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Simple Spaghetti And Meatballs

by Nathan Ng

Inspired by


for 4 servings

Tomato Sauce

  • 1 onion, peeled and halved
  • 28 oz
    crushed tomato, 1 can (795 g)
  • ½ cup
    unsalted butter (115 g)
  • 1 teaspoon


  • 1 lb
    ground pork (455 g)
  • 1 lb
    ground beef (455 g)
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup
    shredded parmesan cheese (100 g)
  • 1 cup
    panko breadcrumbs (50 g)
  • ¾ cup
    fresh parsley, finely chopped (25 g)
  • 2 tablespoons
  • 1 egg
  • 2 teaspoons
  • 1 teaspoon
    black pepper
  • 1 lb
    spaghetti (455 g)
  • parmesan cheese, to serve
    Calories 1562
    Fat 79g
    Carbs 120g
    Fiber 8g
    Sugar 14g
    Protein 89g

Estimated values based on one serving size.



  1. Preheat the oven to 400˚F (200˚C).
  2. Add the crushed tomatoes, butter, onion, and salt to a pot and bring to a simmer over medium heat.
  3. Lower the heat and cook for 45 minutes, until the onions are soft and starting to break apart. Remove onion.
  4. In a bowl, mix the ground beef, ground pork, panko, Parmesan, egg, garlic, onion, Worcestershire, salt, pepper, and parsley until fully combined.
  5. Take a golf ball-sized handful of the meat mixture and roll it into a ball. Transfer to a baking sheet. Repeat with the remaining meat.
  6. Bake the meatballs for 16 minutes.
  7. Bring a pot of water to a boil, and cook the spaghetti according to the packaging instructions.
  8. Drain pasta and toss lightly in about a tablespoon of oil (optional).
  9. Pour the sauce over the pasta. Transfer the cooked meatballs and top with Parmesan.
  10. Enjoy!




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