Classic Meatballs

IMG 8834

20 minutes is all it takes to make these delicious classic meatballs. Perfect for a midweek spaghetti dinner.


  • 500g tomato pasta sauce
  • 1/4 cup milk
  • 1/2 cup continental parsley, finely chopped
  • 1/2 cup parmesan, finely grated (plus extra to serve)
  • 3 cup spaghetti
  • 500g beef mince
  • 1/4 cup extra virgin olive oil
  • 1 large free range egg, lightly beaten
  • 1 garlic clove, crushed
  • 1/2 cup fine fresh breadcrumbs
  • 10 basil leaves, to garnish
View Method Classic Meatballs


  1. Place breadcrumbs in a small bowl and pour over milk. Set aside.
  2. Place mince in a large bowl. Add egg, parmesan, parsley and garlic, and season. Add breadcrumb mixture, then mix well to combine. Roll tablespoons of mixture into balls. Place on a large plate.
  3. Heat oil in a large frying pan over medium-high heat. Cook meatballs, turning, for 5 minutes or until browned. Add pasta sauce to pan and stir to combine. Reduce heat to medium-low, then simmer, covered, for 15 minutes or until meatballs are cooked through.
  4. Toss meatball mixture through spaghetti, and serve topped with basil leaves and extra parmesan.
View Ingredients Classic Meatballs
View Method Classic Meatballs
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