Updated June 2021: Every so often I like to revisit an old favorite and classic Italian recipe that is my absolute favorite, and every time it is so worth it and truely delicious. I have eaten spaghetti meatballs/Fettucine Meatballs (In the pic)/Penne meatballs at so many different restaurants and tried so many variations but this one still beats the lot, although I will say that my 2 favorite restaurants to eat Spaghetti meatballs are Col’cacchio in Hyde Park and Dolci Cafe in Craighall Park – At Dolci they like to sertve it with Penne so ask for a different pasta if you prefer. (Enough for 2/3 people or 4 people if you are not big eaters)
If you do not eat pork, simply use the total amount of beef mince.
What you need
250g lean beef mince
250g pork mince (I sometimes use pork sausage meat)
1 tablespoon Italian dried herb mix
1 medium onion finely chopped
small bunch of parsley chopped
1/2 cup breadcrumbs
1 egg
1kg fresh tomatoes that have been grated
25ml Olive oil
25g butter
2 tablespoons fresh mixed herbs like parsley, origanum and Thyme (to your taste and dried herbs can also be used)
Salt and pepper
Your favorite pasta cooked al dente
The process
Cook the onions with a little butter over a medium heat until they are translucent. Add the cooked onions, finely chopped herbs (a nice heap that covers your palm or dried herbs), pinch of salt, generous grind of black pepper and egg and mix it to break up the egg. Add the mince and the bread crumbs and mix to combine all ingredients thoroughly, set aside to rest and for the breadcrumbs to soak up any moisture. I’m not sure if this is a cheffy thing or a method but by accident I discovered that if you leave it to rest for about 30 mins or so, the meatballs are softer and more tender.
In a saucepan add the olive oil, butter, herbs, a pinch of salt and black pepper and grated tomatoes with the juice. bring to the boil, then reduce heat and let it simmer to reduce. This should take about half an hour.
Heat an oven to 200 celsius and on a baking tray, place balls of mince mixture about the size of a golf ball and bake them for about 10 minutes., give the tray a shake so they roll over and then goive them another 10 minutes. They should be lightly browned all over.
Add the meatballs to the tomato sauce in the saucepan simmer for a few minutes to cook through and serve over spaghetti or your favourite pasta with a generous amount of parmesan.
You can also pour the sauce over the meatballs and pop them back in the oven for about another 10 mins. The pictures show both methods and there is no difference flavor wise. In the oven method, i added little cubes of mozzarella to the meatballs for a nice little surprise. You can also add chili to the sauce if you like a bite to your food.
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Oven
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With Fettuccine
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Pan
View all of the pasta recipes
Hi Graham, love your site and use the recipes you have posted on a regular basis. Just a quick question, in the comments section you advise oats as a substitute for read crumbs. However in the list of ingredients I can not see any mention of bread crumbs. Please advise wether breadcrumbs are essential or can I leave out the bread crumbs.
Thanks a million
Hi Graham….
I have 4 very hungry people to feed! Would i need to dbl this recipe?
Regards
Sam
Hi Sam, this recipe feeds 4 without a problem, happy days G
This was my DAY 6 recipe. This one has become one of my hubby’s favourites. How do I know? He took the left overs for lunch the next day and had the last bit again for supper the next night 🙂 Thanks Graham
Great news Jo_P you are an insiration to us all. Happy days G
Hi Graham,
I have been a big fan of your site and recommend it often! Thanks for making a tired mum’s evenings a little easier 🙂
A quick question on the meatball recipe. I don’t eat wheat. Is it possible to leave out the breadcrumbs? What could I replace them with?
Thanks again!
Hi Debbie, you could use oats as a substitute or leave them out. The oats will help bind the meatballs together, add volume and keep their shape. Hope that helps. Have a lekker day G
Wow Graham, another winner. We have just finished supper and there are happy faces all round. Tasty, economical and easy to make – very authentic Italian fare. (Will have to triple ingredients to feed my brood!)
Thats great to hear Monique, the more the merrier I say.. have a fabulous week. G
Man, my grandmother was from Sicily and she made the most delicious meatballs I ever tasted, like you had died and gone to meatball heaven. Sadly, she died last year and she didnt leave a single recipe for us so I’ve been trying to work it out on my own… slowly working my through the meatball recipes here, I still cant figure out what her secret ingredient was though!!!
Made with Love Homer, you just cannot replicate it… Of course when you make for those you love, they will say the same things. Happy days 🙂
Hi there Graham
Love your website and also the fact that you are so interactive with comments, awesome.
Quick question on this one – do you have to bake the meatballs or could you fry them?
Beginner cooker, here! 🙂
Thanks
Hi Lauren we love beginner cooks, thanks for the compliment, really appreciate the feedback.. You could fry them but baking makes a big difference to the sauce.. Let us know how you did. Lekker evening G
It was worth it! Great meal and so easy and fast. I also added (hid) 3 anchovy fillets to the tomatoe sauce for extra nutrition.
That sounds like a great idea, I love anchovies, have a lekker weekend G
Thanks for the mention… Glad you had a great meal. G