Tips for how to make spaghetti & meatballs
- Using clean hands, mash and squeeze the meatball ingredients together until you have a soft, slightly sticky mixture. This will help bind them together during cooking and create the characteristic gentle chew
- Use slightly damp hands when rolling the meatballs to prevent the mixture from sticking, creating a cleaner finish
- Don’t overcrowd the baking tray when roasting the meatballs – if you do, the meatballs will sweat rather than brown, loosing flavour and resulting in a dry texture
- When making the sauce, don’t let the garlic take on colour, as this will create a bitter flavour throughout your dish
Can I make this recipe ahead?
- The meatballs and sauce can be fully cooked and chilled in an airtight container for up to two days. Reheat in a covered saucepan over a medium heat until both are piping hot. Or, chill the raw meatballs and cooked sauce in separate airtight containers for up to two days before cooking as directed
- To cook the spaghetti in advance, cook following pack instructions until al dente, then drain in a colander and rinse under cold running water to halt the cooking process and remove excess starch. Toss with a drizzle of olive oil, drain well, then transfer to an airtight container and chill for up to two days. To reheat, bring a pan of water to the boil, add the cooked spaghetti and cook for 2-3 mins until piping hot
What is the best mince to use for the meatballs?
Beef mince with a higher fat percentage (around 15%) is best for the meatballs, as this will ensure a juicy texture. It's also best to mix the beef mince with pork mince or sausagemeat for a gentler, more balanced flavour and softer, juicer texture.
How to freeze spaghetti & meatballs
- To freeze the meatballs and sauce together, toss the cooked meatballs through the sauce, then leave to cool fully. Freeze in an airtight container for up to a month. Defrost fully overnight in the fridge, then reheat in a covered saucepan over a medium heat until both are piping hot
- To freeze the uncooked meatballs separately, put on a baking tray lined with baking parchment, spaced evenly apart, and freeze until firm. Transfer to an airtight container and freeze for up to a month. Defrost fully overnight in the fridge, then cook as directed
- Freeze the cooled tomato sauce in an airtight container for up to a month, then defrost fully overnight in the fridge before reheating in a covered pan over a medium heat until piping hot
- To freeze the cooked spaghetti, drain in a colander, rinse under cold running water until cool, then toss with a drizzle of olive oil. Drain well, transfer to an airtight container and freeze for up to a month. Defrost fully in the fridge overnight, then reheat in a pan of boiling water for 2-3 mins until piping hot
What to serve with spaghetti & meatballs
Variations on spaghetti & meatballs
- Give the tomato sauce an extra kick by adding 1 tsp chilli powder or chilli flakes, or 1 tbsp sriracha or rose harissa. For boosted flavour, try adding 1 tbsp Dijon mustard
- You can try adding other spices to the sauce, such as smoked paprika and cinnamon. Fry these for a couple of minutes in 1 tbsp olive oil to release their aromas before stirring in the chopped tomatoes and other ingredients
- Make the sauce creamier by adding 2-4 tbsp double cream or crème fraîche
- Boost the veg content of the sauce by adding chopped mushrooms, spinach, red peppers or kale
- Add chopped chorizo when cooking the meatballs for a Spanish-style twist
- Add herbs to the meatballs, such as thyme, mint or dried oregano. Alternatively, 2-3 chopped garlic cloves will also provide a flavour boost
- Substitute half the fresh breadcrumbs in the meatballs with panko breadcrumbs for extra texture
- If you like, replace the meatballs with vegetarian or vegan alternatives to make this recipe meat-free
- Top with a drizzle of fresh basil pesto and torn mozzarella for an extra-luxurious garnish
- Swap out the pasta type, if you like – tagliatelle or pappadelle would also work well. Or, you can use shorter pasta lengths, like fusilli or penne
How do I prevent the spaghetti from sticking together?
When cooking the spaghetti, you can use the following tips to prevent the individual strands from sticking together:
- Use a large enough pan of water so there is more room for the pasta to expand while cooking. This will also dilute the starch, which can cause pasta to stick together. Wait for the water to come to the boil before adding the spaghetti – if you add it too early, the pasta will be in the water for too long without cooking properly, which risks releasing more starch and sticking together
- Add salt to the water – this helps prevent the pasta from sticking together due to the starches gelling, and it boosts the flavour
- Stir the pasta often, from around 1-2 mins after adding it to the pot
- Drain the pasta immediately when it is cooked to your preference. Overcooking the pasta or leaving it in the hot pan can cause more starch to be released, which will make it stickier
