This is our tasty take on the Italian Spaghetti and Meatball classic. We guarantee it will quickly become a favourite in your household. It includes our Henrys herby tomato ketchup which you can order below.

Morbi vitae purus dictum, ultrices tellus in, gravida lectus.


70 Mins




Easy / Beginner

  • Cuisine: Italian

  • Prep Time: 30 mins

  • Cooking Time: 40 mins

  • Total Time: 70 mins

  • 400g Minced Beef

  • 100g Minced Pork

  • 1 Egg

  • 1 Small diced onion

  • 50g Slightly stale white bread

  • 3 tbsp Fresh parsley, finely chopped

  • 4 Garlic cloves, minced

  • 40g Parmigiano-Reggiano, freshly grated

  • 3/4 tbsp Salt

  • 1/4 tbsp Black Pepper

  • 3 tbsp Olive Oil

  • 400g tin Chopped tomato

  • 125ml Red wine

  • 1 tbsp Caster sugar

  • Generous amount of Henrys herby tomato ketchup

  • Mix the beef mince and pork mince together. Add the finely chopped onion, flat-leaf parsley, grated parmesan, and breadcrumbs. Combine the beaten egg and seasoning.

  • PRO TIP. If you mix together the mixture really well and dedicate a little more time to squeezing and mashing the mince, the more tender the finished meatballs will end up.

  • Heat oven to 220C/200C fan/gas 7.

  • Roll the mince mixture into meatballs. allowing about 5 per portion, then spread them out in a large roasting tin.

  • PRO TIP. The meatballs will brown better if spaced out a bit.

  • Drizzle with a little olive oil (about 1 tsp per portion), shake to coat, then roast for 20 mins they should brown up nicely.

  • Heat 3 tbsp olive oil in your largest pan. Add the crushed garlic and flash fry for 1 minute.

  • Stir in the chopped tomatoes, red wine, caster sugar, and a good glug of herby tomato ketchup. Simmer for 15-20 minutes until the sauce has slightly thickened. Taste and adjust seasoning as required.

  • While the sauce is cooking you can boil the spaghetti as directed on the packet. It’s advised 100g per portion.

  • Spoon the sauce over spaghetti, crown with the meatballs and serve with extra parmesan and a few basil leaves, for garnish if you have any to hand.