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.
Really delicious. I changed the sauce slightly due to what I had on hand..
1/2 cup red wine and 1 cup beef stock, I added 2 cloves of garlic, I ran out of tomato paste so used passatta and added an extra sprinkle of sugar. The sauce was rich and velvety, thanks so much.
Lovely! x
This is the best spaghetti and meatballs I’ve ever made AND had. Thank you!
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!
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!
Hi Chelsea,
This recipe is a hit in our house! So delicious.
I am wondering if I could pre-make the meatballs and freeze for a quicker meal another night? Not sure whether the meat combo would freeze ok or not?
Thoughts?
Thanks! :)
Yes! x
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! :)
Hello Chelsea, would these meatballs work with substituted gluten free breadcrumbs? I am gluten intolerant and my husband is dying for me to make meatballs one night for dinner but am looking for a recipe we can both enjoy :)
Yes absolutely. Have a look at ‘Tasty’ for another delicious meatball recipe x
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!
Sure thing!
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
Hi
Can I freeze this dish with the spaghetti?
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.?
Hi Kevin, it should stay on the packet how many cubes per cup of water – usually 1 per cup :)
What can I replace the tomato with? I am allergic
Sorry I don’t think this is the recipe for you! The tomato makes it :)
This was so yum! I’m going to make this sauce again and again for other types of pasta dishes too, I can tell!
The best meatball recipe!! My partner loved it thanks for sharing ?
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
2 cups will do :)
Thank you so much, this is the best recipe!…….Cant move now, sooo full.
I never post feedback, but this recipe for a classic dish was amazing.
yay x
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 ?
Hi Chelsea can you make this in the slow cooker?
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. :)
I am looking for a pasta sauce which I can blend up with veggies (hidden) for my toddler – could I use this sauce recipe but just add veggies – would it work in a crock pot?
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?
Second night in a row trying your recipes. For my dinner tonight the family gave me 7. Which in this family is high praise indeed. Thanks.
Sounds yum with the sauce in stead of 1 cup of wine swap it for cup of beef stock on top of the 1 1/2 cups so that would be 2 1/2 ?
I am making this for the second time this week because it is just that good! Love it!!!
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.
Amazing, thanks Kelly!
Hi, i find if you leave out the olive oil from the meatballs they hold together better whilel cooking .They are the best meatballs.
Hey Chelsea!
OMG this recipe is delish! I never could get sauce to thicken like this before. I did add sliced mushrooms instead of the cherry tomatoes just because I didn’t have any. Thanks for the great recipe!
Absolutely delisious meal! Thanks ☺
Thanks x
i made this recipe 2 now and it was awesome such a family fav
awesome x
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 :-)
Made this tonight for tea 100% delish, thanks for another great recipe!!!
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
Suggestions on how to make this vegetarian. Have family arriving for Christmas and looking for inspiration.
Check out Tasty cookbook for a vegetarian meatball recipe x
Hi Chelsea, what red wine do you cook with? Can you use any kind? Also what’s your favourite white wine to cook with? Thanks :-)
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
Hello Chelsea
These meatballs look absolutely delicious. Can this recipe be frozen? At what stage would be best? I like to make things ahead for guests where possible to save the slaving at the time… Thx
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 :) :)
This dish was simply amazing and full of flavor. My flatmates and I thank you for giving us an extremely tasty and homely meal.
These were seriously the best spaghetti & meatballs I have made or eaten. Yum!!
I made this last night and the boyfriend loved it! This has replaced my fav meatballs recipe, the sauce is so lovely and rich!
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.
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?
Use extra tinned tomatoes and just keep on simmering rapidly until it’s thick!
Leave the egg out, I did and they worked great :)
Hi ???? I’m making this now I’m just wondering please do we use 1cup of red wine and 1½ cups of beef stock??
Yes, if using red wine, you use 1 cup of wine and 1 1/2 cups stock x
Hi there Chelsea, yum looks delicious. What could I use instead of egg in the meatballs? Am egg and dairy free. Thanks ;)
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!!!
Is it 1/4 of the cooking water or 1/4 cup of cooking water?
1/4 cup sorry!