I don’t know about you, but I think there’s something magical about spaghetti and meatballs – especially when those meatballs are first caramelised until golden brown before being cooked in a luscious, flavoursome tomato sauce. It’s comforting, homecooked meals like this that I feel are just the best, and they appear on my family dinner table time and again for good reason! Pasta with Baked Meatballs in Garlicky Tomato Sauce is a simple but filling, wholesome dish that everyone enjoys to the very last bite, feeling sad when the last meatball is gone. There’s only 15 minutes of prep required, and then the meatballs are baked, rather than fried, meaning no stove-splatter. A simple sauce simmers away, which the meatballs are added to at the end.
And for those of you who are really short on time, you can even skip the baking step and add the uncooked meatballs straight to the sauce. As these meatballs are so popular at my place, I tend to make a big batch to freeze. I thaw them out as needed and repurpose them into other meals like meatball subs, pizza toppings or lunchbox fillers. The kids just love them – and I love the glass of red wine and lashings of parmesan that accompany my serving. I’m pretty much transported straight to Italy … in slippers! Added bonus!
Do I have to cook the meatballs first before adding them to the sauce?
Baking allows for the meatballs to caramelise and the caramelisation = extra flavour! I prefer baking over frying because it’s just so easy. It requires less oil and means less stove-splatter. Just roll and bake! The other benefit of baking the meatballs first is that you can bake extra and use the meatballs in other recipes (I’ve given you some suggestions below). But sometimes time isn’t on our side and on those days, baking is not essential. You can plonk the meatballs, uncooked, directly into the sauce to slowly cook through. The result is a tender, juicy meatball with a milder flavour. Depending on my energy levels, I sometimes choose this method. I’ve included all the details for this method in the recipe!
How else can I use the baked meatballs?
I regularly make a double batch of the meatballs to repurpose and use in different recipes. Some suggestions are:
- Make meatball subs with meatballs, some of the tomato sauce, creamy mayo and pickled onions.
- Use them as lunchbox fillers – they taste amazing hot or cold!
- Add as a side to soup, such as Roasted Pumpkin Soup or Minestrone Soup.
- Make meatball sliders – load the meatballs onto brioche buns with creamy Homemade Coleslaw.
- Use them as a topping for Mediterranean Pizza.
- Serve them with Freezer-friendly Mashed Potatoes and steamed vegetables or a leafy green salad.
- Make Loaded Burger Bowls and use them in place of the minced (ground) beef.
What meat can I use?
I love a combination of minced (ground) pork and beef, which was introduced to me in a cooking class in Italy. It creates an amazing texture and flavour, but you can absolutely use any minced meat in this recipe. Regular minced beef (must be 20% fat, not lean, otherwise the meatballs will dry out), pork or chicken all work well.
Watch how to make Pasta with Baked Meatballs in Garlicky Tomato sauce
Can I spice it up?
If you want an extra hit of spice, add 1 finely sliced long red chilli to the sauce at the same time as the garlic, or add 1 teaspoon of dried chilli (red pepper) flakes to your meatball mix!
Pasta with Baked Meatballs in Garlicky Tomato sauce
I love this recipe! My kids ALL eat it and it’s really quick and easy – so yummy! Share PrintClick to change the servings
Ingredients
- 500 g (1.1 lb) regular minced (ground) beef (not lean mince, see note 1)
- 250 g (9 oz) minced (ground) pork (see note 1)
- 1 large onion, grated
- 60 g (1 cup) panko breadcrumbs
- 1 egg
- 10 g (¼ cup) finely chopped fresh flat-leaf parsley, plus extra to serve (optional)
- 2 tbsp freshly grated parmesan, plus extra to serve
- 1 tsp salt
- ½ tsp freshly cracked black pepper
- olive oil spray, for cooking
- 2 tbsp olive oil
- 4 garlic cloves, finely chopped
- 700 g (1½ lb) tomato passata
- 1 tsp white sugar
- 1 tsp salt
- ½ tsp freshly cracked black pepper
- 350 g (12½ oz) pasta of choice (curly fettuccine pictured)
Instructions
- Preheat the oven to 200°C (400°F) (180°C/350°F fan). Line a baking tray with baking (parchment) paper.
- To a large bowl, add the meatball ingredients and combine well using your hands. Measure out a heaped tablespoon of the mixture and roll it to form a ball (just smaller than a golf ball). Repeat with the remaining mixture. If the mixture begins to stick to your hands, moisten your hands with water and continue rolling.
- Arrange the meatballs on the baking tray and spray them generously with olive oil.
- Bake for 20 minutes until golden brown. (Need dinner on the table extra fast with minimal fuss? See note 2 to skip baking.)
- While the meatballs are cooking, prepare the sauce. Heat the olive oil in a large, deep heavy-based pan over medium–high heat.
- Add the garlic and cook, stirring, for 30 seconds. Add the passata, sugar, salt and pepper.
- Reduce the heat to a gentle simmer and cook, covered, for 20 minutes. Add the cooked meatballs to the sauce and simmer for 2–3 minutes.
- Cook the pasta as per the packet instructions, less 1 minute – they will cook further in the sauce.
- Stir the cooked pasta through the meatballs and sauce.
- Top with parmesan and parsley and serve immediately.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Lee says:
Family favourite!!!
Nicole says:
Brilliant to hear, Lee! Thanks for the rating. ❤️ Nic x
Courtney says:
I love this recipe! My kids ALL eat it and it’s really quick and easy – so yummy!
Nicole says:
Fantastic to hear, Courtney! So glad the kids approve! Thanks for the rating! Nic x
Maggie tillott says:
Lovely meal except sauce was too thick,should there have been stock added to sauce as in previous sauces.
Nicole says:
Hi Maggie, we love our meatballs in a thick sauce, but you could absolutely use beef or chicken stock to loosen it a bit if you prefer. Thanks so much for the rating. Nic x