Italian Style Meatballs and Spaghetti with Salad

Serves: Serves 5
Prep: 15 minutes
Cooks In: 25 minutes

Italian Style Meatballs and Spaghetti with Salad

Who doesn’t love meatballs? It’s a family favourite. This recipe is from the My Food Bag Classic bag, and has been eaten and declared delicious by thousands of families, so it’s sure to be a favourite with your family too.

To make this dairy-free, just leave out the Parmesan cheese and use dairy-free milk (e.g. soy or almond). Using the two different kinds of meat to make the meatballs gives you a really great flavour and texture, but if you’d prefer it’s fine to just choose one (either beef or pork would be delicious!). You’ll love this tomato pasta sauce recipe – it works great with any pasta! The sugar is key to a well-balanced flavour.


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  • beef mince 250-300g
  • pork mince 250-300g
  • egg 1 whisked
  • parmesan cheese 2 tablespoons finely grated
  • garlic 1 clove minced
  • oregano 1 ½ tablespoons chopped
  • panko breadcrumbs 3 tablespoons
  • salt ½ teaspoon
  • ground black pepper pinch

Tomato sauce

  • olive oil 1 tablespoon
  • brown onion 1 finely diced
  • garlic 2 cloves, minced
  • oregano 1 tablespoon chopped
  • tomato passata 700g bottle (alternatively use 2 x 400g cans crushed Italian tomatoes)
  • sugar pinch
  • salt ¼ teaspoon
  • ground black pepper pinch
  • milk ½ cup
  • spaghetti 350g


  • lettuce 1, leaves torn
  • Lebanese cucumber 1, finely sliced
  • Dressing of your choice

To serve

  • parmesan cheese 2-3 tablespoons finely grated
  • parsley 2 tablespoons torn


Bring a full kettle to the boil.

  1. Combine all meatball ingredients in a bowl and mix well. Using clean, damp hands, shape into golf ball sized balls. Set aside.

  2. Heat oil in a large fry-pan over medium heat. Add onion, garlic and oregano and cook for 3-4 minutes until softened. Add tomato passata, sugar, salt and pepper to the pan. Half fill the empty passata bottle with ½ cup boiling water, screw on lid, shake and pour into pan. Simmer sauce for 4-5 minutes until slightly thickened. Stir through milk.

  3. Add meatballs to tomato sauce and simmer on medium-low for 8-10 minutes, until cooked through (do not stir the sauce). Turn meatballs halfway through cooking.

  4. While the meatballs cook, bring a large pot of salted water to the boil. Add pasta and cook for 8 minutes until al dente (just cooked). Drain and gently toss with meatballs and sauce.

  5. Toss salad ingredients together.

To serve, spoon spaghetti and meatballs into bowls, sprinkle with parmesan cheese and garnish with parsley, if desired. Serve salad on the side.

Nutritional Information Per Serving
68.8 g
9.2 g
Total Fat
15.9 g
35 g