Spaghetti and Meatballs

These tangy meatballs are super tasty and if you drop the sauce and spaghetti they make the perfect picnic snack.

11 main.jpg

Serves 4


  • 500g Lean Beef Mince

  • ½ Red Onion, finely chopped

  • 3 Sweet and Tangy Gherkins, finely chopped

  • 45ml Bread Crumbs

  • 1 Egg

  • 45ml Tomato Sauce

  • 15ml Woersterschire Sauce

  • 45ml BBQ Sauce

  • Salt and Pepper

  • 15ml Olive Oil

  • 1 onion, sliced

  • 1 clove of garlic, crushed

  • 45ml Tomato Paste

  • 2 Tins of Tomato

  • 45ml sugar

  • 500g Spaghetti, cooked


  1. Mix the mince, the red onion, the gherkins, the bread crumbs, the egg, the tomato sauce, the woersterschire sauce and the BBQ sauce in a large mixing bowl. Season well with salt and pepper.

  2. Shape the mince into meatballs about 2 cm in diameter. Place them in the fridge to chill and set.

  3. Heat the olive oil in a medium saucepan and add the onion. Cook until golden brown and soft, then add the tomato paste. Cook for 2 minutes, and then add the tinned tomatoes. Cook for 15 minutes and season well with salt, pepper and sugar.

  4. Fry the meatballs in a very hot pan, then add them to the sauce.

  5. Serve the sauce and some meatballs with the cooked spaghetti.

Stylist: Lisa Clark | Mike Leveson