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Spaghetti Meatballs


  • 1kg of  lean beef mince
  • 1  carrot, peeled, finely shredded
  • 1  brown onion, grated
  • 2 tbs chopped fresh continental parsley
  • 250g dried thick spaghetti (or dried pasta of choice)
  • 1 tbs olive oil
  • 1 575g jar chunky garden vegetable pasta sauce (Dolmio brand)
  • 125ml (1/2 cup) water
  • Shredded parmesan


  1. Place the mince, carrot, onion and parsley in a large bowl. Use hands to combine the ingredients. Roll tablespoonsful of the mixture into balls and place on a large plate.
  2. Cook the spaghetti in a large saucepan of boiling water, follow the instructions on the pasta packet to ensure you don’t overcook. Drain when ready.
  3. While pasta is cooking, heat olive oil in a large non-stick frying pan on medium heat. Add the meatballs and cook for 5-7 minutes. Turn occasionally.
  4. Add the pasta sauce and water to the meatballs. Boil over high head. Reduce heat to medium and simmer uncovered, stir occasionally. For 5 minutes or until sauce has thickened.
  5. Place spaghetti in serving bowls and top with meatballs
  6. Sprinkle parmesan as wanted

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