Spaghetti And Meatballs In Roasted Tomato And Basil Sauce

Spaghetti And Meatballs In Roasted Tomato And Basil Sauce

Spaghetti and Meatballs, most especially spaghetti hasn’t been an absolute favorite dish of mine. However, I have learnt to love and appreciate it over the years. I went from absolutely hating pasta, to tolerating it, and then now actually occasionally eating it. My favorite kind of pasta is actually penne, but sometimes, i’d endulge spaghetti in my life.



When I do eat Spaghetti, I eat it with some juicy well seasoned meatballs. Now in Nigeria where I am from, people eat it with Nigerian stew (which if you already do not know what that is, i’d Show you another day). So yes, back to Spaghetti and Nigerian Stew, not sure how that combination came about and why it is a thing, but I absolutely hate the two together. Might be one of the reasons why I hated spaghetti in my earlier years on earth.

I recently learned to make my own sauce for meatballs, similar to how you’ll find meatballs in an Italian restaurant. The outcome was great and that’s why I have decided to share this recipe with you all. Now you can enjoy spaghetti and meatballs in the comfort of your home. Might not be the real deal, but I can tell you it is pretty much similar. So get the recipe below and be sure to let me know what you think.


For the Meatballs …

1lb minced beef/meat

1tbsp Panko bread crumbs

1 tbsp parmesan


1 tbsp Italian seasoning

1 pinch thyme

1 tsp white pepper

1 Egg (I only used half)

Mozzarella (to fill meatballs)

2 tbsps flour


For the sauce …

2 1/2 tomatoes

1/2 bell pepper

1 onion

2 garlic cloves

1 handful basil leaves




Start by roasting tomatoes, bell peppers, onions and garlic in oven.

In a clean bowl, combine minced beef, bread crumbs, parmesan cheese, seasoning, Italian seasoning, white pepper, thyme and egg. Mix thoroughly until well combined.

Using your hands, scoop minced beef mixture with right hand and flatten it in the palm of your left hand. Add some mozzarella cheese, and then use your fingers to seal the minced meat, making sure all the cheese is sealed inside. Roll the minced beef in between both your palms, just to get it into a perfect circle.

Roll meatballs in flour to help it keep shape and prevent from sticking in the pan.

Repeat above step(s) until all the minced beef is finished.

In a wok or non stick pan, add some olive oil or oil of choice (just shallow enough to fry the meat balls).

Fry meat balls for about 45 seconds on each side, just until golden brown and not cooked all the way through. The meat balls will finish cooking in the sauce. Remove from pan.

Your tomatoes should be slightly roasted by this stage. Bring them out and combine with a little water and basil leaves in a blender. Pulse to consistency of choice (I like my sauce slightly lumpy).

Using the wok/frying pan used to fry meatballs, add in tomatoe blend and cook on low heat for about 30-45 minutes. 10 minutes into cooking, add meatballs into the sauce and let it simmer.

While sauce is cooking, bring some spaghetti to boil according to package instructions. Cook until al Dante.

When sauce is done, serve with spaghetti or add spaghetti into the meatball sauce and serve as desired.

Sprinkle more cheese if you’re a cheese lover. Enjoy hot xxx







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