Classic homemade meatballs
Learn how to make classic Italian meatballs with our easy recipe and cook them so they’re perfectly browned on the outside but still juicy in the middle.
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Prep:30 mins
Cook:45 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 572
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fat 41g
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saturates 14g
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carbs 20g
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sugars 0g
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fibre 4g
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protein 29g
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salt 1.18g
Ingredients
- good-quality sausages (about 450g)
- 500g minced beef
- 2 garlic cloves , crushed
- ½ bunch parsley, finely chopped
- 3 tbsp dried breadcrumbs
- 1 egg , lightly beaten
- plain flour, , for rolling
- 3 tbsp sunflower or vegetable oil
- 1 tbsp sunflower or vegetable oil
- 2 garlic cloves , crushed
- 2 x 400g cans chopped tomatoes
- pinch of sugar
- ½ bunch parsley , finely chopped
- 500g spaghetti
- grated parmesan
Method
To make the meatballs, squeeze the meat out of the sausages into a large bowl. Add the minced beef, garlic, parsley, breadcrumbs and egg, then mix well. Season well with salt and pepper, and mix again.
Dust a large plate or board with a little flour. Scoop out level dessertspoons of the mix, dip them in the flour and roll them into balls. You may find it easier to put a little oil on your hands to help you shape them before you put them in the flour.
Heat 3 tbsp of the oil in a large frying pan, then fry the meatballs in batches, browning them on all sides. Set aside on a clean plate. When you’ve fried all the meatballs, pour off any excess fat. Rinse and dry the pan.
To make the sauce, pour 1 tbsp oil into the pan, heat for 1 min then add 2 crushed garlic cloves and fry for a few seconds. Tip in the tomatoes and break them down as you stir. Cook over a medium-high heat for 5 mins until starting to thicken. Season to taste with salt, pepper and a pinch of sugar.
Tip in the meatballs and turn them over in the sauce, ensuring they’re all covered. Cover the pan and cook the meatballs on a low heat for about 30 mins. Spoon the sauce over them occasionally, and add a little water if it’s becoming too dry. 15 mins before the end of the cooking time, cook the spaghetti.
To serve, stir most of the remaining parsley into the sauce, then spoon the meatballs and sauce over the spaghetti. Scatter with the last of the parsley and serve with parmesan on the side.
