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Italian meatballs with spaghetti

Italian meatballs with spaghetti

Total Time
40 min
15 min
25 min


Oil spray

1 x 3 second spray(s)

Peppercorn Food Company Meatballs, Beef, Extra Lean

400 g

Brown onion

1 medium, finally chopped


1 small, finely chopped


2 clove(s), crushed

Fresh red chilli

1 whole, deseeded, finely chopped

No added salt tomato paste

1 tbs

Whole tomato canned in tomato juice

400 g, (1x400g can) cherry variety

Chicken stock

cup(s), (80ml)

Balsamic vinegar

1 tsp

Dry pasta

200 g, spaghetti


  1. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook meatballs, turning, for 7–8 minutes or until golden. Transfer to a plate.
  2. Cook onion and zucchini in same pan, stirring, for 5 minutes or until softened. Add garlic and chilli and cook, stirring, for 1 minute or until fragrant. Add tomato paste and cook, stirring, for 1 minute. Add tomatoes, stock and vinegar and bring to the boil. Reduce heat and simmer for 3–4 minutes or until slightly reduced. Add meatballs. Cover and simmer for 5 minutes or until sauce is slightly thickened and meatballs are cooked through.
  3. Meanwhile, cook spaghetti in a large saucepan of boiling salted water, following packet instructions, until tender. Drain. Top spaghetti with meatball mixture to serve.


SERVING SUGGESTION: Mixed salad leaves. TIP: We used Peppercorn brand meatballs, which are extra lean and gluten free. If unavailable, use other ready-made meatballs. Add it: ¼ cup (20g) finely grated parmesan cheese to serve. Swap it: Spaghetti for 4 large zucchini (cut into spirals/zoodles) for a gluten-free meal.