From Bobbie's original dinner cards
A recipe keepsake from Bobbie's Kitchen
Spaghetti with Meatballs
Classic, hearty and full of flavour — comforting, easy and better than a restaurant.
Bobbie's kitchen notes: use a mix of beef and pork for the best flavour and texture; don't overmix the meatballs to keep them tender; let the meatballs simmer in the sauce for maximum flavour; you can make the sauce ahead of time — it tastes even better the next day; freeze cooked meatballs and sauce for up to 3 months; for a lighter version, use ground turkey or chicken. Serve with garlic bread or focaccia, a green salad, roasted vegetables or steamed broccoli. Storage: fridge up to 4 days; freeze meatballs and sauce up to 3 months — thaw overnight and reheat gently on the stovetop. Nutrition per serving from Bobbie's card (approximate): 560 calories, 32 g protein, 24 g fat, 56 g carbohydrates, 5 g fibre.
Ingredients
For the meatballs
- 1 lb ground beef (80/20)
- ½ lb ground pork (optional but adds great flavour)
- ½ cup Italian breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 large egg
- 3 cloves garlic, minced
- 1 small yellow onion, finely diced or grated
- 2 tbsp fresh parsley, chopped
- 1 tsp Italian seasoning
- 1 tsp salt (to taste)
- ½ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- 2 tbsp milk
For the marinara sauce
- 2 tbsp olive oil
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (14.5 oz) can tomato sauce
- 2 tbsp tomato paste
- 1 tsp Italian seasoning
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp salt (to taste)
- ½ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- 1 tsp sugar (optional, to balance acidity)
For the pasta
- 1 lb spaghetti
- Salt for pasta water
For serving (optional)
- Extra Parmesan cheese
- Fresh parsley or basil, chopped
- Garlic bread
- Side salad
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Method
- 1
Make the meatball mixture: in a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, egg, garlic, onion, parsley, Italian seasoning, salt, pepper and red pepper flakes. Mix gently until just combined — do not overmix.
- 2
Form the meatballs: roll the mixture into 1½–2 inch meatballs. You should get about 18–20 meatballs.
- 3
Brown the meatballs: in a large skillet, heat 2 tbsp olive oil over medium heat. Brown the meatballs in batches on all sides (about 6–8 minutes). They do not need to be fully cooked. Remove and set aside.
- 4
Make the marinara sauce: in the same pot, add a little more olive oil if needed. Sauté onion for 3–4 minutes until soft. Add garlic and cook 1 minute.
- 5
Simmer the sauce: add crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, basil, oregano, salt, pepper and sugar (if using). Stir well and bring to a simmer.
- 6
Cook the meatballs in the sauce: return the browned meatballs to the sauce. Cover and simmer on low heat for 25–30 minutes, until the meatballs are cooked through and tender.
- 7
Cook the spaghetti: bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Drain.
- 8
Combine and serve: toss the cooked spaghetti with some of the sauce, or plate the spaghetti and top with meatballs and extra sauce.
- 9
Garnish and enjoy: top with fresh parsley or basil and extra Parmesan. Serve with garlic bread and a fresh salad. Enjoy!
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From Bobbie's “Bobbie's Recipe Cards (batch 5)”. Written up by Bobbie's Kitchen · Updated 26 October 2026