Ballymaloe Spaghetti and Meatballs


Photo Joleen Cronin


Ingredients: ( serves 4 -5)

2 x 380g Ballymaloe Bolgeneses sauce

300g dried spaghetti

2 tbsp of grated parmesan


For the meatballs:

480g minced beef

3 diced cloves of garlic

2 tbsp of freshly chopped parsley

50g grated parmesan

40g breadcrumbs

1 egg


These meat balls are full of delicious flavours. You could also add chilli if you would prefer a spicy kick!This meal can be prepared ahead and is a great meal when having friends or family over.

In a bowl mix together all the ingredients for the meatballs, adding the egg last to help bind everything together. Take a piece of the mixture and form a ball about the size of a whole walnut. Continue until all the meat balls are ready. Place a pan over a medium to high heat on the hob and heat a little oil, cook the meatballs in small batches until they have browned on the outside and have cooked through. You can take one out and cut it in half to test. Meanwhile cook the spaghetti according to the instructions on the pack. Heat the Bolognese sauce in a sauce pan until bubbling and add the cooked meatballs, when the pasta is cooked add it to meatballs and sauce. Place in a big serving bowl and generously top with grated parmesan.

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