Spaghetti with Meatballs

5 from 2 votes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 345 kcal


  • 400 g Spaghetti
  • 400 g Ground beef
  • 1 Pc. Clove of garlic
  • 2 Pc. Shallots
  • 4 tbsp Olive oil
  • 1 tsp Tomato paste
  • 400 g Chunky canned tomatoes
  • 0,5 tsp Whole cane sugar
  • Salt
  • Pepper
  • 1 Pc. Slices of toast
  • 3 tbsp Whipped cream
  • 1 Pc. Organic lemon
  • 4 Pc. Parsley stalks
  • 1 Pc. Egg


  • Pasta with meatballs is an Italian-American dish that classically consists of spaghetti and a tomato sauce with meatballs. The pasta dish with meatballs can alternatively be made with vegan mince. The recipe is a true classic among children's recipes and is ready in no time thanks to the canned tomatoes.
  • If you want to top it off, you can prepare baked spaghetti. The finished recipe is then placed in a baking dish and baked. Optionally, you can also add cheese, then the meatballs in tomato sauce come into their own. Good Appetite!

And this is how it is done:

  • Peel and finely chop the garlic and shallots. Sauté in olive oil in a pan for about 2 minutes until translucent.
  • Stir in tomato paste and add chunky tomatoes. Simmer over low heat for 20 minutes.
  • Then add sugar and season with salt and pepper.
  • Pluck the toast bread from the day before and place in a bowl with the cream. Let soak briefly.
  • Wash the lemon and rub the peel. Wash the parsley, dry briefly and chop finely.
  • Put the minced meat in a bowl. Add the egg, chopped parsley, lemon zest and the soaked toasted bread. Season with salt and pepper and knead everything well. Shape the mixture into small balls.
  • Cook the spaghetti in salted water as indicated.
  • Cook the spaghetti in salted water as indicated.
  • Drain the pasta and distribute on the plates. Add the meatballs with sauce and serve.


Serving: 100gCalories: 345kcalCarbohydrates: 29.1gProtein: 13.9gFat: 19.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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