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Rich Sauce Meatballs & Spaghetti

Recipes for Home and Restaurant

by Nadine Lloyd

Rich Sauce Meatballs and Spaghetti Recipe by Nadine Lloyd


(Serves 4)

  • 1kg (2.2lb) beef mince

  • 1 beef stock cube

  • 1 packet French onion soup

  • ¾ cup quick oats

  • ½ tablespoons apple cider vinegar

  • Salt and pepper – to taste

  • 3-4 tablespoons olive oil

  • 2 garlic cloves – crushed

  • 2 celery sticks – halved

  • 2 carrots – each cut into 4

  • 2 tomatoes – halved

  • 1¾ cups fresh basil leaves – chopped

  • 3-4 tablespoons tomato paste

  • 1½ cups water

  • Salt and pepper – to taste

  • ¾ cup fresh oregano leaves – chopped

  • 2 tomatoes – diced

  • 1 packet spaghetti


Combine the beef mince, beef stock, soup powder, oats, apple cider vinegar, salt, and pepper together.

Mix well, then roll into walnut-sized meatballs and set aside.

Preheat the oil in a large saucepan to medium.

Fry the meatballs (a few at a time) until golden brown.

Remove them from the saucepan and place them onto a paper towel to drain.

Place the garlic, celery, carrot, 4 tomato halves, basil, salt, pepper, water, and tomato paste in a blender or food processor.

Blend until smooth.

Pour the blended mixture into the saucepan.

Stir over medium heat, then allow to simmer for 25 minutes, or until the sauce has reduced and thickened.

Gently add the meatballs.

Cooking Rich Sauce Meatballs and Spaghetti Recipe by Nadine Lloyd

Allow to simmer for a further 5-8 minutes, or until the meatballs are cooked through.

Set aside.

Cook the spaghetti according to the instructions on the packet.

Serve with the meatballs and sauce.

Garnish with freshly diced tomato, and oregano, and sprinkle with cheese.

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