James Strawbridge's Spaghetti Meatballs

James Strawbridge's Spaghetti Meatballs

Looking for a quick and easy family favourite to get on the table in no time? This speedy recipe for spaghetti and meatballs will fill hungry tummies fast.

Serves 4


500g beef mince
1 clove garlic
Fresh parsley, chopped
3 tbsp breadcrumbs
1 egg, beaten
250g spelt spaghetti
250ml beef stock
400g tomato and basil sauce
2 shallots, finely diced
2 tbsp extra virgin cold pressed rapeseed oil
30g fresh basil
Salt and cracked black pepper
Parmigiano Reggiano to serve



  1. Make your meatballs by combining the beef mince, garlic, breadcrumbs, egg and parsley in a bowl. Season well. Dust a chopping board with flour, then scoop out small handfuls of the mixture and use the floured surface to roll into a ball. 
  2. Fry the meatballs in a large pan with chopped shallots and a good glug of rapeseed oil. Season to taste.
  3. Once they have browned, add in beef stock and reduce for 5-6 mins. Then add in the tomato and basil sauce plus half of the finely chopped fresh basil.
  4. Cook the pasta in salted boiling water for 7-8 mins.
  5. Take your cooked pasta straight out of the saucepan and add in with your meatballs to coat in the rich sauce.
  6. Stir and serve at the table with plenty of grated parmesan on top of each plate. Use the remaining basil torn at the table.