One-pan spaghetti meatballs

One-pan spaghetti meatballs

This recipe is made possible by BBC Food!


  • 1 slice wholemeal or white bread, roughly torn
  • 1 free-range egg
  • 250g/9oz lean beef mince (5% fat or less)
  • 1 garlic clove, finely grated or crushed
  • 1 tsp roughly chopped thyme leaves
  • 15g/½oz Parmesan, freshly grated
  • 1 tbsp olive oil
  • ½ onion, roughly chopped
  • 1½ carrots, peeled and grated
  • 400g tin chopped tomatoes
  • 1½ tbsp tomato purée
  • ½ tsp dried oregano
  • 1 tbsp red wine vinegar
  • 225g/8oz dried spaghetti, broken in half
  • 800ml/28fl oz boiling water (see recipe tip)
  • sea salt and freshly ground black pepper
  • 1 small handful basil leaves, roughly chopped


  1. Put the bread and egg into a bowl and squish together. Add the beef, garlic, thyme and a third of the Parmesan and squish together until smooth. Season with a pinch of salt and black pepper, divide into nine pieces.
  2. Once divided, roll them into ball shapes.
  3. Heat the oil in a large deep casserole pan over a high heat, add the meatballs and cook for 3 minutes.
  4. Push to one side of the pan, then add the onion and carrots and fry for 2 minutes.
  5. Add the tomatoes, tomato purée, oregano and vinegar and mix gently. Stir in the spaghetti, then add the boiling water. Then turn down the heat, cover with a lid and simmer for 15 minutes. Stir occasionally to make sure the pasta is submerged in the liquid and not sticking together.
  6. Leave to stand for a few minutes, then stir in the basil and serve with the remaining Parmesan.

Banner and Image Credit: BBC

Leave a Reply

Skip to toolbar