Pork and Veal Meatballs and Spaghetti

This recipe dishes up all the images that the words spaghetti and meatballs promise. Soft, juicy meatballs, umami flavour, rich Italian-style sauce, clinging to the strands of spaghetti...oh my goodness. MOUTH WATERING! 

It’s a pretty straightforward recipe that should take about 40 mins if you're organised. You will be saving this one in the weekly faves.

Ingredients: Serves 4


  • 1 lightly packed cup of diced white sandwich bread , crusts removed
  • 1 small brown onion
  • 500 g pork and veal mince
  • 1 egg
  • 1/4 cup fresh parsley , finely chopped
  • 2 garlic minced cloves
  • 1/4 cup parmesan cheese, freshly grated
  • 3/4 tsp salt
  • 1/4 tsp black pepper


  • 2.5 tbsp olive oil
  • 2 garlic cloves, minced
  • 3/4 cup brown onion, finely chopped 
  • 700 g tomato passata 
  • 1/2 cup water
  • 1 tsp chili flakes
  • 3 tsp dried Italian herb mix (parsley, basil, thyme, oregano)
  • 1 tsp salt
  • Black pepper


  • Pasta of choice
  • Parmesan
  • Parsley, finely chopped (optional)



  1. Grate the onion using a standard box grater in a large bowl until you have about 1/2 cup of grated onion and juices. 
  2. Add bread, mix to combine so the onion juice soaks the bread and disintegrates. Set aside while you prep the other ingredients (5 min or so).
  3. Add all the remaining Meatball ingredients. Use hands to mix well.
  4. Measure out a heaped tablespoon and roll lightly to form a ball. Repeat with remaining mixture. (Note 5)
  5. Heat 1 1/2 tbsp olive oil in a large non stick fry pan over medium high heat. Add the meatballs and brown all over - about 3 - 4 minutes. 
  6. When they are browned but NOT cooked through, carefully transfer them onto a plate.


  1. Heat 1 tbsp of olive oil into the fry pan. 
  2. Add the onion and garlic and sauté for 2 to 3 minutes until translucent. Add the remaining Sauce ingredients. Bring to a simmer, then turn down to medium low so it bubbles gently rather than splattering everywhere.
  3. Carefully transfer the meatballs and any juices that have pooled on the plate into the Sauce.
  4. Cook the meatballs for 8 - 10 minutes, turning and stirring occasionally. Adjust Sauce salt and pepper to taste.
  5. While the meatballs are cooking, cook your pasta of choice.
  6. Serve the meatballs on pasta, garnished with extra parmesan and parsley if using.

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