Spaghetti With Meatballs





  • 750 g ground beef (minced beef)
  • 400 g diced tomatoes (canned)
  • 500 g spaghetti
  • 1 egg
  • 1 tablespoon parsley (chopped)
  • 1 onion (finely chopped)
  • 1 garlic clove (about 3/4-1 teaspoon finely minced)
  • salt (to taste)
  • pepper (freshly ground to taste)
  • 4 tablespoons oil (for frying)


  1. Combine mince, egg and chopped parsley in a bowl and season with salt and pepper.
  2. Roll mixture into small balls.
  3. Cook spaghetti according to manufacturers instructions.
  4. Heat pan and 2 tablespoons oil and fry meatballs for approximately 3 minutes until nearly cooked through and set aside, cook in batches if needed, when completed clean pan.
  5. Add remaining 2 tablespoons of oil and saute onion and garlic in oil for 3 minutes, add diced tomatoes and meatballs, them simmer for 5 minutes.
  6. Serve meatball and sauce over the spaghetti.
  7. Personally would serve with a green/tossed salad.
  8. ALTERNATIVE TO COOK MEATBALLS – Roll mince and place into an al foil line baking dish and bake at 175C (fan forced) for about 8 to 12 minutes and follow instructions from step 5.