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Spaghetti with stuffed meatballs

Spaghetti with stuffed meatballs

Total Time
45 min
30 min
15 min


Extra lean beef mince, raw

750 g

Breadcrumbs, multigrain

25 g

Skim milk

2 tbs


1 medium


4 clove(s), crushed

Grated parmesan cheese

¼ cup(s), (20g)

Grated parmesan cheese

2 tbs

Fresh basil

¼ cup(s), or oregano

Fresh basil

2 tbs, or oregano, to serve


50 g, or fior di latte cheese, cut into 18 x 1cm cubes

Tomato passata

2 cup(s), (520g)

Canned diced tomatoes

1 400g can, (1 x 400g can)

Wholemeal pasta, dry

240 g, spaghetti


  1. Combine beef, breadcrumbs, milk, egg, half the garlic, parmesan, and basil in a large bowl. Shape 50g amounts (size of a plum) beef mixture into 18 meatballls. Insert a cube of mozzarella into each one and reshape as meatballs. Transfer meatballs to a dish in a single layer. Refrigerate for 15 minutes.
  2. Heat a large non-stick frying pan lined with a pan liner over high heat. Brown meatballs on all sides for 5 minutes or until golden. Set aside.
  3. Heat a large deep flameproof casserole dish over high heat. Add remaining garlic, cook for 20 seconds. Add passata, tomatoes and ½ cup (125ml) water and bring to the boil. Reduce heat to medium. Add meatballs and bring to a simmer. Cover, simmer over low heat, stirring gently a few times, for 10 minutes or until meatballs are cooked through.
  4. Meanwhile, cook spaghetti following package instructions. Drain.
  5. Divide pasta, meatballs and sauce among pasta bowls. Serve with extra parmesan and basil.


SERVING SUGGESTION: Salad made with mixed leaves or rocket and store-bought kale slaw (without the creamy dressing) with a drizzle of balsamic vinegar. TIP: You can use chicken or turkey breast mince instead of beef, if you like.