Spaghetti and Meatballs

This recipe uses bread pieces soaked in milk and onion to give you an extra soft, juicy meatball texture. Paired with a classic tomato sauce and lashings of parmesan cheese, this is sure to please the whole family.

Prep Time

20 mins + 1 hour in fridge

Cook Time

30 mins


6 ish

Spaghetti and Meatballs



  • 1kg beef and pork mince
  • 1.5 cup diced bread (equivalent of about 1 round bread roll) - no crust
  • ½ a grated onion
  • 1 tsp ground fennel seed
  • ⅓ cup milk
  • 2 cloves garlic (crushed and finely chopped)
  • Salt + pepper
  • 1/4 cup grated  parmesan
  • 2 free range eggs
  • 1ts Oregano 
  • a pinch of chilli flakes


1 jar good quality Passata
1 tin chopped Italian tomatoes

2 cloves of garlic (crushed and finely chopped)
Olive oil
Basil leaves
A tiny pinch of ground nutmeg (To taste. Be conservative as nutmeg is very strong.)



  1. Fry garlic and a handful of chopped basil leaves in olive oil until fragrant, then add passata and chopped tomatoes. Add a very conservative pinch of nutmeg and stir through (you can always add more if needed but use a light hand as nutmeg is strong). Simmer until the flavours are nicely infused into the sauce. Note: if you start the sauce before the meatballs, it will have lots of time to gently simmer before the meatballs are done, and then you can add them straight in.
  1. Remove crust and cut bread into small pieces.
  2. Soak bread in milk and grated onion for 5 - 10 mins.
  3. Mix all meatball ingredients together and roll into balls. Chill 30 mins - 1 hour in fridge.
  4. Fry on stove in olive oil or in air fryer for 8 mins on 200C.

Combine with the sauce and serve over spaghetti, topped with a generous sprinkle of parmesan and fresh basil leaves.


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