Quick Spaghetti and Meatballs

30 Minute Spaghetti and Meatballs

Prep Time 15 MIN

Cook Time 25 MIN

Serves 4


  • 2 cans (398 mL each) Hunt’s Heirloom – Crushed Tomatoes
  • 8 oz (250 g) spaghetti
  • 3 tbsp (45 mL) olive oil, divided
  • 1 onion, finely chopped
  • 1/2 tsp (2 mL) each salt and pepper, divided
  • 1/2 lb (250 g) lean ground beef
  • 1/2 lb (250 g) lean ground pork
  • 1 egg, beaten
  • 3/4 cup (175 mL) grated Parmesan cheese, divided
  • 1/3 cup (75 mL) dry bread crumbs
  • 2 tbsp (30 mL) finely chopped fresh parsley
  • 1 clove garlic, minced
  • 1/4 cup (60 mL) loosely packed torn fresh basil


  1. Cook pasta according to package directions; drain.
  2. Meanwhile, heat 2 tbsp (30 mL) oil in Dutch oven or large saucepan set over medium heat; cook onion and half of the salt and pepper for about 2 minutes or until slightly softened. Stir in tomatoes; bring to boil. Reduce heat to medium-low; simmer sauce while making meatballs.
  3. In large bowl, mix together beef, pork, egg, 1/4 cup (60 mL) Parmesan cheese, bread crumbs, parsley, garlic, and remaining oil, salt and pepper. Divide into 16 portions and roll into balls. One at a time, drop meatballs into sauce; cover and cook for about 15 minutes or until meatballs are cooked through.
  4. Add pasta to pot, stirring until well coated with sauce. Remove from heat. Stir in basil and remaining Parmesan cheese.

Chef's Tip:

A combination of ground meat adds extra flavour to these meatballs. Substitute a mix of ground turkey, veal, lamb or chicken for the beef and pork if desired.