Spaghetti & Meatballs


  • Oil
  • 1 small onion
  • 1 clove of garlic
  • 1 small carrot
  • 115g lean minced beef
  • 55g fresh white breadcrumbs
  • Fresh parsley
  • Ground black pepper
  • 1 small egg (beaten)
  • 175g spaghetti
  • 1x 400g can of chopped tomatoes
  • 1x tablespoon of tomato purée


    1. Preheat the oven to 190°. Peel and grate the carrot, crush or finely chop the garlic, finely chop the onion.
    2. Gently fry the onion.
    3. Add the carrot, breadcrumbs, parsley, pepper and half of the cooked onions to the mince. Add just enough beaten egg to combine the mixture. Mix it all together.
    4. Form the mixture into meatballs and cook gently in the pan to brown the meatballs before transferring to the oven for 8-10 minutes.
    5. For the sauce, add a tin of chopped tomatoes to the other half of the cooked onions and simmer for 5-8 minutes. Add the tomato purée and season to taste.
    6. Cook the spaghetti in salted boiling water for around 10 minutes.
    7. Plate up. Add some grated cheese and fresh parsley.