• 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 1 x 750g pack 20% fat British pork mince by Sainsbury's
  • 2 medium eggs, lightly beaten
  • 75 g fresh white breadcrumbs
  • 75 g Parmesan, grated
  • 14 g parsley, chopped
  • 1 x 390g carton chopped tomatoes
  • 2 garlic cloves, finely chopped
  • 1 tsp caster sugar
  • 350 g spaghetti


  1. 1

    In a nonstick frying pan, heat 1 tablespoon of the oil over a medium heat and cook the onion for 7-8 minutes. Transfer to a bowl and mix with the pork mince, eggs, breadcrumbs, Parmesan and nearly all the parsley. Divide and shape into 40 balls. Place half on a tray and freeze for later use. Once frozen, you can put them in a freezer bag.

  2. 2

    Heat the remaining oil in the pan and fry the meatballs over a medium-high heat for 6-7 minutes, turning regularly, until cooked through.

  3. 3

    Add the tomatoes, garlic, sugar and 200ml of water to the pan. Bring to the boil, and simmer for 15 minutes, until thick. Add the meatballs for the last 5 minutes and season.

  4. 4

    Meanwhile, cook the spaghetti in a pan of lightly salted water following the pack instructions. Drain well.

  5. 5

    Split the spaghetti between bowls, top with the meatballs and sauce. Garnish with the rest of the parsley.

  6. 6

    To give your sauce an adult kick, add a generous pinch of dried chilli flakes to the sauce before serving.

Nutritional Details

Each serving provides
  • Energy 4480kj 1070kcal 54%
  • Fat 50.0g 71%
  • Saturates 18.0g 90%
  • Sugars 10.0g 11%
  • Salt 0.9g 15%

% of the Reference Intakes

Typical values per 100g: Energy 942kj/225kcal

Each serving provides

85.0g carbohydrate 6.0g fibre 65.0g protein

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