Good Old Pasghetti and Meatballs


  • Makes4 servings

A match made in heaven.


  • 500 g lean ground beef, turkey or chicken

  • 1 egg

  • 1/2 cup bread crumbs, (if using chicken, use 3/4 cup crumbs)

  • 1/4 cup very finely chopped onion

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 3 1/2 cups Basic Pasghetti Sauce, or, oh OK, store-bought sauce spaghetti

  • cooked spaghetti, to serve


  • Dump all the above ingredients (except the sauce) into a large bowl and, with your (clean) bare hands (or your child's) or a mixing spoon, thoroughly combine everything until it is well mixed. With wet hands, form the meat mixture into 1 in. (2.5 cm) diameter balls, rolling them firmly. (Be sure to remind your child not to taste the raw meat mixture and to wash his hands as soon as he's finished rolling meatballs.)

  • Place on an ungreased baking sheet and bake at 375°F (190°C) for 15 to 20 minutes, turning them over halfway through baking. The meatballs should be firm, and slightly browned.

  • Meanwhile, heat the spaghetti sauce in a medium saucepan. Remove meatballs from baking sheet and plunk into the simmering sauce. Allow to simmer in the sauce for 15 to 20 minutes.

  • Pour over hot cooked spaghetti.

This article was originally published on Nov 01, 1999

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