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The best spaghetti and meatballs

July 09, 2014
by Chelsea Winter
meatballs, meatballs recipe, spaghetti recipe, spaghetti sauce
37 Comments

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The best spaghetti and meatballs ever

This recipe is from my second bestselling cookbook, Everyday Delicious. Loads of people have told me they’re the best they’ve ever had – including those they’d had from restaurants! So, I can vouch that they’re rather delicious, and worth a go. The alcohol in the red wine will evaporate during cooking so you don’t need to worry about it for kids or if you’re not a wine drinker (just make sure it bubbles vigorously). I prefer Parmesan shaved straight off the block – but you can use tasty cheese if you like. Adding a bit of grated mozzarella to the top of the sauce a few minutes before serving makes it fun to eat, too! For some greenery on the scenery, try adding a grated courgette or some chopped spinach to the sauce before simmering.

Serves 4-5
Prep time – 30 minutes
Cooking time: 20 minutes + 20 minutes to set

Ingredients

Meatballs
250g beef mince
250 pork mince (or just use beef mince)
1/2 cup breadcrumbs (or use 3/4 cup fresh, made in a food processor)
1 onion, finely chopped
3 cloves NZ garlic, crushed
1 free-range egg, lightly beaten
2 tablespoons parsley, finely chopped
1 tablespoon fresh thyme leaves, finely chopped
2 tablespoons tomato paste
1 tablespoon extra virgin olive oil
Generous pinch of salt and a good crack of black pepper

Sauce
1 cup red wine (or use beef stock – but I recommend wine for flavour)
1 1/2 cups beef stock
1/2 cup tomato paste
400g can chopped tomatoes in juice
1 tablespoon dried oregano
1 tablespoon balsamic vinegar
2 teaspoons brown sugar
Handful halved ripe cherry tomatoes (optional)

To serve
Cooked spaghetti (or your favourite shape pasta, or mash)
Fresh basil leaves, torn
Lots of freshly grated Parmesan cheese

Method

Add the mince to a large bowl with the breadcrumbs, onion, garlic, egg, herbs, tomato paste, olive oil and season. Mix gently to combine using clean hands. Shape the mixture into balls slightly bigger than a golf ball. Cover and refrigerate for 20 minutes to set.

Heat a little oil over a medium-high heat in a large frying pan and brown the meatballs all over (do this in batches). Once browned, remove carefully with tongs and set aside on a plate.

Drain any oil from the pan and return it over a high heat. Add the wine (or stock) and let it bubble for 30 seconds, scraping the pan with a wooden spoon to incorporate all those crunchy caramelised meat juices from the meatballs. Add the stock, tomato paste, tomatoes, oregano, balsamic vinegar and sugar. Stir.

Add the meatballs back to the pan and simmer uncovered for 15-20 minutes, or until the sauce has thickened to a thick pasta sauce consistency (it might take longer or less time). Turn the meatballs over once or twice. Add the cherry tomatoes (if using) and simmer another minute or so. Season with salt and pepper, until it tastes right to you.

Just before you drain the pasta, try reserving 1/4 of a cup of the cooking water. Stir that water through the sauce just before you toss it with the pasta (it helps the sauce stick to the pasta).

Toss the sauce through the just-cooked drained spaghetti in the spaghetti cooking pot. Add to serving bowls and sprinkle with cheese and basil. Serve with a side salad, or veges.

Tips & tricks from Chels

  • Browning the meatballs first is important as it adds to the flavour of the dish.
  • Be careful when frying the meatballs as they can fall apart if you’re not gentle.
  • Kids love mince, and it loves them too – providing a protein boost for growth.
About the Author
These days, when I’m not writing cookbooks and dashing around the country doing foodie things, I spend most of my time gangling around in my little kitchen, creating new and exciting recipes to inspire home cooks, like you.
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37 Comments
  1. Jude July 9, 2014 at 10:00 am Reply
    Is it 1/4 of the cooking water or 1/4 cup of cooking water?
    • Chelsea Winter July 10, 2014 at 9:34 am Reply
      1/4 cup sorry!
  2. Kylie July 11, 2014 at 6:12 am Reply
    Tried this last night and loved it! Thought the sauce really had an amazing rich flavour. I added a little more balsamic and a dash of worcestershire sauce too because I like "creating"!! Meatballs equalled YUM! Awesome!!!
  3. Deb July 12, 2014 at 8:03 am Reply
    Hi there Chelsea, yum looks delicious. What could I use instead of egg in the meatballs? Am egg and dairy free. Thanks ;)
  4. Kylie July 14, 2014 at 4:51 am Reply
    Leave the egg out, I did and they worked great :)
  5. David July 15, 2014 at 5:01 pm Reply
    Fantastic. I made it with pork instead of beef but it was still great. All the members of my Taiwanese family came back for seconds. Quick question though: It is difficult to find tomato paste here. What else could I use as a thickening agent?
    • Chelsea Winter July 15, 2014 at 11:56 pm Reply
      Use extra tinned tomatoes and just keep on simmering rapidly until it's thick!
  6. Honda July 27, 2014 at 11:15 am Reply
    Even though past is popular in Japan, 'spaghetti and meatballs' is not known at all. I tasted it once in U.S. and could not forget it. This one is excellent! Thank you very much for the recipe.
  7. Renee July 28, 2014 at 7:04 am Reply
    I made this last night and the boyfriend loved it! This has replaced my fav meatballs recipe, the sauce is so lovely and rich!
  8. Karen Young July 31, 2014 at 12:42 am Reply
    These were seriously the best spaghetti & meatballs I have made or eaten. Yum!!
  9. Andy August 19, 2014 at 9:11 am Reply
    This dish was simply amazing and full of flavor. My flatmates and I thank you for giving us an extremely tasty and homely meal.
  10. Auriel September 10, 2014 at 12:34 pm Reply
    I don't usually place feedback but this time I think it's necessary. Thank you for this wonderful recipe it's truly amazing. I made this for my family whilst visiting my parents and it was a real hit, so made it again for the flat recently. I used a full bodied red wine. I needed to use 1 egg and 1 egg white, I found this kept the meatballs together. And I didn't have tomato paste the first time, I used tomato purée and cornflour and it turned out excellent still. Each of your recipes are easy to follow and always turn out great. Your cook book is on my wish list :) :)
  11. Jodie Brown November 13, 2014 at 4:48 am Reply
    I wouldn't usually leave feedback but this dish was amazing! I did use the red wine which I was nervous about as I was cooking for children but they absolutely loved it! I had leftovers for lunch the next day and everyone in my office was commenting about the beautiful smell and what I was having for lunch. Although this was your recipe, I was proud it say I made it. Five children live in my house so I am a busy Mum who works and this meal was so yummy! Thank you
  12. Frances Vincent November 23, 2014 at 7:34 pm Reply
    I have made these used half and have the rest in the freezer love them, also try the sweet and sour chicken is OUR best to make ever. I love Chelsey recipes as it is enough for 2 meals for us only two adults which gives a variety in the freezer SUPER
  13. Julie Dix November 24, 2014 at 7:17 am Reply
    Made this tonight for tea 100% delish, thanks for another great recipe!!!
  14. Michelle Dawson December 16, 2014 at 8:11 pm Reply
    I've made this recipe a few times now and it has become a real favourite - the meatballs are lovely and moist and full of flavour and the sauce is uber supreme!!. I usually 'tweak' recipes but not this one - it's perfection and when I've made it for friends I've always been asked for the recipe :-)
  15. Kelly Johnson November 30, 2015 at 6:06 am Reply
    Thanks Chelsea. I found your recipe when trying to think of something different to do for dinner. I don't normally post, but this was amazing - absolutely loved it. However, I did add a bit more sugar as like things a bit sweeter. My 6 yr old says this is the best meal she's ever had.
    • Chelsea Winter December 5, 2015 at 11:06 pm Reply
      Amazing, thanks Kelly!
  16. Madison December 19, 2015 at 5:22 am Reply
    I am making this for the second time this week because it is just that good! Love it!!!
  17. Holly Barrett May 24, 2016 at 8:16 am Reply
    LOVED this take on the classic recipe, perfectly balanced with simple combo of herbs and with a rich tomatoey base. No need to overdo it, as it is perfect the way it is. When I tried this recipe I used white wine instead of red wine (it was the only thing I had at the time) I was abit apprehensive whether it was going to work or not but the sauce came out brilliantly! (taking into my personal taste of course) My question: I was just wondering Chelsea how the wine manipulates the sauce, whether you use red or white? does using red change the taste of the sauce alot?
  18. Greer August 22, 2016 at 3:30 am Reply
    Hi Chelsea can you make this in the slow cooker?
    • Chelsea Winter August 26, 2016 at 12:07 am Reply
      I wouldn't really recommend it - you'll end up taking about the same length of time by the time you've done the first stages in the pan. :)
  19. Cherie October 25, 2016 at 6:23 am Reply
    I am not really a fan of meatballs but I saw this recipe and gave it a go. Absolutely yumo the meatballs are delicate and all but 1 kept it's shape. Will definitely make again. Big hit in my house tonight. Thanks Chelsea for a super easy and super tasty meal ?
  20. Lucia Williams May 6, 2017 at 11:13 pm Reply
    1 cup red wine (or use beef stock – but I recommend wine for flavour) 1 1/2 cups beef stock So if I used the stock instead of the wine would I use 2 1/2 cups total? Thanks
    • Chelsea Winter May 11, 2017 at 5:04 am Reply
      2 cups will do :)
  21. Anisha Ranui August 9, 2017 at 1:25 am Reply
    The best meatball recipe!! My partner loved it thanks for sharing ?
  22. Monique January 15, 2018 at 6:45 am Reply
    This was so yum! I'm going to make this sauce again and again for other types of pasta dishes too, I can tell!
  23. Dinho January 16, 2018 at 12:05 am Reply
    What can I replace the tomato with? I am allergic
    • Chelsea Winter March 7, 2018 at 12:13 am Reply
      Sorry I don't think this is the recipe for you! The tomato makes it :)
  24. Kevin March 4, 2018 at 3:01 am Reply
    Kia ora Chelsey, i really would like to try this as it looks and sounds so..... delicious because i like to follow recipes i cook with the instructions to a tee, so how many cubes would i need to make up 1 1/2 cups of beefstock please.?
    • Chelsea Winter March 6, 2018 at 11:53 pm Reply
      Hi Kevin, it should stay on the packet how many cubes per cup of water - usually 1 per cup :)
  25. Liz April 26, 2018 at 6:58 am Reply
    Yummy can't wait to eat it. Making this as a base for subs. Meatballs with cheese and broccoli slaw. Looking forward to them. Just tasted sauce yummy-o
  26. Rochelle Edgar May 9, 2018 at 4:49 am Reply
    Hi Chelsea! I love this recipe so much! Was wondering if it's okay to make the meatballs in advance of cooking it? E.g. a few hours before :) I had a toddler and a baby so naptime is best for meal prep!
    • Chelsea Winter July 8, 2018 at 11:45 pm Reply
      Sure thing!
  27. Lauren September 14, 2018 at 10:13 am Reply
    Oh my goodness Chelsea, these meatballs are amaaaaaaaazing!!! I read all of the reviews and decided to make a double batch (which I soon discovered was a quadruple batch haha), as I prefer baking over cooking, so when I cook, I like recipes that freeze well to make it worth cooking! Yum. Yum. YUM! I’ve put aside five portions for the freezer and had a bowlful of meatballs and sauce with toast as it’s now 10pm lol, and ooohhhh man, it’s soooooo delicious! Worth the time and effort to make the meatballs, and my toddler had fun rolling the meatballs and watching the mixer mix the meat and herbs together. You’re a clever lady Chelsea, keep it up! :)
  28. Kellie August 20, 2021 at 5:54 am Reply
    I'm also not one to write a review on a recipe, but this really something else and deserves one. I have four children who are fussy and I'm always altering what goes on who's plate. However, they all ate everything, including the sauce - this recipe is a winner in our house and will become a regular, so delicious! Thanks Chelsea!
  29. Trudy September 4, 2021 at 11:59 pm Reply
    I made this for my boys and there were compliments with almost every mouthful! These are really, really good. I have just taken some more mince out of the freezer to prepare the meatballs ahead of time and make during the week. Looking forward to the 'leftovers', but I will have to set them aside before serving this time. I cannot recommend this meal highly enough!

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  • Welcome
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Looking for something?


Recipe index

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