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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Soak the bread sauce mix in the milk until absorbed.
Add the mince, grated onion, garlic, parmesan, parsley, eggs, Italian seasoning, chilli flakes, and oregano. Mix well with your hands.
Roll the mixture into meatballs.
Cook the diced onion and garlic in a pan until softened.
Stir in the tomato purée, then add the passata, garlic granules, and Italian herbs. Simmer until the sauce thickens.
Brown the meatballs in a little oil, then add them to the sauce and simmer until cooked through.
Serve the meatballs and sauce over spaghetti, topped with parmesan and parsley.
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You can substitute bread sauce mix with breadcrumbs if preferred.
Adjust the amount of chilli flakes to suit your spice preference.
Can I use only beef or pork for the meatballs?
Yes, you can use only beef or pork if you prefer.
What can I use instead of tomato passata?
You can use canned crushed tomatoes as an alternative.
How do I know when the meatballs are cooked?
The meatballs are cooked when they are browned on the outside and no longer pink inside.
Can I make the meatballs ahead of time?
Yes, you can prepare the meatballs in advance and refrigerate them until ready to cook.
Is there a gluten-free option for this recipe?
Use gluten-free breadcrumbs and spaghetti to make this recipe gluten-free.
