COOKBOOK: Women’s Weekly - Pasta Cookbook

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The recipe didn’t indicate that this was a pasta dish even though it was from a pasta cookbook! Out came the pasta to mix with the meatballs and it was absolutely delicious if I must say myself!

Meatballs are time consuming to make so when you do make them always double the recipe so you have some for the day after. I have friends who prefer to make it as a spaghetti bolognese as it is less time consuming.

I personally would have just had the meatballs on their own!

I could have imagined making meatballs toasties with these! Pasta was great but meatballs on their own would have been just as good.

Eat it or Starve!?? Eat it with or without pasta….no starving with this dish!



750g minced lamb or beef

1 medium brown onion, quartered

2 cloves garlic

1 tablespoon of powder stock , beef or chicken

1 1/2 breadcrumbs

2 eggs beaten lightly

plain flour

2 tablespoons olive oil

1kg spaghetti

2 tablespoons parmesan cheese


1 tablespoon olive oil

1 medium brown onion , chopped

1 clove garlic, chopped

410g canned tomato, chopped

2 tablespoon tomato paste

2 tablespoon, parsley - chopped

2 tablespoon, oregano - chopped

2 tablespoons basil - chopped

1 cup stock 1 teaspoon sugar

Combine mince, onion, garlic, stock powder, breadcrumbs and egg in bowl.

Roll one tablespoon of mixture into a ball. repeat with remaining mixture. Refrigerate for 30mins.

Toss meatballs in flour to coat, shake excess flour. Heat oil in pan, cook meatballs until well browned all over . Keep turning them. Drain on absorbent paper.


Heat oil in pan. Cook onion and garlic, stirring until onion is soft. Stir in undrained tomatoes., paste, stock and herbs.

Bring to boil before adding meatballs. Simmer for 10mins. Add the meatballs and remove from heat after 5mins. Mix gently.


Cook pasta as per package instructions.

Serve immediately

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