Spaghetti with meatballs

Homemade meatball is a complete new level of palatability, quite unlike the frozen ones in the supermarket. This delicious and wholesome, Italian-American dish is ideal for any dining table.

The sauce for this dish is also homemade and very basic but fail proof. This same sauce, I use for other pasta and pizza base. You may have seen it else where on my blog under other recipes.

As for the meatballs, you will need a choice of meat (pork/beef/chicken), some herbs and a good blender. That’s it!

So now that you have some idea, let’s get right into the recipe …

Ingredients: –

For the meatball

  • 4 cloves garlic
  • 4-5 large champignon mushroom, minced
  • 1 bowl, minced meat (I used pork)
  • 2 tsp dried oregano
  • salt & pepper, according to taste
  • 1 tbsp parmesan (optional)

For the sauce

  • 8 large tomatoes, pureed
  • 5 fresh Italian basil leaves
  • 4 garlic cloves, minced
  • 1 red onion, chopped
  • 3 tbsp butter or olive oil
  • 1 tbsp tomato paste, from tin
  • pinch of sugar
  • 1 tbsp salt or more, according to taste
  • 1-2 fresh red chillies, if using
  • 1-2 tsp dried oregano
  • 1/3 tsp black pepper powder
  • 1 tbsp parmesan (optional)


  • Spaghetti
  • Mozzarella (for garnish)
  • Fresh Parsley or basil (for garnish)
  • Parmesan (for garnish)


  1. Cook the spaghetti according to the instructions on the packet, then drain and rinse under cold running water. Set aside.
  2. In a powerful blender, add all the ingredients listed under the meatball (above) and blend lightly for about 2 minutes.
  3. Using a tablespoon, scoop out the mix from the blender and form bite-size balls.
  4. In a flat pan, heat some oil or butter and pan-fry these meatballs, flipping sides every minute or two. Once cooked on all sides, set them aside.
  5. Heat butter or olive oil in a pan, sauté garlic and onions for a few minutes or until the onions turn transparent.
  6. Pour in the tomato puree along with the tomato paste and cook on medium heat for 4-5 minutes.
  7. Season with salt, pepper, Parmesan and oregano. Also put in the fresh Italian basil at this point.
  8. Turn off the heat. Allow the ingredients in the pan to cool down then pour it into a blender and blend until a smooth paste is formed.
  9. Pour the sauce back into a large pan, Add some water if too thick. Place the meatballs gently and generously all over the sauce. Cover with lid and allow the sauce to seep into the meatballs. This should take about 8 minutes.
  10. Finally, add in the spaghetti to the pan and gently mix to combine the sauce and the pasta. (Serving the meatball sauce over the spaghetti is usually what most chefs opt for; I just like to have the sauce all over the noodles hence this method. The choice is yours)
  11. Garnish your dish with some Parmesan cheese and some basil or parsley.











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