Spaghetti & Meatballs



  • 500g WM Meats Premium Beef Mince
  • 1 cup soft breadcrumbs
  • 1 small onion, peeled and finely diced
  • 1 egg
  • salt and pepper to season


  • 1 tablespoon of olive oil
  • 1 onion, peeled and finely diced
  • 1 garlic clove, peeled and diced
  • ¼ cup frozen peas
  • ¼ cup carrot diced
  • 2 tablespoons tomato paste
  • 1 x 400g can diced tomatoes
  • 1/2 cup water
  • 1 teaspoon dried oregano
  • salt and pepper to season
  • 400g dried spaghetti


  1. First combine the mince, breadcrumbs, chopped onion, egg and salt and pepper in a medium bowl. Use your hand to mix well until combined. Using your hands, roll and shape the mixture in small balls. Place on a tray and into the fridge for 10 – 15 mins to chill.
  2. Remove the meatballs from the fridge before placing them in a fry pan on medium high heat. Turn the meatballs occasionally until they are browned on all sides. Remove the cooked meatballs from the frypan and place to the side
  3. To prepare the sauce, begin with heating the olive oil over medium heat in the frypan. Add onion and garlic and cook until the onion is soft and translucent. Add in the carrots, peas and oregano before adding the tomato paste. Add in the tomato paste and water and bring to the boil.
  4. Reduce the heat to medium low before adding the meatballs and stirring the pan to ensure that all the meatballs are covered. Place a lid on the frypan and simmer for 10 mins to allow the sauce to thicken.
  5. While the sauce is thickening, bring a saucepan of water to the boil before adding the spaghetti and cooking for 10 – 12 minutes or until al dente. Drain before serving with the meatballs and sauce.

(Serves 4-6)