Pork and veal meatballs with fresh tomato sauce

Make an iconic bowl of spaghetti and meatballs with this delicious pork and veal meatball recipe. Cooking in a deliciously spiced tomato sauce, this one is sure to hit the spot.

  • 1 hr cooking
  • Serves 6
  • Print


Pork and veal meatballs with fresh tomato sauce
  • 2 tablespoon olive oil
  • 1 small brown onion, finely chopped
  • 1 clove garlic, crushed
  • 315 gram minced pork
  • 315 gram minced veal
  • 1 cup (70 grams) stale breadcrumbs
  • 2 teaspoon finely grated lemon rind
  • 2 tablespoon roasted pine nuts, coarsely chopped
  • 1/2 cup (40 grams) finely grated parmesan cheese
  • 2 teaspoon finely chopped fresh oregano
  • 2 tablespoon finely chopped fresh flat-leaf parsley
  • 1 teaspoon sweet paprika
  • 1 egg
  • 500 gram spaghetti
Tomato sauce
  • 1 tablespoon olive oil
  • 1 clove garlic, finely chopped
  • 6 large tomatoes, coarsely chopped
  • 2 tablespoon fresh oregano, finely chopped


  • 1
    In a small frying pan, heat 2 tsp of the oil; add onion and garlic and cook, stirring, until soft. Cool.
  • 2
    In a large bowl, combine onion mixture with minces, breadcrumbs, rind, nuts, cheese, herbs, paprika and egg; season. Roll tablespoons of mixture into balls; place on tray, refrigerate 30 minutes.
  • 3
    Make tomato sauce: Heat oil in large saucepan; cook garlic, stirring, until fragrant. Add tomatoes and oregano to pan; bring to the boil. Reduce heat, simmer, uncovered, about 15 minutes or until mixture has thickened. Season to taste.
  • 4
    Heat remaining oil in large frying pan; cook meatballs, until browned all over. Add meatballs to tomato sauce; simmer, uncovered, 10 minutes or until cooked through.
  • 5
    Meanwhile, in large saucepan of boiling water, cook spaghetti until tender; drain.
  • 6
    Serve spaghetti topped with meatballs, tomato sauce and some extra parmesan cheese.


Some butchers sell a pork and veal mixture, this is fine to use here; buy 625 grams.

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