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Cheesy tomato meatballs on spaghetti

Cheesy tomato meatballs on spaghetti

Make a few extra meatballs to turn into tomorrow’s lunch.

  • Serves 4
  • Less than 45 minutes


  • Meatballs:
  • 1.25kg lamb or beef mince
  • Salt and milled pepper
  • 3-4 cloves garlic, finely grated
  • 1 punnet (20g) fresh parsley
  • 2 Tbsp (30ml) Worcestershire sauce
  • 1 Tbsp (15ml) ground coriander
  • 1 tsp (5ml) ground cumin
  • ½ tsp (3ml) ground cloves

  • Sauce:
  • 2 Tbsp (30ml) olive oil
  • 2 jars (400g each) shop-bought Napolitana sauce
  • Salt and milled pepper
  • 100g mozzarella, sliced
  • 1 packet (500g) spaghetti, cooked
  • Fresh basil and parsley, for serving


  1. Combine meatball ingredients and roll into 24-30 balls.
  2. Preheat oven to 180°C. Heat oil in a pan and fry meatballs in three batches until golden brown (set aside half the meatballs for lunch.)
  3. Place remaining meatballs in an ovenproof dish.
  4. Stir sauce ingredients together and pour over meatballs. Season.
  5. Top with cheese and grill for 3-5 minutes.
  6. Serve cheesy meatballs on a bed of spaghetti, pour over any leftover sauce and scatter with basil and parsley just before serving.
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