Homely and tasty, spaghetti and meatballs is a classic dish. Dominic Chapman doesn't stray far from tradition in this version, though he does serve with some ingenious garlic bread croutons. This dish will impress all the family - kids will adore its delicious simplicity, while adults will appreciate the understated gourmet touches

Watch how Dominic Chapman cooks up his wonderful spaghetti and meatballs with mini garlic bites

Method
1.
For the meatballs, roughly blend or roughly chop the onion and red pepper
VideoVideo: Chop an onion
2.
Add the pork mince and beef mince to a large bowl and combine with the rest of the ingredients and 1 tablespoon of olive oil, mix well
3.
Shape into meatballs, approximately 40g each. Set aside on a cling film covered tray in the fridge until required
Room for a little one
Let your junior sous chef roll and shape the meatballs, just make sure they’re roughly the same size or else they’ll cook at different rates
4.
For the sauce, add olive oil to a pan over a low-medium heat. Gently sweat the shallots, courgette and garlic
VideoVideo: Crush garlic
What 'to sweat' means
To sweat is to cook something - usually vegetables - gently on a low-medium heat until tender but not coloured, while stirring frequently
5.
Add the red wine vinegar, chopped tomatoes and a pinch of sugar
6.
Cook for approximately 15 minutes, or until the sauce thickens. Add the Parmesan and season with salt and pepper. Set aside
7.
Cook the spaghetti in lightly salted boiling water for 8-9 minutes or until tender, stirring occasionally. Drain and toss in a very small amount of sunflower oil to stop it from sticking together
8.
Preheat the oven to 200°C/gas mark 6
9.
Mix the butter, olive oil, garlic, parsley and black pepper together in a bowl
10.
Rip the sourdough bread into small bite-sized chunks
11.
Use your hands to coat all the chunks of bread in the garlic butter mix
Room for a little one
It is important that the kids wash their hands immediately after this step, or else their hands will reek of pungent garlic for days!
12.
Place the chunks on a baking tray and cook in the oven for 8 minutes, or until the bread is golden brown and the butter is bubbling. Sprinkle with Parmesan once cooked
13.
Fry the meatballs in a little olive oil until golden brown. Transfer to an oven set to 200°C/gas mark 6 and cook for 8 minutes
14.
Reheat the tomato sauce in a pan and fold through the spaghetti
15.
Spoon the spaghetti into bowls and add the meatballs and garlic bites. Serve immediately
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Ingredients

Meatballs

Tomato sauce

Mini garlic bites

Spaghetti

Equipment

  1. Blender

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Nutrition (per Portion)

Calories

707
35%

Sugars

11g
12%

Fat

28g
40%

Saturates

8g
41%

Salt

682mg
11%
of an adult's guideline daily amount
Dominic Chapman's spaghetti and meatballs recipe comes with a few gourmet touches, garlic bread croutons will be a revelation

Spaghetti and meatballs recipe Tweaks

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