Sarah's Spaghetti & Meatballs

Supervalu realfood 12122304880 meatball 2 Supervalu realfood 12122304880 meatball 2

By Sarah Butler

A versatile family favourite, these meatballs are quick and easy to make and great for batch cooking.

4 people 30 minutes 30 minutes


  • 1 - Beef Stock cube, crushed
  • 80 g Breadcrumbs
  • 50 g Butter
  • 1 tin Chopped Tomatoes
  • 1 - Egg Yolks
  • 1 tbsp Fresh Basil finely chopped
  • 2 - Garlic Cloves crushed
  • 4 tbsp Olive Oil
  • 1 - Onion finely chopped
  • 2 tbsp Parmesan Cheese grated
  • 1 - Red Pepper finely chopped
  • 1 pinch Salt and Black Pepper
  • 500 g SuperValu Fresh Irish Extra Lean Beef Steak Mince
  • 2 tbsp Tomato Puree
  • 3 - Tomatoes finely chopped
  • 0.5 pint Water


  1. First make the meatballs: Add the mince, breadcrumbs, 1 tbsp tomato purée, egg yolk, fresh basil, stock cube (crushed) and salt and pepper into a large bowl. Use your hands to combine all ingredients really well. Roll into 20 even sized balls, each about the size of a ping pong ball.
  2. Add 2 tbsp olive oil and 25g butter to a frying pan on medium-high heat, cook meatballs in batches of 8-10 ensuring they are browned all over. Set aside.
  3. In the same frying pan add 2 tbsp olive oil and 25g butter to a frying pan on medium-high heat and brown off the onion for 2-3 minutes.
  4. Add crushed garlic and fry for a further 1 minute, then add the red pepper and tomatoes.
  5. Add your tin of chopped tomatoes, stir, and bring to a simmer. Allow to reduce to a sauce consistency.
  6. Use a handheld blender to blitz the vegetables into a smooth sauce.
  7. Return the meatballs to the tomato sauce, and add a little water if required to bring the sauce just below the height of the meatballs. Simmer for 30 minutes until the meatballs are cooked through.
  8. For a slow-cook option: Transfer everything to a slow cooker and cook on low for 3-4 hours.
  9. Garnish with grated parmesan before serving with pasta or potatoes.
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