Spaghetti and Meatballs

Spaghetti with Meatballs – a Classic!

Posted on Posted in Italian, Non Vegetarian, Recipe
Spaghetti and Meatballs
Spaghetti and Meatballs

Have you watched The Godfather? Chances are that you would have.  Spaghetti and meatballs are an integral part of a lot of scenes. The Mafiosi family digging into a hearty plate of spaghetti and meatballs while discussing  ‘business’.  Everytime I dig into a plate, I cannot but think of the movie. Some associations last forever.

And it is not too difficult a dish to make.  So on a Saturday afternoon, the three of us got down to making spaghetti. The little  one was super excited to cook with us. We usually let her work on the non dangerous (even if it is messy !) stuff. This time her job was to help us shape the meatballs.

Spaghetti with Meat Balls – a Classic!

Spaghetti with Meat Balls – a Classic!

Spaghetti and Meatballs


  • 1 cup of bread crumbs
  • 500 gms of mutton mince
  • 2 eggs
  • 6 cloves garlic, crushed
  • ½ cup basil, finely chopped
  • 3 tsps of oregano
  • 2 tsps chilly flakes
  • ½ tsp pepper
  • 3 onions finely chopped
  • 3 tomatoes finely chopped
  • 1 cup of tomato puree
  • 1 tsp of balsamic vinegar
  • 1 cup basil leaves
  • finely grated parmesan, to serve
  • 500 gms of spaghetti cooked till al-dente
  • Finely grated parmesan
  • Vegetable Oil
  • Extra virgin olive oil
  • Salt to taste


    The Making of the Meat Balls
  • In a large bowl, bring together the bread crumbs, minced meat, finely chopped parsley and the eggs along with a dash of salt and pepper. Mix all of these really well.
  • Next roll this mixture into balls. Set them aside in the fridge for around 15 minutes so they are nice and firm. This little step ensures, that they do not fall apart in the deep frying process.
  • Heat around 3- 4 tablespoons of vegetable oil in a deep frying pan over high heat.
  • Once the oil is hot enough, cook these meat balls in batches.
  • Make sure you fry these on a medium flame, turning them over frequently so they are well cooked.
  • Place them on a kitchen towel to drain off the oil and set them aside
    The Making of the Sauce
  • To another pan, add some extra virgin olive oil
  • Once the oil is hot enough add the garlic and sauté till it browns a little bit
  • Next throw in the onions and fry till they turn nicely golden
  • Add a dash of pepper, chilly flakes and oregano. You could add any other Italian herb of your choice though.
  • Add the finely chopped tomatoes and tomato paste in next and fry till the oil leaves the sides of the pan
  • Tear a few leaves of fresh basil and a dash of balsamic vinegar
  • Add some water to get the desired consistency and let it simmer away for a good 20 minutes to get a nice deep rich thick sauce
  • Next add the meat balls to the sauce and turn them over till they are well coated in the sauce.
  • Let the sauce bubble away for around 15 more minutes till the sauce is reduced and is thick enough
  • Add a few dollops of butter to get a beautiful glossy sauce
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 The Plating

  • Serve the spaghetti topped with meatballs and some of that rich sauce
  • Grate some parmesan over your pasta and garnish with some fresh basil leaves

Enjoy with a glass of wine!


This post was originally published on Local Banya as part of their marketing campaign.

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