Spaghetti con Polpette (Spaghetti with Meatballs)

Spaghetti con Polpette is a real family favorite. I always make a double batch and freeze some for a quick delicious meal.

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  • 1.
    To make the polpette
    Place the mince meats into a large bowl along with the onion, garlic, egg, breadcrumbs, basil, salt and pepper. Combine the ingredients well, cover with plastic wrap and refrigerate until required.
  • 2.
    To make the tomato sauce
    Place the tomato passata, garlic, bay leaf, cinnamon stick, salt and pepper into a medium size saucepan and bring to a simmer. Simmer on a low heat until reduced to a thick sauce.
  • 3. While the sauce is reducing, roll the mince mixture into walnut size balls and coat with a little flour.
  • 4. Heat the olive oil in a medium size frying pan and gently brown the meatballs, leaving them uncooked in the centre. Place the browned meatballs on paper towel.
  • 5. When the tomato sauce has reduced, gently place the meatballs into the sauce, making sure they are all covered with the sauce. Gently simmer the meatballs on a very low heat for 5 minutes, turn off the heat.
  • 6. Cook the spaghetti according to the instructions on the packet.
  • 7. Serve topped with the meatball sauce and grated parmesan cheese.
  • 8. Note: The meatball sauce can be frozen for up to 3 months. Once thawed, heat very gently to prevent the meatballs from going tough.

About The Author


Elizabeth’s culinary journey started in her childhood home. Coming from Greek and English immigrant parents, food always seemed to be the main focus of everyday life. “Dad would come home from ...