jc walke traditional butchers kentish town spaghetti and meatballs recipe

Spaghetti & Meatballs

Everyone’s favourite family-night dinner! A really tender meat mixture, slow-simmered, with a flavourful sauce and topped with parmesan cheese, this is sure to delight even the fussiest of eaters. Recipe serves four people. 


  • vegetable oil 2 tbs
  • onion 1 large, finely chopped
  • garlic 3 cloves, sliced
  • dried chilli flakes ½ tsp
  • tomato purée 1 tbsp
  • plum tomatoes 400g tin
  • English mustard 1 tbsp
  • Spaghetti 400g
  • Flat-leaf parsley chopped to make 1 tbsp


  • beef mince 300g
  • pork mince 200g
  • onion 1 small, grated
  • parmesan 30g, finely grated, plus extra to serve
  • dried oregano 1 tsp



To make the meatballs, put the mince, grated onion, parmesan, oregano and lots of seasoning into a bowl and mix really well. With slightly wet hands, form into 20 balls, put onto a baking tray and chill for 30 minutes.


Heat a large frying pan with 1 tbsp of the oil and brown the meatballs, in batches, really well on all sides. Scoop out onto a plate.


Add the remaining vegetable oil and the finely chopped onion to the pan with a pinch of salt and cook gently for 10 minutes. Stir in the garlic, chilli flakes and tomato purée, and cook gently for 5 minutes. Tip in the tomatoes, along with ½ a tin of water, the mustard and some seasoning. Gently simmer for 30 minutes.


Pour the sauce into a blender and whizz until completely smooth. Pour back into the pan and bring to a gentle simmer. Add the meatballs and any juices from the plate and simmer gently for 10 minutes, turning the meatballs halfway.


Cook the spaghetti in a large pan of boiling salted water, then drain. Tip the spaghetti back into its pan, spoon half of the tomato sauce over it and mix well. Divide between 4 pasta bowls and top with the meatballs and more sauce. Finish with chopped parsley and more parmesan, if you like.

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