Spaghetti and Meat Balls

Serve hot meatballs with cooked spaghetti and wilted spinach.

  • Serves 4
  • 15 mins to prepare
  • 20 mins to cook
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Serve with freshly grated Parmesan on top if you wish


  • 500g Quality Mark beef mince
  • 1 small red onion, very finely chopped
  • 2 cloves garlic, crushed
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 red chilli, deseeded and finely chopped
  • 2 tablespoons finely chopped flat leaf parsley leaves
  • ½ cup fresh white breadcrumbs
  • ¼ cup seasoned flour
  • 1 cup vegetable stock
  • 400g can cherry tomatoes in juice, drained

To serve

  • 400g dried spaghetti, cooked until al dente
  • 4 good handfuls spinach, wilted


  1. In a large bowl combine the beef mince, onion, garlic, coriander, cumin, chilli, chopped parsley and the breadcrumbs. Season with a little salt. (It is a good idea to fry off a small piece of the beef mince mixture and taste for seasoning).
  2. Roll the beef mince mixture into about 24 small balls. Place the seasoned flour on a large flat plate. Roll beef mince balls in the seasoned flour.
  3. Heat a dash of oil in a large frying pan and brown the meatballs, in batches, transferring to a plate as you go.
  4. Wipe out the frying pan with kitchen paper and return the meatballs. Pour in the stock and cherry tomatoes and cover with a lid. Place over low heat and simmer for 10 minutes.
  5. Serve hot meatballs with cooked spaghetti and wilted spinach.

Tips and Tricks

  • Keep drained tomato juice in the fridge or freeze for another dish. Serve with freshly grated Parmesan on top if wished.
  • New Zealand beef – nature’s power pack of essential nutrients, protein, iron, zinc and vitamin B12 to name a few.
  • We've used tinned cherry tomatoes as they're not quite in season yet. A handy staple to have in the pantry. If this dish becomes a family favourite, swap them out for the fresh variety in the summer months.


Find more Beef + Lamb NZ recipes on their website.

calories per serving

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