Italian Style Meatballs

Italian Style Meatballs

Moving to the UK from Poland in 2006, Bea Lubas shares her love of food, photography and wellbeing on her inspiring blog, Bea’s Cookbook. Exploring the rich aromas and healthy ingredients of Mediterranean cooking, she’s shared her irresistible yet simple recipe for classic Italian Style Meatballs with Spaghetti.

Italian Style Meatballs with Spaghetti

Serves 6


  • 1 onion, finely chopped
  • 3 garlic cloves, crushed
  • 900g/2lb freshly minced Scotch Beef PGI
  • 1 tsp. each of oregano, rosemary, basil, thyme, majoram (dry or fresh), finely chopped
  • 1 free-range egg, beaten
  • 6 tbsp. ground almonds or breadcrumbs
  • 100g (around 12) sun-dried tomatoes, finely chopped
  • Salt and freshly ground black pepper
  • 1-2 tbsp. rapeseed oil
Tomato Sauce:
  • 1-2 tbsp. of rapeseed oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 can chopped tomatoes
  • 350ml passata
  • Salt and freshly ground black pepper
To serve with:

500g fresh egg spaghetti
Grated parmesan
Basil leaves


  1. In a bowl, mix the minced beef with chopped onion and crushed garlic. Add the herbs, the beaten egg, ground almonds (or breadcrumbs) and sun-dried tomatoes. Season the meat with salt and pepper and mix well. Fry a tiny bit to check the seasoning and adjust if necessary.
  2. Divide the mixture into 50 small balls. If you prefer bigger meatballs, divide the mixture into 25 balls. Heat the oil in a large frying pan and brown the meatballs, turning them from time to time to make sure they are browned evenly. Remove from the pan and leave on the side.
  3. To make the sauce, heat the oil in a large heavy pan and add the chopped onion and crushed garlic. Cook until golden before adding the chopped tomatoes and passata, and seasoning with salt and pepper.
  4. Bring the sauce to the boil and place all the meatballs in the sauce, covering it with a lid and leaving it to simmer for around 30 minutes. Take the lid off and then simmer for a further 10-15 minutes, or until the sauce has thickened.
  5. In the meantime, cook your spaghetti following the instructions on the packet. Place it in bowls once cooked and top with meatballs and the sauce. Serve with grated parmesan and basil leaves.



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