Skip to content

Henry’s Spaghetti and Meatballs

Prep/Cooking Time: 70 mins
Meal Type: Italian
Difficulty: Easy/Beginner
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.


  • 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.
Back To Top