Spaghetti and Meatballs isn’t just a comforting classic—it’s also a powerhouse meal for fuelling performance. I made this dish as a pre-game meal before round 2, and it provided a great balance of carbohydrates and protein to keep me energised on game day. Whether you’re gearing up for a big match or just want a satisfying meal, this recipe delivers on flavour and function.
Tips for the best Spaghetti and Meatballs
Use a mix of beef and pork for meatballs that are both tender and flavourful.
Don’t overwork the meat—mixing too much can make the meatballs dense.
Brown the meatballs well before adding them to the sauce for extra flavour.
Simmer the sauce with the meatballs to let all the flavours meld together nicely
Cook pasta al dente to ensure it holds up well when tossed in the sauce.
Reserve some pasta water to adjust the sauce consistency if needed.
Use fresh basil at the end to brighten the dish with fresh, aromatic flavour
Can I bake the meatballs instead?
Definitely! Baking the meatballs is a great option if you want a healthier alternative that keeps their shape. While they won’t be quite as juicy as pan-fried meatballs (since searing helps lock in moisture), they’ll still turn out tender and flavourful.
For the best results, place them on a wire rack set over a baking tray—this helps them cook evenly and stay round. Lightly spray both the rack and the meatballs with oil, then bake at 200°C (400°F) for about 20 minutes until golden and cooked through.
Is Spaghetti and Meatballs Truly Italian?
Spaghetti and meatballs is not a traditional Italian dish—it’s more of an Italian-American creation. In Italy, meatballs (or polpette) are typically served on their own as a main dish, often without sauce and definitely not over pasta. Instead, Italians enjoy pasta dishes like Spaghetti al Pomodoro or Tagliatelle al Ragù, where the sauce is the star.
So how did spaghetti and meatballs become so popular? Italian immigrants in the early 20th century adapted their cooking to the ingredients available in America. Meat was more affordable, and canned tomatoes and dried pasta were easy to find. Combining these elements, they created a hearty, comforting dish that became a staple of Italian-American cuisine.
Even though it’s not “authentic” to Italy, spaghetti and meatballs is still a classic that delivers incredible flavour and makes for a satisfying meal—especially when you need a great pre-game fuel-up!
Macro Breakdown (per serving)
Calories: 620 kcal
Protein: 38g
Carbohydrates: 72g
Fats: 20g
Fibre: 5g
Nutritional information is an estimate and may vary based on portion size and ingredients used. For personalised advice, please consult a qualified nutritionist or healthcare professional.
Spaghetti & Meatballs
4
servings20
minutes40
minutesIngredients
3 tbsp olive oil (for frying meatballs)
- Meatballs:
250g beef mince
250g pork mince
½ cup breadcrumbs
1/2 brown onion, grated
¼ cup Parmesan cheese, grated
1 egg
¼ cup fresh parsley, finely chopped
½ tsp salt
½ tsp black pepper
- Sauce:
1 tbsp olive oil
1/2 brown onion, finely chopped
3 cloves garlic, minced
1 can (400g) crushed tomatoes
1 cup passata
½ tsp salt
½ tsp black pepper
2-3 fresh basil leaves
- Pasta:
500g spaghetti
Salt, for boiling water
Directions
- Meatballs:
- In a bowl, add mince, parmesan, breadcrumbs, egg, onion, parsley, salt and pepper Mix gently until combined. Roll into 2.5cm (1 inch) meatballs.
- Heat olive oil in a pan over medium heat. Brown meatballs on all sides (about 5 minutes). Remove and set aside.
- Sauce:
- In the same pan, add onion and garlic. Sauté until softened.
- Add crushed tomatoes, passata, oregano, salt and pepper. Simmer for 10 minutes.
- Return meatballs to the sauce. Simmer for another 30 minutes until cooked through.
- Pasta:
- Boil the spaghetti in salted water until al dente. Drain.
- Remove the meatballs from the pan, then add the spaghetti to the sauce and toss until evenly coated.
- Serve:
- Plate spaghetti, top with meatballs. Garnish with fresh basil and extra Parmesan. Enoy!
