes (this will help the meatballs hold together when they’re cooked).

3. With damp hands, shape mixture into 20 balls and place on a wire rack set over a baking pan lined with foil.

4. Bake meatballs in an oven heated to for 20 minutes until browned. Place tomato pasta sauce in a saucepan and bring to the boil to heat through. Add browned meatballs and stir to coat in sauce.

5. Cook spaghetti in a saucepan with plenty of boiling, salted water for 10 minutes or until just tender to the bite, when you taste a little piece. Serve spaghetti in bowls topped with meatballs and tomato sauce.

Tip: Learn and use good hygiene and food handling habits. Always wash your hands with soap and water and dry them well before and after mixing raw meat.

Tip: Dampening your hands makes rolling meatballs easier – the meat won’t stick to your skin.

Tip: Cooking the meatballs in the oven will help to remove any excess fat from the meat, making this a nice healthy meal.

Tip: Using a store-bought bottled tomato pasta sauce is often easier for kids but you can use homemade pasta sauce instead if you have it.

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